| Document Type
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BL
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| Record Number
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691750
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| Doc. No
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b513939
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| Main Entry
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Chandonnet, Ann
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| Title & Author
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Gold rush grub : : from turpentine stew to hoochinoo /\ Ann Chandonnet
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| Edition Statement
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First paperback edition published 2006
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| Publication Statement
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Fairbanks, AK :: University of Alaska Press,, 2006
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, ©2005
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| Page. NO
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ix, 234 pages :: illustrations ;; 26 cm
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| ISBN
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1889963712 (hardcover : alk. paper)
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: 188996395X (pbk.)
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: 9781889963716 (hardcover : alk. paper)
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978188996395x (pbk.)
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| Bibliographies/Indexes
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Includes bibliographical references (pages 219-223) and indexes
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| Contents
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Introduction: -- Gold in California -- Gold in the Klondike -- Gold in Alaska -- Muskrat Mullligan--roadhouses, hotels, and restaurants -- Grubstake and outfit -- All spit and scant polish--gold rush housekeeping -- "Condemned milk" and "putrid pullets"--gold rush storage -- Sourdough pot -- "Sinkers" and "strawberries" -- Country mouse, city mouse--Fannie and the judge -- Frontier food fraud -- Tame vegetables--gold rush agriculture -- Holidays, entertainments, and merrymaking -- "Juice of the snake"--gold rush beverages -- Time line--events and culinary inventions -- Selected bibliography -- Index -- Recipe index
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| Abstract
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Ann Chandonnet brings us a rollicking history of gold rush food, complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners' meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike
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| Subject
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Cooking-- Alaska
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| Subject
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Cooking, American-- California style
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| Subject
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California, Gold discoveries
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| Subject
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Klondike River Valley (Yukon), Gold discoveries
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| Dewey Classification
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641.59794
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| LC Classification
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TX715.2.C34C4695
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