Language map: What&s the most popular language in your state?
What Language Does Your State Speak?
Illustration by Lisa Larson-Walker
Last month, I wrote about , a feature that included 88 super-simple maps of my own creation. As a follow-up, I&m writing up short items on some of those maps, walking through how I created them and how they succumb to (and hopefully overcome) the shortfalls of viral cartography.
One of the most interesting data sets for aspiring mapmakers is the Census Bureau&s . Among other things, that survey includes a detailed look at the languages spoken in American homes. All the maps below are based on the responses to this survey. However, an ACS participant does not select his language from a list of pr he fills in a blank box with his self-selected answer. For instance, some people answered the ACS with &Chinese,& while others gave specific dialects such as &Mandarin& or &Cantonese&. These were all treated as different languages in the ACS data and when constructing these maps. (See the .) New York is marked &Chinese& because more people responded with &Chinese& than any other language other than English or Spanish. If all Chinese languages (or languages under the umbrella of a larger language family) had been grouped together, the answers for many states would change. In addition, Hawaiian is listed as a Pacific Island language, so following the ACS classifications, it was not included in the Native American languages map. The spelling of each language is based on the language of the ACS.
Data source: Census Bureau American Community Survey. Map by Ben Blatt/Slate.
OK, that map is not too interesting. Now, let&s remove Spanish from the mix.
Data source: Census Bureau American Community Survey. Map by Ben Blatt/Slate.
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Given these new parameters, we now see a trio of Native American languages, Navajo, Dakota, and Yupik, on the map. Navajo is the most prevalent Native American language, with more than 170,000 speakers, while Dakota lags behind with just 18,000. According to the census, there are more speakers of Navajo in Utah, Colorado, New Mexico, and Arizona than there are speakers of other Native American languages in all other states combined.
Data source: Census Bureau American Community Survey. Map by Ben Blatt/Slate.
Here are a couple more language groups of interest. First, the Scandinavians. The census categorizes Swedish, Danish, and Norwegian as Scandinavian languages.
Data source: Census Bureau American Community Survey. Map by Ben Blatt/Slate.
Next up, . For the purposes of this map, we consider Hindi, Gujarati, Urdu, Bengali, Panjabi, Marathi, Nepali, and Sinhalese to fall into that category.
Data source: Census Bureau American Community Survey. Map by Ben Blatt/Slate.
Finally, African languages. The choices here are Amharic, Berber, Chadic, Cushite, Sudanic, Nilotic, Nilo-hamitic, Nubian, Saharan, Khoisan, Swahili, Bantu, Mande, Fulani, Gur, Efik, Mbum, as well as &Kru, Ibo, Yoruba,& which the census lists as a single language.
Data source: Census Bureau American Community Survey. Map by Ben Blatt/Slate.
See more of .
Correction, May 13, 2014: This article originally misspelled Arapaho in the map of most commonly spoken Native American languages. (.)
Update, May 16, 2014: This paragraph was revised to clarify how the maps were constructed. (.)
