Feast and Fasting With Lewis & Clark

by Leandra Zim Holland

What did the Lewis and Clark Expedition live on? Fresh bison on the High Plains, dried salmon in Columbia River country, dog and horse when necessary, vegetables offered by Indian hosts, portable soup, and salt pork carried from Philadelphia. Leandra Holland’s narrative about what the expedition members ate on their journey makes this book a rich treat as well as a solid reference for historians, researchers, and re-enactors. Extensive illustrations and a sprinkling of authentic recipes help to trace the expedition’s daily life, their food preparation, and their preservation and storage methods. A detailed index, separate recipe and menu index, and item-by-item appendices of food groups further assist food lovers and Lewis and Clark buffs.

Genres: Food and Drink

288 pages, Paperback

First published December 1, 2003

Reviews

[Joan · Rating 5 out of 5]

I was absolutely enthralled by this incredible account of the Lewis and Clark expedition focusing on how they managed to provide, or often were unable to provide, sufficient nourishment for the troops on their long, and arduous exploration of the continent subsequent to the Louisiana Purchase.