![]() At 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. 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. Focusing 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. Their previous book, Americas Founding Food: The Story of New England Cooking. ![]() 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. Keith Stavely served as director of the Fall River Public Library. 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. All Editions of America's Founding Food: The Story of New England Cooking 2015, Trade paperback ISBN-13: 9781469627144 2004, Hardcover ISBN-13: 9780807828946 Books by Keith Stavely Northern Hospitality: Cooking by the Book in New England Starting at 2.02 United Tastes: The Making of the First American Cookbook Starting at 15. ![]()
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