PERHAPS A GIFT VOUCHER FOR MUM?: MOTHER'S DAY
"Christina Ward is an author, editor, and seeker. She is also the Vice President and Editor of Feral House, a publisher noted for their books on outr� topics. She had the distinct pleasure of riding around town in the Wienermobile with Padma Lakshmi on the hottest day in July of 2019 for ""Taste the Nation."" Her previous book, American Advertising Cookbooks-How Corporations Taught Us To Love, Spam, Bananas, and Jell-O, earned positive notice from Florence Fabricant in the New York Times, Christopher Kimball of Milk Street Radio, and numerous other journalists and readers. Ward makes regular guest expert on public radio stations across the United States, delighting in 'working blue' before 8 am. In her spare time, she is the certified Master Food Preserver for Southeast Wisconsin and always picks up the phone to answer pressing questions about jelly that won't set and soft pickles."
About American Advertising Cookbooks: A photograph of a luncheon-meat salad mold is scarcely more horrifying than the details that led to the creation of the dish. There is much to learn in this book. Florence Fabricant, New York Times About American Advertising Cookbooks: If the mind-blowing plethora of elegant and fastidiously researched recipes, adverts and book covers seems odd or silly to a reader, they are clearly not looking at what a quality piece of literature this book is. Ward's thorough research, accessible discussions on colonialism, Puritan and Calvinist practices, racism as a marketing ploy (Aunt Jemima, Uncle Ben anyone?), and the Christian Missionary connection to, well, fruit make American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas and Jell-O a necessary addition to anyone's library who is interested in food, US history, social politics or simply a damn good book. Ariel Schudson, Dangerous Minds About Preservation: Christina Ward's book Preservation is a surprisingly sprightly look at the history and practice of food preservation, complete with recipes for everything from kombucha to kimchee to jam. -Grumpy Book Reviews With its deeply researched advice, some historical background about food preservation and recipes from garlic jelly and mak kimchi to spicy Guinness Stout mustard and green tomato pie filling Preservation is a treasure. -Edible Door Magazine For canners who like a goodly dose of science with their jams and pickles, there is no better book than Christina Ward's comprehensive volume. She is a master food preserver who digs into the hows and whys of water activity, pectin, and the boiling water bath process. -Food in Jars Preservation is a one-stop compendium on pickling, drying, and otherwise immortalizing virtually any munchie you can imagine, which can then be saved long-term for just the right post-pot pig-out. -Merry Jane The book is flawlessly arranged, with careful summaries of the material and cautionary tales: After all, we are dealing here with matters of potential sickness, life and death. But the reader never feels daunted - preservation is a social process, like all labor, and Ms. Ward gives you the confidence to begin with the clearest possible step-by-step instructions. And it is also a very funny book. Even if you never pickle a single tomato, Preservation not only preserves the mind but spikes it with a healthy dose of vinegar and the sweetness of a nightjar's song. -CounterPunch Magazine
At the Table
Food and Family around the World...
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Regenesis
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