America's Founding Food: The Story of New England Cooking

America%27s Founding Food: The Story of New England Cooking
The University of North Carolina Press | 2004 | ISBN: 0807828947 | Pages: 456 | PDF | 19 MB
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald%27s 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%27s Founding Food chronicles the region%27s cuisine, from the English settlers%27 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.