Keywords: Canned food
Item 104322
U.S. Government Department of Agriculture food chart, 1943
Contributed by: Maine Historical Society Date: 1943 Media: Lithograph
Item 149760
Battle Creek Sanitarium Savita, ca. 1925
Courtesy of Avery Yale Kamila, an individual partner
Date: circa 1925
Location: Gorham; Battle Creek
Media: Metal, ink
This record contains 2 images.
Item 151720
Portland Packing Company, Portland, 1916-1918
Contributed by: Maine Historical Society Date: 1916–1918 Location: Portland; Skowhegan Client: Portland Packing Company Architect: John Calvin Stevens and John Howard Stevens Architects
Exhibit
Maine Eats: the food revolution starts here
From Maine's iconic lobsters, blueberries, potatoes, apples, and maple syrup, to local favorites like poutine, baked beans, red hot dogs, Italian sandwiches, and Whoopie Pies, Maine's identity and economy are inextricably linked to food. Sourcing food, preparing food, and eating food are all part of the heartbeat of Maine's culture and economy. Now, a food revolution is taking us back to our roots in Maine: to the traditional sources, preparation, and pleasures of eating food that have sustained Mainers for millennia.
Exhibit
Desserts have always been a special treat. For centuries, Mainers have enjoyed something sweet as a nice conclusion to a meal or celebrate a special occasion. But many things have changed over the years: how cooks learn to make desserts, what foods and tools were available, what was important to people.
Site Page
Lubec, Maine - Canning Sardines in Lubec: Technology, the Syndicate and Labor
"Adult males are few, perhaps because American Can was close by and all the cans came up the road from there."
Site Page
"… were soft, so when we packed the small fish in cans, eight or more per can, we just snipped the head off between our thumb and forefinger, as…"
Story
Shax and laxoox: tea with milk and Somali bread.
by Kheyro Jama
Lahooh (laxoox) is a food staple in East Africa, enjoyed for breakfast, lunch, or dinner
Story
How to prepare "Paquet de poisson a la vapeur"
by Titi de Baccarat
Making Gabonese cuisine in Portland Maine