عنوان
پدید آورنده
موضوع
رده
TX715.2.N48 S743 2004
TX715
.
2
.
N48
S743
2004
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0807828947
(Number (ISBN
9780807828946
NATIONAL BIBLIOGRAPHY NUMBER
Number
b708433
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
America's founding food :
General Material Designation
[Book]
Other Title Information
the story of New England cooking /
First Statement of Responsibility
Keith Stavely & Kathleen Fitzgerald.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Chapel Hill :
Name of Publisher, Distributor, etc.
University of North Carolina Press,
Date of Publication, Distribution, etc.
©2004.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
x, 395 pages :
Other Physical Details
illustrations ;
Dimensions
25 cm
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references (pages 363-377) and index.
CONTENTS NOTE
Text of Note
This beautiful noble eare : corn -- Baked and in a pie : beans and pumpkins -- A knowen and staple commoditie : fish and shellfish -- Every thing is moving and changing : cookbooks and commerce -- Fresh and sweet pasture : fowl, game, and meat -- Of a fruity flavor : apples, preserves, and pies -- The cake came out victorious : gingerbread, election cake, and doughnuts -- Delicious draught : cider, rum, tea, and coffee.
0
SUMMARY OR ABSTRACT
Text of Note
"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."
Text of Note
"Focusing 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. 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."--Jacket.
TOPICAL NAME USED AS SUBJECT
Cooking, American-- New England style-- History.
Diet-- history.
Nutritional Physiological Phenomena-- history.
Cooking, American-- New England style.
Ernährungsgewohnheit.
Gastronomie.
Kochen.
Voedingsgewoonten.
GEOGRAPHICAL NAME USED AS SUBJECT
Neuengland.
7
DEWEY DECIMAL CLASSIFICATION
Number
641
.
5974
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX715
.
2
.
N48
Book number
S743
2004
OTHER CLASS NUMBERS
Class number
71
.
57
Class number
LC
17610
System Code
bcl
System Code
rvk
PERSONAL NAME - PRIMARY RESPONSIBILITY
Stavely, Keith W. F.,1942-
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Fitzgerald, Kathleen,1952-
ORIGINATING SOURCE
Date of Transaction
20201207232415.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
