| Document Type
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BL
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| Record Number
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979756
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| Doc. No
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b734126
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| Main Entry
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Stavely, Keith W. F.,1942-
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| Title & Author
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America's founding food : : the story of New England cooking /\ Keith Stavely Kathleen Fitzgerald.
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| Publication Statement
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Chapel Hill :: University of North Carolina Press,, ©2004.
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| Page. NO
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1 online resource (x, 395 pages) :: illustrations
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| ISBN
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0807876720
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: 9780807876725
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| Bibliographies/Indexes
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Includes bibliographical references (pages 363-377) and index.
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| Contents
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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.
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| Abstract
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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.
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| Subject
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Cooking, American-- New England style-- History.
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| Subject
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COOKING-- Regional Ethnic-- American.
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Cooking, American-- New England style.
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| Subject
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Recreation Sports.
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| Subject
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Social Sciences.
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| Dewey Classification
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641.5974
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| LC Classification
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TX715.2.N48S743 2004eb
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| NLM classification
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71.57bcl
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| Added Entry
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Fitzgerald, Kathleen,1952-
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