"synopsis" may belong to another edition of this title. 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.Īt 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. Wethersfield Historical Society welcomes culinary experts Keith Stavely and Kathleen Fitzgerald to the Keeney Memorial Cultural Center’s ballroom (200 Main Street, Wethersfield) to present Founding Food, the last installment of the 19th Century Wethersfield Cultural Series. Americas Founding Food: The Story of New England Cooking Americas Founding Food: The Story of New England Cooking (pp. 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.įocusing 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. Tuesday, April 25 at 7:00 pm Founding Food. Over 3, 000, 000 happy customers.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. Northern Hospitality : Cooking by the Book in New England by Stavely, Keith, Fitzgerald, Kathleen and a great selection of related books, art and collectibles available now at . Mc Williamss A Revolution in Eating: How the Quest for Food Shaped America (2005), reviewed in EAL 41.3, reshaped the way we think about the rela tionship between food, politics, and national identity in the early republic. All orders placed with expedited shipping will be cancelled. Keith Stavely and Kathleen Fitzgerald, authors of Americas Founding Food: The Story of New England Cooking: With pugnacious wit, Meg Muckenhoupt offers a. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the. Stavely, 2004, University of North Carolina Press edition, in English America's founding food (2004 edition) Open Library It looks like you're offline. 2015, University of North Carolina PressĬhoose your shipping method in Checkout. America's Founding Food: The Story of New England Cooking.
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