AR MADILLO 7 Further Reading Bowles, Ella Shannon, and Dorothy S. Towle. 1947. Secrets of New England Cooking. New York: M. Barrows. Food History Blog. 2010. “The Legends of Anadama Bread,” June 27. Accessed January 31, 2017. Mariani, John F. 1999. “Anadama Bread.” Encyclopedia of American Food & Drink. New York: Lebhar-Friedman. Muise, Peter. 2010. New England Folklore Blog. “Anadama Bread,” January 3. Accessed January 31, 2017.​ .html. Old Farmer’s Almanac. “Anadama Bread.” Accessed January 31, 2017. http://www.almanac​ .com/recipe/anadama-bread. Olver, Lynne. 2017. “Anadama Bread.” The Food Timeline. Accessed September 5, 2017. Smith, Andrew F. 2013. Oxford Encyclopedia of Food and Drink in America. Volume 2. New York: Oxford University Press. Stavely, Keith, and Kathleen Fitzgerald. 2004. America’s Founding Food: The Story of New England Cooking. Durham: University of North Carolina Press. Tucker, Aimee. 2013. “The Legend Behind Anadama Bread,” October 1. Accessed January 31, 2017. White, Joyce. 2015. A Taste of History. “Anadama Bread: A New England Tradition,” Feb- ruary 22. Accessed January 31, 2017. http://atasteofhistorywithjoycewhite.blogspot​ .com/2015/02/anadama-bread-new-england-tradition.html. ARMADILLO Armadillos are mammals that began their journey to the plate in South America. The name means “little armored one” in Spanish, and it belongs to the order Cin- gulata and the family Dasypodidae. They are neither rodents nor reptiles, and their shell is actually bone. There are 20 varieties of armadillo, but only two outside of South America. The nine-banded armadillo (Dasypus novemcinctus) is the only one found beyond the southernmost part of Mexico. Other varieties are eaten through- out South America, but some are increasingly scarce. Armadillo is also consumed by some Asian cultures as high-priced imported exotic fare or embraced by immi- grant communities in the United States. Frozen armadillo meat can be found in the Manhattan and San Francisco Chinatowns. Beneath the famous armor, the armadillo’s meat has a light, almost pork-like hue and tastes similar to a rich and oily version of that meat and also a bit like rodent or reptile. It has a musty and gamey aroma that is influenced by its diet of plants in addition to ants, beetles, and grubs. Despite its smell, the armadillo has a subtle flavor. During the Great Depression, the armadillo was referred to as “Hoover hog” when many had to resort to eating armadillo meat. The animal’s rodentlike behav- ior and comparable gamey taste obviously spawned its other glorified moniker of “possum on the half shell.” Though the phrase “Hoover hog” was pejorative toward then-president Herbert Hoover’s failed promise of a chicken in every pot, armadillo
Previous Page Next Page