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America's Founding Food: The Story of New England Cooking
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America's Founding Food: The Story of New England Cooking

4.0 of 5 stars 4.00  ·  rating details  ·  2 ratings  ·  1 review
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. 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 En ...more
ebook, 408 pages
Published March 8th 2006 by University of North Carolina Press (first published 2004)
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Zack
Nov 18, 2012 Zack rated it 5 of 5 stars
Recommends it for: Jonathan Leiss
Shelves: read-in-2012
Synopsis: Explores the history of New England food and the people that prepared and ate it, from the Pilgrims onward.

Thoughts: This book was entirely fascinating. Yes, there's a whole sub-chapter about why Jonnycakes are spelt without the "h" in Rhode Island. Yes, there's a detailed timeline of baked bean cookery that tracks when molasses became the requisite sweetener. Yes, there is an exploration into the earliest form of the clambake. Yes, you'll learn more about succotash than you ever thoug
...more
Ryan McDonough
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Apr 19, 2014
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