Correction, May 27, 2014: This article originally misstated that only two languages categorized by the Census as Native American languages&Navajo and Dakota&were displayed in the "Most Commonly Spoken Language Other than English or Spanish." It also included Yupik. ()
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John CulhaneA hot dog is one of the most popular American foods.It was named after frankfurter,a German food.　　You may hear “hot dog” 1 in other ways.People sometimes say “hot dog” to express 2 .For example,a friend may ask 3 you would like to go to _百度作业帮
A hot dog is one of the most popular American foods.It was named after frankfurter,a German food.　　You may hear “hot dog” 1 in other ways.People sometimes say “hot dog” to express 2 .For example,a friend may ask 3 you would like to go to
A hot dog is one of the most popular American foods.It was named after frankfurter,a German food.　　You may hear “hot dog” 1 in other ways.People sometimes say “hot dog” to express 2 .For example,a friend may ask 3 you would like to go to the cinema.You might say “Great!I would love to go.” Or,you could say,“4 I would love to go.”　　People 5 use the expression to describe (描写)someone who is a “show- off”,who tries to show everyone else how 6 he is.You often hear such 7 called a “hot dog”.He may be a baseball player,for example,who 8 the ball with one hand,making a (n) 9 catch seem more difficult.You know he is a hot dog because when he makes such a catch,he bows (鞠躬) to the crowd,hoping to win their 10 .　　1.A.eaten B.used C.cooked D.picked　　2.A.strength B.practice C.pleasure D.reply　　3.A.if B.how C.when D.where　　4.A.Hot dog B.Don’t worry C.Never mind D.Excuse me　　5.A.ever B.also C.still D.yet　　6.A.hopeful B.careful C.kind D.great　　7.A.a dog B.a land C.a person D.an action　　8.A.catches B.plays C.passes D.throws　　9.A.hard B.funny C.exciting D.easy　　10.A.thanks B.cheers C.medals D.matches
看看下面：BCAAB DCADB希望帮到你.【小题1】B
【小题2】A
【小题3】D
请选择年级高一高二高三请输入相应的习题集名称(选填)：
科目：高中英语
题型：阅读理解
& Our bodies are wonderfully skillful at keeping balance．When the temperature jumps, we sweat to cool down．When our blood pressure falls, our hearts can do something．As it turns out, though, our natural state is always changing．Researchers are finding that everything from blood pressure to brain function changes regularly with the cycles of sun, moon and seasons．And their insights （洞察力） are getting new ways for keeping away such common killers as heart disease and cancer．Only one doctor in 20 has a good knowledge of the scientific use of time in medicine．But according to a new American Medical Association, three out of four are eager to change that．“The field is exploding,” says Michael Smolensky．“Doctors used to look at us like, What spaceship did you get off ? Now they're thirsty to know more．”
&&& In medical school, most doctors learn that people with chronic& conditions should take their medicine regularly．“It’s a terrible way to treat disease,” says Dr Richard Martin．For example, asthmatics （气喘患者） are most likely to suffer during the night．Yet most patients try to keep a constant level of medicine in their blood day and night, whether by breathing in on an inhaler （吸入器） four times a day or taking a pill each morning and evening．In recent studies, researchers have found that a large mid afternoon dose of a bronchodilator （支气管扩张剂） can be as safe as several small doses, and better for preventing nighttime attacks．
&&& If the night belongs to asthma, the dawn belongs to high blood pressure and heart disease．Heart attacks are twice as common at 9 a．m．as at 11 p．m．Part of the reason is that our blood pressure falls at night, then rises as we start to work for the day．“Doctors know that,” says Dr．Henry Black of Chicago's Medical Center, “but until now, we haven't been able to do anything about it．” Most blood - pressure drugs provide 18 to 20 hours of relief （减缓）．But because they’re taken in the morning, they're least effective when most needed．“You take your pill at 7 and it's working by 9,” says Dr．William White of the University of Connecticut Health Center “But by that time you've gone through the worst four hours of the day with no protection．” Bedtime medicine would prevent high blood pressure, but it would also push blood pressure to dangerously low levels during the night．
Researchers are finding that _________ ．
&&& A．heart disease and cancer are the most common killers of human beings
&&& B．only blood pressure and brain function are decided by cycles of sun, moon and seasons
&&& C．the functions of human bodies have much to do with nature
&&& D．any change in human bodies goes with changes in the surroundings
According to the author, it is best for asthmatics to take their medicine _________ ．
&&& A．at certain time
&&& B．each morning and evening
&&& C．when the disease occurs
&&& D．at midafternoon
Which of the following statements is NOT true?
