Posts tagged “Author

Quarantine Cooking!

Food historian Peter Rose has written several books on Dutch cooking and foodways of the Hudson River Valley. In her latest book, History on Our Plate: Recipes From America’s Dutch Past for Today’s Table, she introduces readers to the art of cooking on an open fire. Here, she discusses her book and what she’s been cooking lately.

SUP: How did you get interested in Dutch cooking and studying historical foodways? Did the cooking or the history come first?

Peter Rose: I was born in the Netherlands just before WWII in 1939. The following year, the Germans invaded the country. Although I was so young I remember the war very well: the bombings, the scarcity of food , and the fear… The year 1944, when I was 5 years old, is remembered as the Hunger Winter in the Netherlands. The Germans had cut off all transportation of food supplies to the Western part where we lived. Finding food and being able to make do with what you had became extremely important. Witnessing those times was a valuable lesson for me, one that lasted all my life. I have always loved history and been interested in antiques and old things, but as you can see the interest in cooking came early on as well. I think actually both existed simultaneously.

SUP: What dishes that we eat today can be traced back to Dutch cuisine?

Peter Rose: The Dutch settlers brought made many foods in the early 17th century that we still eat today: waffles, wafers, pancakes, olie-koecken, the forerunner of the doughnut, above all cookies, but also coleslaw – the Dutch word “koolsla” (pronounced almost the same) means cabbage salad.

SUP: Dutch cooking is not as well-known as other cuisines such as Italian or Spanish. Why do you think that is? Are there any iconic Dutch dishes?

Peter Rose: Yes, Dutch cooking is not as well-known as Italian, Spanish or French cooking. It is more homey fare, particularly winter fare with one-pot dishes and especially good thick winter soups such as kidney bean or pea soup, but ESPECIALLY excellent baked goods, particularly cookies. Each town’s bakery has its own special kind.

“Breads are especially wonderfully fragrant and have a very good crust when baked in a Dutch oven over the open fire.”

SUP: Your latest book, History on Our Plate, includes recipes cooked over an open fire? How does this method change the flavor, texture of food, and the experience of cooking?

PR: Cooking over an open fire/hearth cooking is a skill that needs to be learned by practice. The first part of it has to do with fire building and maintaining and the second part is being able to judge the heat you need for cooking your particular dish. Breads are especially wonderfully fragrant and have a very good crust when baked in a Dutch oven over the open fire. To start cooking over the fire, read the instructions on pages xiii, xiv and xv. Begin with your own recipe for a vegetable soup. It has enough liquid to prevent burning the dish and it will teach you how to use the fire; then go on to the recipes in the book.

SUP: What have you been cooking during the Coronavirus lockdown?

PR: I have been reminded of WWII, especially when grocery store shelves were/are empty or sparsely stocked. Right from the start I stocked up on canned goods. What have I been cooking? The mushroom quiche, which is easy to make and serve and the Brabant Hutspot, a spiced but not spicy stew that can easily be reheated. Plus dishes made from canned goods, in order to practice for times when it would be necessary to know… I told you WWII has made a lasting impression.

Mushroom Quiche without a Crust

The recipe was adapted from Traktaet van de Kampernoeljes, Genaamd Duivelsbrood (Treatise of Mushrooms, Named “Devil’s Bread”) (1668) by Franciscus van Sterbeeck. You’ll find it is remarkably easy to make.

  • 10 oz white mushrooms, wiped clean
  • 1 clove garlic, minced or 2 tbsps finely chopped chives
  • 1/4 tsp EACH freshly ground pepper, salt, and dried marjoram
  • 2 tbsps minced parsley
  • 1 cup grated Gouda cheese
  • 3 eggs, beaten with 1/3 cup milk

Preheat the oven to 375°F. Break off mushroom stems and chop. In a large bowl, combine stems, garlic or chives, seasoning, cheese, and eggs. Place mushroom caps, opening up, in a 9-inch pie plate in an even layer and pour the egg mixture over the caps. Bake for 10 minutes at 375°F and reduce the heat to 325°F and bake for 30 minutes until set. Cut into wedges and serve.

For a modern meal: serve with a large mixed salad and crusty rolls or whole grain bread to make a light but delicious lunch. This might also be added as a vegetarian option to Thanksgiving dinner.

Why University Presses Matter

Welcome to day 3 of the University Press Week blog tour!  We are pleased to present longtime author and former series editor Laurence M. Hauptman as our guest blogger.  His most recent SU Press book, Seven Generations of Iroquois Leadership: The Six Nations since 1800 was the 2012 Winner of the Herbert H. Lehman Prize for Distinguished Scholarship.

