A history of Connecticut food
Subtitle: a proud tradition of puddings, clambakes and steamed cheeseburgers
By: Eric D. Lehman and Amy Nawrocki
Contributors: Nawrocki, Amy
Publisher: History Press; The History Press
Published: 2012
Place of publication: Charleston, SC
Language: eng
Number of pages: 176
ISBN-13: 9781609495121
Subjects: New England style; Food habits; Cooking; American Cooking; History
Notes: Includes index.
Table of contents: title: Rooted in our soil: fruits and vegetables; title: The well-earned feast; title: A carnival of vegetables; title: As American as ...; title: Fruits of the season; title: Down the river to the sea: fish and shellfish; title: More than just chowder; title: Our own particular fish; title: The raw and the fried; title: The lobster's finest role; title: Forest and farm: meats; title: On the wild side; title: Mostly pork; title: Which came first?; title: Culinary transformations: bread, dairy and beverages; title: From election cake to Pepperidge Farm; title: From the creamery; title: Let it brew; title: The wholly American trinity: hamburgers, pizza and hot dogs; title: The quick lunch room; title: New Haven style; title: Happiness is a good dog; title: The sweetest state: pudding, pastry and candy; title: From holy pokes to grape nuts pudding; title: Connecticut confections; title: Epilogue. Thanksgiving.