&&& A．Doctors know more about illnesses than before．
&&& B．Doctors in the U．S．used to be thirsty to know more about the new medical field．
&&& C．The researchers' insights are providing new methods to prevent common killers．
&&& D．The correct use of time in medicine attracts more attention in medical circle in the U．S．A．
The suggested title for this passage might be _________．
&&& A．Medicine Is Everything & B．Treatment Is Everything
&&& C．Timing Is Everything &&& D．Prevention Is Everything
科目：高中英语
来源：学年山东省德州市跃华学校高一下学期5月月考英语试卷（带解析）
题型：填空题
填空【小题1】Paris is the capital and largest city of France,________ (坐落在)on the River Seine.【小题2】Fires caused by the California Earthquake did the most___________(损失).【小题3】F__________(幸运地), we put all the fires out quite quickly.【小题4】Confucius is the philosopher whose_______(影响) is the greatest. 【小题5】Mencius was a thinker whose teachings were very________ (类似；相似) to those of Confucius.【小题6】Our teacher often stresses the___________ (重要性) of studying English.【小题7】You are___________(绝对地；完全地) right.【小题8】The earthquake in 1956 a________(影响) eight provinces.【小题9】The_________(以前的) owner of the flat is an old man.【小题10】Many people were made____________(无家可归的) after the earthquake.【小题11】The flood hit the city yesterday , __________(造成) three deaths.【小题12】We must protect____________(环境).【小题13】We________ (经历) a lot of difficulty in selling our house the other day.【小题14】s.【小题15】This river is one of the most p_______ (受到污染的) areas in that region.
科目：高中英语
来源：2014届山东省高一下学期5月月考英语试卷（解析版）
题型：单词拼写
1.Paris is the capital and largest city of
France,________ (坐落在)on the River Seine.
2.Fires caused by the California Earthquake
did the most___________(损失).
3.F__________(幸运地), we put all the fires out
quite quickly.
4.Confucius is the philosopher
whose_______(影响) is
the greatest.
5.Mencius was a thinker whose teachings
were very________ (类似；相似) to those of Confucius.
6.Our teacher often stresses the___________
(重要性) of studying
English.
7.You are___________(绝对地；完全地) right.
8.The earthquake in 1956 a________(影响) eight provinces.
9.The_________(以前的) owner of the flat is an old
man.
10.Many people were made____________(无家可归的) after the earthquake.
11.The flood hit the city yesterday ,
__________(造成)
three deaths.
12.We must protect____________(环境).
13.We___________ (经历) a lot of difficulty in
selling our house the other day.
15.This river is one of the most
p___________ (受到污染的)
areas in that region.
科目：高中英语
来源：同步题
题型：填空题
单词拼写。 根据句意和汉语及首字母提示，写出正确的单词。 1. The eruption of a____(火山)often brings lava and ash clouds. 2. Typhoon forms in the Pacific while____(飓风)forms in the Atlantic. 3. The police car pulled up____(在旁边). 4. He____(任命)Williams as his deputy in the city of New York. 5. The ship began to sink, and___(不幸),nobody was able to swim. 6. Tourism is a____(喷泉)of wealth of the country. 7. I____(绝对)agree with what he said. 8. His car was then running with a f___ speed. 9. She has the p___ to become a world-class pianist. 10. The little white lamb was the most p___ gift Mary's husband gave her. 11. She was accepted into the multinational company, for she was very i___ in the interview. 12. Dickens was one of the greatest English n___ of the 18th century. 13. The idea might p___ the investors. 14. I felt so cold that my hands began to t___. 15. If you are worried about your health, then share your a with your doctor.
科目：高中英语
根据句意及汉语或首字母提示，填写句中所缺的单词(15分)
1. Paris is the capital and largest city of
France,________ (坐落在)on the River
2. Fires caused by the California Earthquake did
the most___________(损失).
3.F__________(幸运地), we put
all the fires out quite quickly.
4. Confucius is the philosopher whose_______(影响) is the greatest.
5. Mencius was a thinker whose teachings were
very________ (类似；相似) to those of
Confucius.
6. Our teacher often stresses the___________ (重要性) of studying English.
7. You are___________(绝对地；完全地) right.
8. The earthquake in 1956 a________(影响) eight provinces.
9. The_________(以前的) owner of the flat is an old man.
people were made____________(无家可归的) after the
earthquake.
11.The flood hit the city yesterday ,
__________(造成) three deaths.
12. We must protect the____________(环境).
13.We___________ (经历) a lot of difficulty in selling our house the other day.
14.Tornadoes can destroy houses, but leave
__________(家具) inside exactly where it was.
15.This river is one of the most p___________ (受到污染的) areas in that region.Medieval Technology and American History
- In-Depth Articles - Fast Food in Colonial America
Fast Food in Colonial America
The desire for what we today term "fast food" exists not only in our time, but, on the contrary, it likely existed as far back as culinary history can be traced.
