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

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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 finds the advanced and colourful origins of recent England meals and cookery. that includes hosts of reports and recipes derived from generations of recent Englanders of numerous 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 latest England dishes within the first 1/2 the 20th century.

Focusing at the conventional meals of the region--including beans, pumpkins, seafood, meats, baked items, and drinks similar to cider and rum--the authors exhibit how New Englanders procured, preserved, and ready their maintaining dishes. putting the recent England culinary adventure within the broader context of British and American background and tradition, Stavely and Fitzgerald display the significance of latest England's meals to the formation of yankee identification, whereas dispelling a number of the myths bobbing up from patriotic sentiment.

At as soon as a pointy review and a savory recollection, America's Founding Food units out the wealthy tale of the yank dinner desk and gives a brand new approach to enjoy American history.

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