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Wagon Wheel Kitchens: Food on the Oregon Trail

4.06  ·  Rating Details  ·  17 Ratings  ·  3 Reviews
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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Ginny Messina
Mar 16, 2009 Ginny Messina rated it really liked it  ·  review of another edition
Shelves: food, history
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
Bobby
Oct 23, 2011 Bobby marked it as to-read
Shelves: western
Contains tidbits and recipes of a unique time in history. As with most books in about the trail it still doesn't answer why as much as the what
Jess Trebanna
Apr 14, 2012 Jess Trebanna rated it it was amazing  ·  review of another edition
AMAZING. So chock-full of information, AND and interesting read in addition. I'm a historic reenactor and this has been invaluable.
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