There's No Ham in Hamburgers

March 1, 2021
Learn the history of some of America's favorite foods in this delicious page-turner. What's the connection between hamburgers and horses? French fries and Peru? Ice cream and...George Washington? Foodies, folklorists, and factoid aficionados will all clamor to discover the answers in this finger-lickin'-good study of food history. Told in a breezy, conversational style, the book walks readers through the often surprisingly far-ranging history and folklore of favorite foods from pizza to peanut butter. The tidbits on offer are both entertaining (Eleanor Roosevelt earned opprobrium for serving hot dogs to King George VI and Queen Elizabeth) and enlightening (Americans say cookie rather than biscuit because the rebellious colonists rejected the British term and opted for the Dutch word koekjes instead).The book is divided into 10 chapters in total, each focusing on a different food item or meal and including both trivia and a related recipe for those who want to impress their friends with general knowledge and their culinary skills. Occasional two-tone illustrations and callout boxes break up the text, providing light humor and additional info, respectively. Readers who are hungry for more will be able to sample from the select bibliography, which breaks down sources by chapter for easy consumption. The index is stuffed to the brim, making for easy access to facts between reads. A good choice for any young gourmand's bookshelf. (Nonfiction. 9-12)

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March 15, 2021
Grades 4-7 From hamburgers, hot dogs, and pizza to peanut butter, ice cream, and cookies, where did America's favorite foods originate? In this light-hearted look at 10 quintessential American fast foods, Zachman reveals that while the answer is never easy, it is fun. In each food-focused chapter, she traces the item's broad evolution and journey to the U.S. For instance, when investigating pizza, the author describes ancient flat breads, Spanish explorers introducing tomatoes from the Americas to Europe, and returning U.S. soldiers craving pizza after being stationed in Italy during WWII. There are rarely any clear-cut winners, however. With long histories and competing origin theories, the result with each food is a blend of fact and folklore, which Zachman is careful to delineate. The author also highlights how science, wars, religion, immigration, and other factors influenced modern foods. If the Kellogg brothers had not been Seventh-day Adventists, for example, breakfast cereals might not be as popular today. Accessible and engaging, the chapters conclude with nutrition information, quick facts, and a recipe. A high-interest, tasty treat.

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May 1, 2021

Gr 4-8-Where do some of our favorite foods come from and how did they get their names? Zachman tackles this mystery and the history of favorite foods. She begins with the classic hamburger, digging back in history to a 15-year-old running out of his traditional fair food, and questioning whether credit for the first hamburger should go to Genghis Kahn. The book explores all of this and more with fascinating facts, cultural influences, a little kitchen science, and some lighthearted fun along the way. Readers learn eel is one of the most popular pizza toppings in Japan, black olives are really just green olives soaked in a special solution, and why dachshunds have their loveable nickname. The layout of the book is simple but effective. Simple illustrations and boxes highlight extra tidbits about each food. Every chapter also has a page with "Oh No! Nutrition" and "Chew on This" sections. These sections discuss the foods' healthy and not-so-healthy elements and fun facts. VERDICT An excellent and fun read for any kid or adult foodie.-Erin Olsen, Hunter Coll. Elem. Sch., NY

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