America's founding food
Subtitle: the story of New England cooking
By: Keith Stavely & Kathleen Fitzgerald.
Contributors: Fitzgerald, Kathleen, 1952-
Publisher: University of North Carolina Press
Published: 2004
Place of publication: Chapel Hill
Language: eng
Number of pages: 395
Subjects: Cookery, American -- New England style -- History
Description: "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."--BOOK JACKET.
Notes: Includes bibliographical references (p. [363]-377) and index.