America's founding food
the story of New England cooking
by Keith W. F. Stavely
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"Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century." "Focusing on the traditional foods of the region - including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum - the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment."--BOOK JACKET.
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America's founding food: the story of New England cooking
2004, University of North Carolina Press
in English
0807828947 9780807828946
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America's founding food: the story of New England cooking
2004, University of North Carolina Press
in English
0807828947 9780807828946
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Book Details
Edition Notes
Includes bibliographical references (p. [363]-377) and index.
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- Created October 20, 2008
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| August 12, 2024 | Edited by MARC Bot | import existing book |
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| October 20, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |