Bibliograph

America's founding food, the story of New England cooking, Keith Stavely & Kathleen Fitzgerald

Type

Label

America's founding food, the story of New England cooking, Keith Stavely & Kathleen Fitzgerald

Language

eng

Bibliography note

Includes bibliographical references (pages 363-377) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

America's founding food

Nature of contents

bibliography

Oclc number

54913729

Responsibility statement

Keith Stavely & Kathleen Fitzgerald

Review

"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."

Sub title

the story of New England cooking

Summary

"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."--Jacket

Table Of Contents

This beautiful noble eare : corn -- Baked and in a pie : beans and pumpkins -- A knowen and staple commoditie : fish and shellfish -- Every thing is moving and changing : cookbooks and commerce -- Fresh and sweet pasture : fowl, game, and meat -- Of a fruity flavor : apples, preserves, and pies -- The cake came out victorious : gingerbread, election cake, and doughnuts -- Delicious draught : cider, rum, tea, and coffee

Classification

Contributor