Meals that could be prepared quickly, inexpensively, and eaten conveniently over-the-road were just as popular in the past as they are today.
And just as our fast food establishments and cooks realize the appeal of convenience foods, so, too, did the colonists and early Americans, and subsequently developed their own particular varieties.
From being a cheap solution to a hungry stomach, a quickly-prepared meal for a busy colonial woman, or a practical provision for a traveler, fast food served a number of purposes in colonial America.
One particularly American characteristic that developed along with the fledgling nation, allowing for its increasing desire for fast, convenience foods, was a tendency to eat quickly, particularly among the working classes.
Numerous reports of travelers in America noted the American desire to finish meals hastily.
Henry Wansey, an Englishman visiting a Boston tavern in 1794, attested that the Americans were fond of friendly conversation while eating, but that as soon as they were finished, they left to return to their work, "for the Americans know the value of time too well to waste it at the table."
This characteristic, in turn, probably stems from the prevalent Protestant work ethic in the colonies, an attribute that would come to define the American people.
Faced with the pressure to get the food on the table quickly, colonial cooks had little time to carefully weigh their ingredients on scales, as had been done in Europe.
Scales were time-consuming and costly, so they were abandoned in favor of measuring with cups, glasses and spoons. & Though the busiest of colonial and early American women were undoubtedly of the working class, wealthier women also desired more speed and convenience in food preparation.
Mary Randolph, a tavern-keeper of the gentry class (a singular occurrence in itself), published a particularly popular cookbook in 1824 entitled The Virginia Housewife.
Even her more elegant recipes, when compared to the earlier cookbooks she was referencing, are shortened and simplified and utilize cup- and spoon-measurements, rather than weights.
tremendous timesaver to colonial bakers was the chemical leaven,
first referenced in Amelia Simmons& 1796 cookbook, Art of Cookery.& Pearlash,
the particular type of chemical leaven used during this period,
is simply the alkaline substance potassium carbonate.& When mixed with
an acidic ingredient, such as lemon, sour milk or molasses, it
creates gas bubbles that raise the baked product, typically some sort of
cake or biscuit.& The
addition of chemical leaven to baking recipes sped up the process
immensely, as it eliminated the need to wait for yeast to rise in the dough.& Before
chemical leaven, cooks needed to raise cakes with either yeast
or beaten egg whites, a process that would take a frustrating amount of time,
and one that would be repeated multiple times a week, if not every day.& In
a society where baked goods were an important and commonplace
component of practically every meal, the subtraction of this
rising time significantly expedited the baking process.
The American
desire for speediness in food preparation and consumption was
pioneered by the cooks behind every fast-food meal.& These were predominately
the widowed keepers of urban taverns and inns and the busy housewives
of rural farms.& Widows
in early America were left with very few options for their livelihood,
outside of resorting to &public relief.&& Society expected
that a woman&s
sphere was in the consequently, the jobs
outside the home that were available were very few, limited to
such occupations as seamstress, governess, needlework-instructor,
milliner, cook and, of course, tavern-keeper.& Taverns
of the eighteenth and early nineteenth centuries served as purveyors
of food, drink and lodging for travelers and locals alike.& Widowed
tavern-keepers, without the additional salary of a spouse, struggled
to make ends meet and prepared meals that were, for the most part, far from
extravagant.& The
British comedian, John Bernard, traveling in the Carolinas at
the end of the eighteenth century, described the food and service he received
at one such tavern: &As
to edibles, whether you called for breakfast, dinner or supper
the reply was one, but the meal brought not a
gratification but a task. . . . Ten to one you had to cook the meal yourself,
while the landlady was sear and when it was before you,
you were sure of only one thing&to
pay for it.&& Bacon
and other pork products were commonplace, inexpensive fare in
American taverns, due to their abundance and the long preservation
life of salted meat.& Hot
biscuits and butter, too, were a quick meal that could easily
be put together with relatively few ingredients.& Cooks,
such as Randolph, probably took the concept of quick biscuits
and rolls one step further into the convenient fast food fare
known as sandwiches.& Although
its history can be traced back to the eastern Mediterranean&s filled
pita breads and canap&s, the sandwich is officially attributed to
the British statesman, John Montagu, fourth earl of Sandwich.& According
to the story, during a 24-hour gambling streak in 1762, Montagu
asked his cook to prepare a meal that could be eaten with only one hand,
so that he cou& the result was the &sandwich.&& Though
the first American literary reference to the actual word &sandwich& does
not appear until Eliza Leslie&s Directions for Cookery in
can assume that this absence stems from the Americans& reluctance during
the time of the Revolutionary War and the War of 1812 to blatantly
imitate anything popular in England.& This does not mean, however, that
Americans were not, in fact, making sandwiches, as evidenced
by Mary Randolph&s
recipe for Oyster Loaves, probably an early forerunner of the
To Make Oyster Loaves
Take little round loaves, cut off the top, scrape out all the crumbs, then out the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish.
Although beef was the preferred sandwich meat in Britain, Americans tended to use more ham because it kept better in the warmer climate of most of the colonies.
For the frugal tavern-keeper, the sandwich was a perfect fast food solution in both its ease and cost-effectiveness.
Just as the
tavern-keeping widows of early America found creative solutions
for quick, economically-efficient meals, backcountry housewives,
too, had to prepare cost-effective meals for their families in
the little time they had outside of their other duties.& In
addition to cooking, the average housewife was responsible for
numerous other tasks related just to the sustenance of her family.& These
included maintaining
harvesting in the
field with
preparing remedies and special foods for
assisting with butchering and performing
secondary butchering, the process of turning large cuts of meat into cuts
milking cows and maki and
preserving food and monitoring when it should be used.& These
tasks were not only extremely important, but also extremely time-consuming.& Failure
to carry out her food preservation responsibilities, in particular,
could be disastrous, if another source of food could not be found,
or the money to buy it.& In order to ensure that there would be a constant
supply of food even in the long winter months, various methods
of food preservation were utilized.& One
enormously popular way in which meat and poultry were preserved
and prepared in advance was potting.& It basically involved boiling
or baking meat until it was tender, then pounding it into a paste
with a mortar and pestle, stirring in spices and butter or animal fat, packing
it into earthenware jars and sealing them with a layer of melted butter or
animal fat poured over the top.& The
same was done for fish, called &caveaching,& except the fish
was fried in oil, stored in a vinegar pickle, and sealed with
a top layer of oil.& Mary
Randolph described her recipe for caveaching fish as &a very convenient
article, as it makes an excellent and ready addition to a dinner
or supper.&& If
it was kept cold, the potted meat would stay preserved for quite
a while, and could then later be used as a quick spread on bread
or as a ready-made filling for pies.& Preparing a large amount of potted
meat in advance would save tremendous amounts of time in the future when
a quick meal was desirable.& The
most popular pies were mincemeat, which combined meat, fruit
and brandy or cider.& Often
the pies were baked in advance, using melted butter over the
top to seal out the air.& They could then be stored away and reheated
later when needed.& Such
pies were commonly served as fast food in the European Middle
Ages and both practicality and taste insured their popularity
in the colonies as well.& The
pie would be baked and served in a crust of rye or wheat flour,
but the hard, coarse crust was not intended to be eaten.& Poorer families,
however, could not afford to throw anything away, and the crust
would have been eaten along with the filling.
only did the rural housewife need to preserve, pre-prepare and
cook foods, but her meals also needed to be frugal, so that she
could ensure the survival of her family.& The level of poverty that
existed in early rural America was often found particularly in the Irish
and Scotch backcountry settlements of the Carolinas and in the
settlements that extended ever further into the west.& The Reverend
Charles Woodmason, an itinerant Anglican minister who traveled around Camden,
South Carolina in 1767 and 1768 noted that the Irish poor there had only
Indian cornbread and water and &live wholly on Butter, Milk, Clabber.&& Clabber, &bonny
clabber& or clabbered milk was a traditional Scotch-Irish dish that
often constituted a substantial part of the backcountry settler&s diet.& It
is formed when milk naturally sours in warm weather and forms
curds, similar to the yogurt we eat today.& Other commonplace food items
included variations of
sometimes with the
addition of meat or eggs.& One
such dish was &mush,& a recipe for which Hannah Glasse included
in her 1747 The Art of Cookery Made Plain and Easy
Boil a pot of water, according to the quantity you wish
to make, and then stir in the meal till it becomes quite
thick, stirring all the time to keep out the lumps, season with salt, and eat
it with milk or molasses.
