One of us was raised in New England, but as an Irish Catholic apart from the Yankee culture that still dominated the region during her childhood in the 1950s.
But aspects of our personal histories have also been involved. It represents the convergence of our interests in both culinary and New England history. We have spent a number of years (we shudder to recall how many!) thinking about the taste of New England’s past. The Wheaten Loaf and the Family Circle 238 The proper mode of setting a dinner-table 143 Title page from Miss Beecher’s Domestic Receipt Book, 1846 141
Title page from American Frugal Housewife, 1833 135 Title page from American Cookery, 1796 16Įastern woodland Indians cooking succotash 40īean and pudding dish, nineteenth century 63 The Cake Came Out Victorious: Gingerbread, Election Cake, and Doughnutsĭelicious Draught: Cider, Rum, Tea, and Coffee Of a Fruity Flavor: Apples, Preserves, and Pies FitzgeraldĪ Knowen and Staple Commoditie: Fish and ShellfishĮvery Thing Is Moving and Changing: Cookbooks and Commerceįresh and Sweet Pasture: Fowl, Game, and Meat Cookery, American-New England style-History. Includes bibliographical references and index.ġ. Library of Congress Cataloging-in-Publication DataĪmerica’s founding food: the story of New EnglandĬooking / Keith Stavely and Kathleen Fitzgerald. The paper in this book meets the guidelines for permanence and durability of the Committee on Production Guidelines for Book Longevity of the Council on Library Resources. Manufactured in the United States of America
Set in Adobe Caslon and Emigre Mrs Eaves types 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.Īt 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.Īmerica’s Founding Food America’s Founding Food 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.įocusing 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. 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.
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