Marian Clark
Activity Sheet

Biography
Noted Route 66 historian, author, and lecturer, Marian Clark has assisted with a Route 66 Seminar at the Smithsonian Museum in Washington D.C., and appeared on numerous radio and television programs, including National Public Radio's "Michael Feldman Show." Clark was recently filmed for Discovery Channel United Kingdom's mulit-part Route 66 series.  She writes the monthly column for Route 66 Magazine and is a regular contributor to the Route 66 Federation's national newsletter.  Marian Clark is also the author of The Route 66 Cookbook, the Main Street of America Cookbook and The Route 66 Cookbook, Deluxe 75th Anniversary Edition.

The Route 66 Cookbook
Book Description from amazon.com
This year marks the 75th anniversary of America's most legendary highway, Route 66. This 2,400-mile stretch of interstate runs across eight states and straight through the American psyche. John Steinbeck, Woody Guthrie, and carloads of nuclear families from the 1920s to the 1960s threaded their way through the heartland, and the unique restaurants that blossomed along Route 66 are justly celebrated . . . It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. With 105 black & white illustrations -- as well as a new 16-page color section -- this is a gem of Americana, and a treasury of comforting dishes from a time when the flavors along the road changed as dramatically as the landscape and accents as you sped across the heartland.

From the Inside Flap
Ever find yourself hungry and nostalgic at the same time? Do you dream of cruising down the old two-lane highway and pulling in to someplace belly- and soul-satisfying for some classic comfort food? Sometimes you can go home again: let The Route 66 Cookbook guide you down historic Route 66, as you feast in the landmark eateries along the way -- or simply travel from your armchair to the kitchen, savoring the history and following the recipes.
The year 2001 marks the 75th anniversary of America's most celebrated highway. In the years since it was bypassed by the interstate, this 2,400-mile-long artery -- stretching from Navy Pier in Chicago to the Santa Monica Pier in California -- and the restaurants and people alongside it have come to be recognized as a beloved national treasure. For legions of aficionados, Route 66 is a destination, not just a means of getting somewhere. Marian Clark's The Route 66 Cookbook is the only culinary guide to what John Steinbeck dubbed “The Mother Road,” including over 250 time-tested recipes from places like the U Drop Inn, the Pig Hip Restaurant, Caveman Bar B-Q and Steak House, Miz Zip's Cafe, Cotton Eyed Joe's, and the Yippie Yi Yo Cafe. It's a living history of a time when the flavors along the road changed as dramatically as the landscape and the accents. Many of the places described are still very much in action, just waiting for you to pull up, slide into a booth or sit at the counter, and ask,“What's good today? ”
This deluxe anniversary edition offers a vivid celebration of some of the most memorable sights and singular dining experiences along the way. The author's substantial new introduction delivers loads of updated information, new recipes shared by veteran Route 66 restauranteurs like Norma of Norma's Diamond Cafe, and a check-list of A Dozen Unforgettable Flavors of Route 66. Also new: sixteen pages of color photos that beautifully spotlight the striking terrain and character of this Yellow Brick Road through the heart (and tastebuds) of America. Join the thousands of fans from around the world who've traced the Mother Road with a well-worn copy of this book beside them on the front seat -- and save room for the pie!

Main Street of America Cookbook
Book Description from Booklist
U.S. Route 66 stretches from Chicago to Los Angeles. Of all the nation's early federally funded highways, only the Maine-Key West U.S. 1 rivals Route 66's mystique and fame. Clark has traveled the length of Route 66 to chronicle the foods of the roadside restaurants that sprang up along the concrete ribbon and helped populate previously barren southwestern desert lands. Since Route 66 starts in Illinois, recipes in Clark's book first reflect hearty midwestern cooking before gradually giving way to the spices and chilies of the Mexican-influenced cooking of the Southwest. Most of Clark's recipes tend toward ease of preparation by calling for canned and other universally available ingredients rather than fresh, locally grown produce. A new generation of interstate highways now bypasses most of the communities Clark celebrates, and franchise food restaurants have generated culinary uniformity along what's left of Route 66. Mark Knoblauch

Fan Home Page
http://www.route66cookbook.homestead.com/