America's Founding Food: The Story of New England Cooking by Keith Stavely,Kathleen Fitzgerald

By Keith Stavely,Kathleen Fitzgerald

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary background finds the advanced and colourful origins of latest England meals and cookery. that includes hosts of reports and recipes derived from generations of recent Englanders of various backgrounds, America's Founding Food chronicles the region's delicacies, from the English settlers' first come across with Indian corn within the early 17th century to the nostalgic advertising of recent England dishes within the first half the 20 th century.

Focusing at the conventional meals of the region--including beans, pumpkins, seafood, meats, baked items, and drinks corresponding to cider and rum--the authors convey how New Englanders procured, preserved, and ready their maintaining dishes. putting the hot England culinary event within the broader context of British and American historical past and tradition, Stavely and Fitzgerald reveal the significance of latest England's meals to the formation of yankee id, whereas dispelling the various myths coming up from patriotic sentiment.

At as soon as a pointy overview and a savory recollection, America's Founding Food units out the wealthy tale of the yankee dinner desk and offers a brand new solution to delight in American history.

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