America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
Why must choose the hassle one if there is easy? Get the profit by getting guide America's Founding Food, By Keith W F Stavely, Kathleen Fitzgerald here. You will certainly get different method to make a deal and also get the book America's Founding Food, By Keith W F Stavely, Kathleen Fitzgerald As known, nowadays. Soft file of guides America's Founding Food, By Keith W F Stavely, Kathleen Fitzgerald become preferred among the users. Are you one of them? And right here, we are supplying you the brand-new compilation of ours, the America's Founding Food, By Keith W F Stavely, Kathleen Fitzgerald.
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
Download Ebook America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
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 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.
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald - Amazon Sales Rank: #7286125 in Books
- Published on: 2015-06-15
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .91" w x 6.14" l, 1.37 pounds
- Binding: Paperback
- 408 pages
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald Review ""America's Founding Food will become a standard work in culinary history.(Andrew F. Smith, author of "Peanuts: The Illustrious History of the Goober Pea)""Helps us read between the lines of cookbooks as consumer guides. . . . Makes a convincing argument that a very self-conscious New England, proud of its contributions to the establishment of democracy in America, set in the 1800s a foodways pattern much copied across the country. We will become the wiser as we observe how that pattern was overturned in more recent times." -- "Gastronomica""[A] classic tome."-"Choice"""America's Founding Food" will become a standard work in culinary history." -- "Andrew F. Smith, author of "Peanuts: The Illustrious History of the Goober Pea""[A] classic tome." --"Choice"[A] classic tome." --"Choice"
Review This is a serious book for serious cooks. It should be on the shelf of every public library and school library in New England. Every visitor to New England should read it on the plane going home to learn the amazing stories behind the region's hearty chowders, boiled lobsters, Boston baked beans, and broiled scrod.--Joseph Carlin, founder and owner of Food Heritage Press[America's Founding Food: The Story of New England Cooking] is an ambitious culinary history. . . . Important reading for people interested in the history of New England and its food.--Common-placeMuch that has been written about New England culinary history has been largely based on culinary fakelore invented in modern times. Stavely and Fitzgerald pull together a vast array of research that corrects many of these misconceptions and offers the best evidence of what and how early New Englanders ate and how this changed over three hundred years. America's Founding Food will become a standard work in culinary history.--Andrew F. Smith, author of Peanuts: The Illustrious History of the Goober PeaStavely and Fitzgerald . . . provide a thoroughly researched, well-referenced, and fluently written history of New England cooking, largely centered on the colonial through the federalist periods. In doing so, they ask important questions . . . that make the story compelling, more than a survey of foods eaten and cooked. They meet their goal of approaching the subject with 'both appreciation and skepticism' and do so in inventive ways, showing the dramatic cultural and economic evolution of New England foodways. . . . America's Founding Food surveys the legacy of New England food history in an accessible way.--ChoiceIf anyone doubts that culinary and cultural history are one, or doubts that cookbooks are documents rich in revelation, let them read this book. Weaving a narrative from the contradictory voices of the past, the authors investigate the cooking of New England in a way that re-evaluates the founding of America.--Betty Fussell Helps us read between the lines of cookbooks as consumer guides. . . . Makes a convincing argument that a very self-conscious New England, proud of its contributions to the establishment of democracy in America, set in the 1800s a foodways pattern much copied across the country. We will become the wiser as we observe how that pattern was overturned in more recent times.--GastronomicaKeith Stavely and Kathleen Fitzgerald provide a reliable account of New England cooking and its development.--New England QuarterlyThe authors' careful, scholarly account emphasizes social change and its influence on gastronomy.--Times Literary Supplement
From the Inside Flap In this unique culinary history, husband and wife team, Keith and Kathleen Stavely, tell how foodstuffs and foodways helped define a new nation. Lobsters, cod, beans, corn, pumpkins, apples, pork, turkey, cider and coffee are just some of the foods the Stavelys highlight in their lively story of New England cookery. From the landing at Pymouth Rock to the 1950s, New England's bounty came to represent American food.
Where to Download America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
Most helpful customer reviews
16 of 16 people found the following review helpful. A New Angle on New England History By Don Collins My New England bookshelf groans under the weight of historical studies focusing on the politics, theology, intellectual life, industry, and notable people of the region. These are all worthy if well-worn subjects. Then there's the New England tourism industry, selling "ye olde" Boston baked beans, clam chowder, and Indian pudding as vaunted, almost sacred, symbols of the region. Here, finally, is a book that explains the connection between the two, taking both the history and the food seriously.There are many surprises here, for instance that turkeys were often boiled and garnished with oyster sauce when served for special feasts, and that the first English to settle the region grew corn because their wheat crops mostly failed. This is a careful, food-oriented story, with lots of detail on what people ate, and how it was processed and preserved as well as cooked. It's also interesting to learn what average families wanted to eat when they were dining on their daily pottage.The authors use memoirs, letters, and novels as well as cookbooks to uncover what New Englanders thought about the foods they ate. This is a compelling account and a detailed study, with lots of good stories to leaven the Boston Brown Bread. Whether you're interested in the ways gingerbread recipes changed from the court kitchens of the Middle Ages to the farm kitchens of New England, or in the reasons why a wallflower cuisine like New England cooking became enshrined as American food, there's something here for you.
10 of 10 people found the following review helpful. The Meaning of the Menu By C. Brown Americans still think particular New England foods and menus, like Thanksgiving dinner, Boston Baked Beans, and boiled Maine lobster, are important parts of our American identity. This highly informative book tells us why these and other New England dishes were important to many generations of Americans, and continue to be part of our American heritage.With wit and erudition, the authors separate fact from fiction through careful analysis of some hoary traditions. Along the way, they left me chuckling over such food-lore gems as the Adams-Jefferson dispute on when to serve pudding and the controversy concerning the "authentic" way to make Rhode Island Jonny cakes, with one side declaring that the other's was "hick feed."There's something here for just about everyone interested in American history or the history of food. From a discussion of the economic motivation for setting up those quaint New England fishing villages to the environmental implications of animal husbandry (which the English colonists introduced into New England), we learn to think somewhat differently about New England's past. Along the way, we get a glimpse of American home life as it was lived, particularly in the 18th and 19th centuries, in New England--the houswife who worries that she's too late bottling her plums and the little boy whose mother's "fire-cake" is such a treat. This book makes you feel like you are in those kithcens. Boiling a hundred oysters to make Oyster Ketchup, helping to butcher a 280-pound hog, these New England cooks were really something!While it is a history and not a cookbook, this book gives both cooks and history buffs the solid information we need to separate the wheat from the chaff in terms of New England food lore. It offers a chance to see what New Englanders ate, and why, and most tellingly, what they thought about their food.
8 of 9 people found the following review helpful. American History through Food By D. Crofts This is a scholarly, nuanced account of the history of New England cooking, with an emphasis on the social meaning of dietary choices. Corn, chowder, baked beans, boiled dinner--foods that are still icons of the region--are among the dishes discussed. Using culinary, historical, and literary sources, the authors put together a fascinating story of invented traditions and other social uses to which even the deceptively plain cuisine of New England can be put.
See all 9 customer reviews...
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald PDF
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald iBooks
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald ePub
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald rtf
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald AZW
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald Kindle
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
America's Founding Food, by Keith W F Stavely, Kathleen Fitzgerald