In his post, he isolates three main reasons why university presses matter.  The AAUP University Press Week blog tour continues tomorrow with the Princeton University Press.  A complete blog tour schedule is available here.

Why University Presses Matter by Laurence M. Hauptman*

As a young assistant professor in the 1970s, I was fortunate to meet Arpena Mesrobian, the director of Syracuse University Press at a conference on New York State history. Much of what I learned about book publishing came from my conversations with this extraordinary editor who encouraged me, then an aspiring young historian.  That meeting was the beginning of a working relationship with her and her fine staff for the next thirty years. This collaboration resulted in Syracuse University Press’ publication of five of my books in Native American history; it also led to my eventual appointment as the Press’ editor of the Iroquois and their Neighbors series from 1989 to 2001. My connection to this university press has been a major part of my academic career and has clearly influenced my decision to submit my subsequent research to other university presses as well. Although one of my books was published by a leading commercial press, namely the Free Press of Simon and Schuster, I have continued to submit my other manuscripts to various university presses, including the University of Oklahoma Press, the University of New Mexico Press, the University of Wisconsin Press, and SUNY Press.

In reflecting why I have repeatedly gone back to university presses to publish my books, I can isolate three major reasons. First, university presses generally work closer and spend more time collaborating with authors, especially new ones to the field, performing more of an educational role by teaching scholars the ropes of the publishing process. For me, the staff of Syracuse University Press were indeed my teachers over the years, instructing me at every stage of the publishing process—how to prepare a manuscript for submission; the need to secure images and permission letters early in the process; the way to structure a proper bibliography and organize an index; the vital role of a copyeditor and how to best proof a manuscript; the importance of working with the production and marketing staff in the selection of book titles, jacket descriptions, and cover designs; and ways to better market and promote the final product once the book is published.

Secondly, university presses are incubators for new ideas and directions in scholarship. University presses are more inclined to take risks than commercial presses. They are not part of large conglomerates whose primary function is to satisfy shareholders by maximizing profits at the cost of scholarship. When I started writing about Native Americans of the Northeast in 1971, few presses, university or commercial, had titles on their list on this subject. Those that had titles focused largely on Colonial America through the Jacksonian Indian removal era. The implication was that American Indians’ no longer existed east of the Mississippi and/or that tribal histories were no longer important except to certain anthropologists studying cultural change and decline. Consequently, 20- 25% of the Native population was being ignored by historians as well as by book publishers. Today university presses have followed the lead taken by Syracuse University Press. They have focused more of their titles on the Native Americans of the Northeast since removal. These include the two oldest presses publishing books on Native Americans, namely the University of Oklahoma Press and the University of Nebraska Press.

Finally, university presses have in-house expertise and draw from their location on campuses of higher learning.  In most cases, university presses have more rigorous internal and external reviews. Their boards of editors are composed of university faculty with expertise in the particular field that is the subject of the manuscript under consideration. Moreover, outside reviewers are generally chosen with more care because often recommendations about evaluators are made by members of the board. There is another factor here. University presses can draw from other campus resources as well. They have major libraries to fact check if needed for the accuracy of points or citations in manuscripts. In my own experience with Syracuse University Press, I have had the privilege of working with an excellent cartographer who is based in the nationally recognized Syracuse University geography department. By doing so, I have insured that my maps were done as I wished and not outsourced to someone less able to meet my particular requirements. Consequently, it is little wonder that my final book-length manuscript has recently been submitted to a university press.


*LAURENCE M. HAUPTMAN is SUNY Distinguished Emeritus of History at SUNY New Paltz where he taught courses on Native American history, New York history, and Civil War history for forty years. On October 25, 2011, Dr. John B. King, the New York State Commissioner of Education, awarded Hauptman the State Archives Lifetime Achievement Award for his research and publications on the Empire State. Hauptman is the author, coauthor, or coeditor of 17 books on the Iroquois and other Native Americans. He has testified as an expert witness before committees of both houses of Congress and in the federal courts and has served as a historical consultant for the Wisconsin Oneidas, the Cayugas, the Mashantucket Pequots, and the Senecas. Over the past two decades, Professor Hauptman has been honored by the New York State Board of Regents, the Pennsylvania Historical Association, the Wisconsin Historical Society, the New York Academy of History, and Mohonk Consultations for his writings about Native Americans.