America's Founding Food: The Story of New England Cooking

Front Cover
Univ of North Carolina Press, 2004 - Cooking - 395 pages
3 Reviews
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from gene
  

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User Review  - RachelfromSarasota - LibraryThing

An interesting and well-written look at the cuisine of New England, from the early 1600s up to the early 1900s. Did you know that lobsters, mussels, and clams, all now very expensive luxury foods ... Read full review

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This is a fun read about a quirky cuisine. Lots of great stories about the big New England foods--beans, corn, cod, chowder, and such--and there's good analysis. And you'll find out why Boston's called Beantown.

Contents

Introduction
1
This Beautiful Noble Eare Corn
4
Baked in a Pie Beans Pumpkins
49
A Knowen Staple Commoditie Fish Shellfish
71
Every Thing Is Moving Changing Cookbooks Commerce
120
Fresh Sweet Pasture Fowl Game Meat
148
Of a Fruity Flavor Apples Preserves Pies
198
The Cake Came Out Victorious Gingerbread Election Cake Doughnuts
232
Delicious Draught Cider Rum Tea Coffee
260
Conclusion
278
Notes
281
Bibliography
363
Index
379
Copyright

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About the author (2004)

Fitzgerald is a librarian at Newport (R.I.) Public Library.

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