Cameron - Seven Neighborhoods in Detroit: Recipes from the City
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- Book:Seven Neighborhoods in Detroit: Recipes from the City
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Copyright 2015 by
Photography 2015 by J.N. Cameron
This ebook is licensed for your personal enjoyment only. It may not be re-sold or given away to other person. If you would like to share this book with another person, please purchase an additional copy for each person you'd like to share it with. Thank you for respecting the work of this author.
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator, at the publishers website.
www.benevapublishing.com
www.detroitrecipes.com
This book is dedicated to my family in Michigan, my supportive husband, andhomesick Detroiters everywhere without them this bookwouldn't have been possible.
This cookbook takes a nostalgic look at Detroit's most iconic dishes. It's people and local agriculture set the foundation from which these foods emerged. With popular dishes that range from baklava to pierogi, the influence of its first residents is undeniable. But as any city evolves, so does its cuisine. Most ingredients are globally available and today recipes are developed without geographic limitations. This well-timed collection captures significant moments in food history and the cities most remarkable dishes to date.
By 1925, nearly half of Detroit's population was born outside of the United States.[1] Many spoke the universal language of food to make their new surroundings work. Some shared the meals of their homeland, often altering recipes to suite local tastes, or because traditional ingredients were unavailable. Others put their own spin on classic dishes or created new ones. Each chapter tells the story of one neighborhood. And while some communities still thrive, others can only live on through stories...and their most celebrated dishes.
Recipes range from popular international dishes to genuine Detroit originals. They're simplified when possible so that cooks at any skill level can enjoy this book. Each recipe attempts to capture the specific essence of a dish, but feel free to modify any recipe to suit your tastes and dietary preferences.
Michigan is abundant with livestock and agriculture. With more than eleven-thousand inland lakes (not to mention thirty six thousand miles of rivers and streams), the state is teaming with freshwater fish too. The following section illustrates a range of ingredients that are typical of the region. They are either Michigan-produced on a large scale or imported due to high-demand
Detroit was built on innovation. For self-starters with open-minds and a do-it-yourself mindset, even today the area offers endless opportunity. Its emerging food scene of artisan cheese makers, bakers, chefs, barbecue pit masters, and craft brewers, illustrates the true spirit of the city.
**Great Lakes Wild Rice
Wild Rice is important to many tribal communities and is part of an ancient prophesy that brought the Ojibwa, Pottawatomi, and Odawa people to the region. The rice, called Manoomin in the Ojibwe culture, grows on water and is still hand-harvested by canoe. At one time, vast rice beds grew along the shorelines and streams. But invasive plants and human impact have caused a serious decline in growth. The threatened species is tremendously important to the biodiversity of Michigan's waters.[2]
1 Arthur M Woodford, "A City of ManyTongues," In This Is Detroit, 1701-2001, (Detroit:Wayne State University Press, 2001), 186.
2 "NativeWild Rice Coalition," Native Wild Rice, (accessed September 28, 2015); available from http://www.nativewildricecoalition.com/native-wild-rice-coalition.html.
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