Research Catalog

America's founding food : the story of New England cooking

America's founding food : the story of New England cooking / Keith Stavely & Kathleen Fitzgerald.
Stavely, Keith W. F., 1942-
Chapel Hill : University of North Carolina Press, [2004], ©2004.

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TextRequest in advance TX715.2.N48 S743 2004Off-site


Additional Authors
Fitzgerald, Kathleen, 1952-
x, 395 pages : illustrations; 25 cm
"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.
Bibliography (note)
  • Includes bibliographical references (p. [281]-377) and index.
1. This beautiful noble eare : corn -- 2. Baked and in a pie : beans and pumpkins -- 3. A knowen and staple commoditie : fish and shellfish -- 4. Every thing is moving and changing : cookbooks and commerce -- 5. Fresh and sweet pasture : fowl, game, and meat -- 6. Of a fruity flavor : apples, preserves, and pies -- 7. The cake came out victorious : gingerbread, election cake, and doughnuts -- 8. Delicious draught : cider, rum, tea, and coffee.
0807828947 (cloth)
  • 54913729
  • ocm54913729
  • SCSB-5093144
Owning Institutions
Columbia University Libraries