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Wagon Wheel Kitchens: Food on the Oregon Trail
Pioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers' diaries, letters, newspaper advertisements, and nineteenth-century cookbooks, Williams re-creates the highs and lows of cooking and eating on the Oregon Trail. She investigates the mundane--biscuits and bacon, mush and coff ...more
Paperback, 248 pages
Published August 27th 1993 by University Press of Kansas
(first published August 1993)
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Mar 16, 2009 Ginny Messina rated it really liked it · review of another edition
I love reading almost anything about journeys along the Oregon and Santa Fe Trails, and spied this book at the Whitman Mission Historical Site near Walla Walla last year. It is absolutely fascinating! The author researched not only travelers’ diaries, but also newspaper and magazine food ads, books on cooking and food manufacture, and patents for early convenience foods. She uncovered a wealth of information. There are nice photos of the insides of covered wagons (so cozy--in a cluttered kind of ...more