"Talking turkey" about the bird you thought you knew
Fondly remembered as the centerpiece of family Thanksgiving reunions,
the turkey is a cultural symbol as well as a multi-billion dollar
industry. As a bird, dinner, commodity, and as a national icon, the
turkey has become as American as the bald eagle (with which it actually
competed for supremacy on national insignias).
Food historian Andrew F. Smith's sweeping and multifaceted history of
Meleagris gallopavo separates fact from fiction, serving as both a solid
historical reference and a fascinating general read. With his
characteristic wit and insatiable curiosity, Smith presents the turkey
in ten courses, beginning with the bird itself (actually several
different species of turkey) flying through the wild. The Turkey
subsequently includes discussions of practically every aspect of the
iconic bird, including the wild turkey in early America, how it came to
be called "turkey," domestication, turkey mating habits, expansion into
Europe, stuffing, conditions in modern industrial turkey factories, its
surprising commercial history of boom and bust, and its eventual
ascension to holiday mainstay.
As one of the easiest of foods to cook, the turkey's culinary
possibilities have been widely explored if little noted. The second half
of the book collects an amazing array of over one hundred historical and
modern turkey recipes from across America and Europe. From sandwiches to
salmagundi, you'll find detailed instructions on nearly every variation
on the turkey. Historians will enjoy a look back at the varied appetites
of their ancestors and seasoned cooks will have an opportunity to
reintroduce a familiar food in forgotten ways.
