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America's founding food : the story of New England cooking /
From baked beans to apple cider, from clam chowder to pumpkin pie, this culinary history reveals the origins of New England foods and cookery. It chronicles the region's cuisine from the English settlers' first encounter with Indian corn in the 17th century to the nostalgic marketing of Ne...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chapel Hill :
University of North Carolina Press,
©2004.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Stavely, Keith W. F., |d 1942- | |
| 245 | 1 | 0 | |a America's founding food : |b the story of New England cooking / |c Keith Stavely & Kathleen Fitzgerald. |
| 260 | |a Chapel Hill : |b University of North Carolina Press, |c ©2004. | ||
| 300 | |a 1 online resource (x, 395 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 363-377) and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Preface; Introduction; ONE: This Beautifull Noble Eare: Corn; TWO: Baked and in a Pie: Beans and Pumpkins; THREE: A Knowen and Staple Commoditie: Fish and Shellfish; FOUR: Every Thing Is Moving and Changing: Cookbooks and Commerce; FIVE: Fresh and Sweet Pasture: Fowl, Game, and Meat; SIX: Of a Fruity Flavor: Apples, Preserves, and Pies; SEVEN: The Cake Came Out Victorious: Gingerbread, Election Cake, and Doughnuts; EIGHT: Delicious Draught: Cider, Rum, Tea, and Coffee; Conclusion; Notes; Bibliography; Index. | |
| 520 | |a From baked beans to apple cider, from clam chowder to pumpkin pie, this culinary history reveals the origins of New England foods and cookery. It chronicles the region's cuisine from the English settlers' first encounter with Indian corn in the 17th century to the nostalgic marketing of New England dishes in the first half of the 20th century. | ||
| 546 | |a English. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Cooking, American |x New England style |x History. | |
| 650 | 6 | |a Cuisine de la Nouvelle-Angleterre |x Histoire. | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x American. |2 bisacsh | |
| 650 | 7 | |a Cooking, American |x New England style |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 700 | 1 | |a Fitzgerald, Kathleen, |d 1952- | |
| 776 | 0 | 8 | |i Print version: |a Stavely, Keith W.F., 1942- |t America's founding food. |d Chapel Hill : University of North Carolina Press, ©2004 |z 0807828947 |w (DLC) 2004007412 |w (OCoLC)54913729 |
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