America's Founding Food: The Story of New England CookingFrom 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 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. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history. |
Contents
| 1 | |
| 4 | |
Baked and in a Pie Beans and Pumpkins | 49 |
A Knowen and Staple Commoditie Fish and Shellfish | 71 |
Every Thing Is Moving and Changing Cookbooks and Commerce | 120 |
Fresh and Sweet Pasture Fowl Game and Meat | 148 |
Of a Fruity Flavor Apples Preserves and Pies | 198 |
The Cake Came Out Victorious Gingerbread Election Cake and Doughnuts | 232 |
Delicious Draught Cider Rum Tea and Coffee | 260 |
Conclusion | 278 |
Notes | 281 |
| 363 | |
| 379 | |
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America's Founding Food: The Story of New England Cooking Keith Stavely,Kathleen Fitzgerald No preview available - 2015 |
Common terms and phrases
Amelia Simmons American Cookery American Cookery introduction American Frugal Housewife apple baked beans Beecher's Domestic Receipt beef boiled Booke of Cookery Boston Bowles and Towle butter Catharine Beecher chap chicken chowder clams coffee colonial Compleat Housewife Cook's Own Book crust dish Domestic Receipt Book Drink in Britain early economic eels eggs eighteenth century England Cook Book England Yankee Cook English farm fish flour Food and Drink fruit gingerbread grain Hale Hannah Glasse Harriet Beecher Stowe Hazard household Ibid Indian pudding introduction by Wilson John Winthrop Johnny cake Jonny-Cake Papers lobster Lydia Maria Child Massachusetts McMahon meal meat milk Miss Beecher's Domestic molasses native nineteenth century Oldtown Folks oven oysters pies Plymouth pumpkin quoting recipe Rhode Island roasting Saltwater Foodways Sarah Josepha Hale sauce seventeenth century Simmons Simmons’s Solid Sufficiency spices stewed Stowe Stowe’s sugar Thanksgiving tradition turkey wheat Yankee Cook Book