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Bestseller
BestsellerE-book
Author Stavely, Keith W. F., 1942-

Title America's founding food : the story of New England cooking / Keith Stavely & Kathleen Fitzgerald.

Publication Info. Chapel Hill : University of North Carolina Press, [2004]
©2004

Item Status

Description 1 online resource (x, 395 pages) : illustrations
Physical Medium polychrome
Description text file
Bibliography Includes bibliographical references (pages 363-377) and index.
Contents Preface; Introduction; ONE: This Beautifull Noble Eare: Corn; TWO: Baked and in a Pie: Beans and Pumpkins; THREE: A Knowen and Staple Commoditie: Fish and Shellfish; FOUR: Every Thing Is Moving and Changing: Cookbooks and Commerce; FIVE: Fresh and Sweet Pasture: Fowl, Game, and Meat; SIX: Of a Fruity Flavor: Apples, Preserves, and Pies; SEVEN: The Cake Came Out Victorious: Gingerbread, Election Cake, and Doughnuts; EIGHT: Delicious Draught: Cider, Rum, Tea, and Coffee; Conclusion; Notes; Bibliography; Index.
Summary From baked beans to apple cider, from clam chowder to pumpkin pie, this culinary history reveals the origins of New England foods and cookery. It chronicles the region's cuisine from the English settlers' first encounter with Indian corn in the 17th century to the nostalgic marketing of New England dishes in the first half of the 20th century.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Cooking, American -- New England style -- History.
Cooking, American -- New England style.
History.
Genre/Form Electronic books.
History.
Added Author Fitzgerald, Kathleen, 1952-
Other Form: Print version: Stavely, Keith W.F., 1942- America's founding food. Chapel Hill : University of North Carolina Press, ©2004 0807828947 (DLC) 2004007412 (OCoLC)54913729
ISBN 0807876720 (electronic book)
9780807876725 (electronic book)