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.
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Cooking, American -- New England style. |
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History. |
Genre/Form |
Electronic books.
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History.
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Added Author |
Fitzgerald, Kathleen, 1952-
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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) |
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9780807876725 (electronic book) |
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