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America's Founding Food: The Story of New England Cooking
by Keith Stavely and Kathleen Fitzgerald
Available from Amazon
$25.51
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Features
Hardcover: 456 pages
Publisher: The University of North Carolina Press November 1, 2003
Language: English
ISBN-10: 0807828947
ISBN-13: 978-0807828946
Product Dimensions:
9.2 x 6.3 x 1.2 inches
Shipping Weight: 1.6 pounds
Choice
[The authors] provide a thoroughly researched, well-referenced, and fluently written history of New England cooking.
Product Review
"America's Founding Food will become a standard work in culinary history.
(Andrew F. Smith, author of Peanuts: The Illustrious History of the Goober Pea)"
Reader Reviews
This is a scholarly, nuanced account of the history of New England cooking, with an emphasis on the social meaning of dietary choices. Corn, chowder, baked beans, boiled dinner--foods that are still icons of the region--are among the dishes discussed. Using culinary, historical, and literary sources, the authors put together a fascinating story of invented traditions and other social uses to which even the deceptively plain cuisine of New England can be put.
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America's Founding Food: The Story of New England Cooking
by Keith Stavely and Kathleen Fitzgerald
Available from Amazon
$25.51
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