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America's Founding Food: The Story of New…
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America's Founding Food: The Story of New England Cooking (udgave 2004)

af Keith Stavely

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingSamtaler
601433,085 (4.75)Ingen
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. 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. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.… (mere)
Medlem:waterloom
Titel:America's Founding Food: The Story of New England Cooking
Forfattere:Keith Stavely
Info:The University of North Carolina Press (2004), Hardcover, 456 pages
Samlinger:Dit bibliotek
Vurdering:*****
Nøgleord:food history, colonial America

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America's Founding Food: The Story of New England Cooking af Keith Stavely

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An interesting and well-written look at the cuisine of New England, from the early 1600s up to the early 1900s. Did you know that lobsters, mussels, and clams, all now very expensive luxury foods, were so abundant for the early settlers of Plymouth that they were considered “trash food”? These and other informative tidbits of information are followed by a number of recipes – an ideal book for the culinary historian who looks for accuracy in the kitchen! ( )
  RachelfromSarasota | Jun 9, 2008 |
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From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. 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. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.

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