The Food Journal of Lewis & Clark: Recipes for an Expedition
Just in time for the bicentennial celebration of the start of the famous wilderness expedition, Mary Gunderson has brought outThe Food Journal of Lewis & Clark.Through a series of recipes supported by entries in the expedition's journal, Gunderson offers a unique view of the westward journey. Beginning with a Jeffersonian dinner at the White House, where French cooking was in sway, Gunderson follows the party upriver as their stores begin to run out and Lewis and Clark are gradually forced to live off the land and the kindness of its inhabitants. Culinary oddities such as Portable Soup (a precursor of the bouillon cube) and primitive wild game recipes support quotations from the duo's journals. Gunderson's recipes are easy to follow, and anyone interested in historical cuisine can duplicate them, from sophisticated cooks to students looking for practical programs on the Lewis and Clark expedition and its era. A bibliography leads to further sources for early-nineteenth-century frontier cooking.Mark KnoblauchCopyright © American Library Association. All rights reserved