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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 historical past unearths the complicated and colourful origins of recent England meals and cookery. that includes hosts of news 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 stumble upon with Indian corn within the early 17th century to the nostalgic advertising and marketing 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 comparable 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 background and tradition, Stavely and Fitzgerald reveal the significance of recent England's meals to the formation of yankee id, whereas dispelling a few of the myths coming up from patriotic sentiment.

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

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