The Truth about Baked Beans : An Edible History of New England /

Afficher d'autres versions (1)

Forages through New England's most famous foods for the truth behind the region's culinary mythsMeg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a rec...

Description complète

Détails bibliographiques
Auteur principal: Muckenhoupt, Meg (Auteur, Verfasser.)
Format: Électronique
Langue:Inglés
Publié: New York, NY New York University Press [2020]
Collection:Book collections on Project MUSE.
Sujets:
SCIENCE / General.
Wisconsin.
Turkey.
Terroir.
Salmon.
Refrigeration.
Pumpkins.
Pineapple cheese.
Pies.
Oysters.
Native Americans.
Milk.
Massasoit.
Maple Syrup.
Johnny Appleseed.
Hobbamock.
Herring.
Goat cheese.
Fluff.
Fishing.
Extinction.
Dairy.
Culinary history;Connecticut;Massachusetts;New Hampshire;Rhode Island;Vermont;Immigrants;Industrialized food;Portuguese;Irish;Italian;French Canadian;Lowell Massachusetts;tenements;baked beans;molasses;colonists;sugar;beans;Wampanoag;sugar consumption;triangle trade;Boston Cooking School;Ellen Swallow Richards;Boiled Dinner;Urbanization;Colonial Revival;Immigration;Home economics;Corn;Cornmeal;Flint corn;Baking;Leavening;Cornbread;Agriculture;Potato famine;Lobster.
Cranberries.
Cod.
Clams.
Cheese.
Cheddar.
Canning.
Apples.
Apple cider.
Electronic books.
Accès en ligne:Texto completo

Documents similaires

Documents similaires