|Publisher:||Univ of Massachusetts Pr|
|Publish Date:||Feb 2011|
|Number of Pages:||469|
|Shipping Weight (in pounds):||1.45|
|Product in Inches (L x W x H):||6.07 x 1.15 x 8.95|
|List of Illustrations||p. ix|
|Cooks and Cookbooks||p. 5|
|Culinarily Colonized: Cookbooks in Colonial New England||p. 7|
|The Young Republic||p. 34|
|Cuisine and Culture at Midcentury||p. 65|
|The Civil War and After: Community Cookbooks, Colonial Revival, Domestic Science||p. 93|
|Recipes and Commentaries||p. 111|
|Pottages, Chowders, Soups, and Stews||p. 13|
|Fish and Shellfish||p. 141|
|Fowl, Wild and Tame||p. 175|
|Game and Meat||p. 206|
|Pie Crusts||p. 244|
|Pies-Mixed, Meat, Minced||p. 255|
|Pies-Fowl, Fish||p. 282|
|Pies-Vegetable, Fruit, Custard||p. 299|
|Breads and Cakes||p. 348|
|Notes to Part 1||p. 389|
|Sources for Part 2||p. 409|
|Art Credits for Part 2||p. 451|
In this unexpected gem in the ocean of works on food, librarians Stavely and Fitzgerald (America's Founding Food) have crafted a "richly contextualized critical anthology" of New England's food heritage. The first section is a short social history of food in America, which provides helpful context for the historical recipes. The heart of the book is the recipes, from the original cookbooks ranging from the 17th to the early 20th centuries, complete with original wording, spelling, and grammar and "commentaries to aid in historical understanding". Reading the original cook's recipe and the authors' explanation of it adds much to readers' understanding and appreciation of the topic.
The authors also do an excellent job of portraying the depth and variety of New England food history, which is much richer than one would expect. With a few illustrations and a handy index, the work is well documented with end notes and a lengthy bibliography.
Verdict: Well done and highly recommended for foodies and historians.
-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib.
(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
If you think traditional New England cooking is little more than baked beans and clam chowder, think again. In this enticing anthology of almost 400 historic New England recipes from the seventeenth to the early twentieth century, you will be treated to such dishes as wine-soaked bass served with oysters and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond cheesecake infused with rosewater, robust Connecticut brown bread, zesty ginger nuts, and high-peaked White Mountain cake.
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