Mush would be generally be eaten for breakfast and supper,
usually the smallest meals of the day, but would also serve for
the midday meal, when nothing else could be had.
As the backcountry
settlers were well aware, survival in the new world was not always
a simple task.& Unlike the colonies and early America, the Old World
the colonists had left behind was vastly more populated, a circumstance
that allowed for a variety of urban-based food services, such
as restaurants and eateries that sold fast, prepared foods.& Early
American taverns continued in this tradition, but were few and
far-between in most parts of the sparsely-populated nation.& Therefore,
outside of what taverns could provide, much of the preparation
of convenience foods fell to the average housewife.& In making fast
food, early American women used whatever cooking knowledge they had at their
disposal, some of which was the culinary tradition they had brought with
them from Europe.& The
rest of their knowledge came from what they learned from other
cultures they were now exposed to, in particular that of the native Americans.& One
fast-food dish that settlers learned from them was a filling
meal for a traveler on the road, recorded by John Bartram during his travels
in Pennsylvania and Canada in 1751.
They take the corn and parch
it in hot ashes, til it becomes brown, then clean it, pound
it in a mortar and sift it, this powder is mixed with sugar.& About
1 quarter of a pint, diluted in a pint of water, is a hearty traveling dinner.
dishes that can be identified as &early American& are characterized
by European methods of cooking, utilizing native American ingredients.& Although
wheat was preferred by Europeans to other grains, they had a
difficult time cultivating it in some of the colonies.& Corn, on the
other hand, grew well almost everywhere.& Because of its similarity
to wheat- or oatmeal when ground, the early Americans used their
cooking knowledge for wheat and oats in order to utilize cornmeal.& One
food that made a successful transition from wheat and oats to
corn was the pudding.& Long a favorite dish of the Europeans, particularly
the British, an American cookbook of 1724 described it as &cheap and
very acceptable.&& Not
only were puddings cheap, but they were also a hearty, filling
dish.& This
thick, hearty quality is attested to in the well-known Revolutionary
War tune, &Yankee Doodle:& &And there we saw the men and
thick as hasty pudding.&& Hasty
pudding, in particular, was appealing to the harried cook because
of its swiftness in cooking, making it a popular fast food option.& It
did not need to be wrapped in a cloth like other puddings, but
simply boiled quickly in a pan.& In 1793, the Connecticut poet, John
Barlow, described the various types of haste needed in preparing
and consuming a hasty pudding in his mock-epic of the same name.
In haste the boiling caldron, o'er the blaze,
Receives and cooks the ready powder'd-
In haste 'tis served, and then in equal haste,
With cooling milk, we make the sweet repast.
Penn&s wife, Gulielma, included a recipe for hasty pudding
in her family&s cookbook in 1702 before Penn&s first journey
across the Atlantic.& Upon
settling in the colony, she, as other colonial women, would have
substituted cornmeal in the recipe, when wheat or oats could
not be had.
Another native American dish similar to the hasty
pudding in ingredients, but consistently made with cornmeal,
was the johnnycake.& Basically
a dense cornmeal batter, shaped into a flat cake and baked or
fried on a griddle, the johnnycake was known by numerous other
names, such as &ashcake,& &hoecake& and &Shawnee
cake.&& It was also often known as &journeycake,& and
was probably so named because it was easily prepared and carried
by travelers on long trips.& The
Iroquois used it for a similar purpose and taught this useful
fast food to the colonists that settled there.
the methods or ingredients were European or native American,
early American women consistently found ways to provide quick, frugal
meals for travelers and their families alike.& Their creations allowed
tavern-keeping widows to earn a modest living, travelers to purchase convenient
over-the-road fare, and backcountry housewives to lighten their workload
and expenses.& The chemical leaven,
the use of measuring cups and spoons, and the cultural amalgamations
we know and love today as &American& dishes are just some of
the additions these women have made to American culture and its
place in the history of fast food.
Cited and Recommended Reading
Atkyns, Arabella. The Family Magazine: In Two Parts.... Prolonging of Life. London: Printed for J. Osborn, 1741.
Barlow, John.
"The Hasty-Pudding." 1793. Middle Georgia College HIST 2111/ENGL 2131 Required/Supplementary Texts and Syllabus, 2001. 06 Sept. 2006.
Bartram, John.
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Bernard, John.
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Beverley, Robert.
The History and Present State of Virginia. 1705. Reprint, Chapel Hill : University of North Carolina Press, 1947.
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Doddridge, Joseph.
Notes on the Settlement and Indian Wars of the Western Parks of Virginia and Pennsylvania from . Pittsburgh, PA, 1912.
Fussell, Betty.
The Story of Corn. Knopf: New York, 1992.
Glasse, Hannah.
The Art of Cookery Made Plain and Easy. 1747. Reprint, London: Prospect Books, 1983.
Harbury, Katharine E.
Colonial Virginia's Cooking Dynasty. Columbia, SC: University of South Carolina Press, 2004.
"johnnycake." The American Heritage& Dictionary of the English Language, Fourth Edition. Houghton Mifflin Company, 2004. 25 Aug. 2006.
"Johnnycake, Jonnycake." Food Reference Website. 25 Aug. 2006.
Katz, Solomon H. and William Woys Weaver, eds. Encyclopedia of Food and Culture, vol. 3. Charles Scribner's Sons: New York, 2003.
Kidder, Edward. E. Kidder's Receipts of Pastry, and Cookery. London, 1720[? 1740].
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King, William. "The Art of Making Puddings," in Miscellanies in Prose and Verse. 1709.
Mariani, John F. Encyclopedia of American Food and Drink. Lebhar-Friedman: New York, 1999.
Oliver, Sandra L. Food in Colonial and Federal America. Westport, CT: Greenwood Press, 2005.
Penn, Gulielma. Penn Family Recipes: Cooking Recipes of Wm. Penn's Wife, Gulielma. 1702. Edited by Evelyn Abraham Benson. York, PA: George Shumway, 1966.
Pepys, Samuel. The Diary of Samuel Pepys. 10 vols. Reprint, edited by R. C. Latham and W. Matthews, Berkeley: University of California Press, 1970-83.
Randolph, Mary. The Virginia Housewife. 1824. Reprint, edited by Karen Hess, Columbia, SC: University of South Carolina Press, 1984.
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___________, A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery: Printed for Mary Kettilby, 1724.
Simmons, Amelia. American C or, the Art of Dressing Viands, Fish, Poultry, and Vegetables. Hartford, CT: Hudson & Godwin, 1796, Facsimile reprint with introduction by Mary Tolford Wilson. New York: Dover, 1984.
Wansey, Henry. The Journal of an Excursion to the United States in North America in the Summer of 1794. Salisbury, UK: J. Easton, 1796.
Waugh, F.W. Iroquois Food and Food Preparation. 1913. Reprint. University Press of the Pacific: Honolulu, HI, 2003.
Woodmason, Charles. The Carolina Backcountry on the Eve of the Revolution: The Journal and Other Writings of Charles Woodmason, Anglican Itinerant, edited by Richard Hooker. Chapel Hill: University of North Carolina Press, 1953.
Harbury 29, Carson xxi
Oliver 1-2, Simmons
Harbury 22
Bernard 43
Randolph 78
Mariani 283
Randolph 78
Oliver 123
Oliver 117, Kidder
Randolph 103-4
Oliver 117
Oliver 153
Woodmason 36
Glasse 137
Oliver 187
Harbury 47
Bartram 71
Several hands, Collection,
&Yankee Doodle,& lyrics
attributed to Dr. Richard Shuckburgh, a British army
Barlow Canto I, Lines
&johnnycake,& Food
Reference Website & &johnnycake,& American Heritage
Dictionary of the English Language.
Rhode Island experts on the johnnycake, particularly
the members of the &Propagation of the Jonnycake Tradition& society,
assert that the origin of the word &jonnycake& is from &journey
cake,& because it was carried on trips.& Incidentally, the
word &journey& is
often pronounced &jonny& in that part of New England (Mariani
Waugh 80-3
Brigitte Weinsteiger,
Penn State University Center for Medieval Studies
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