(Ad*).
An exploration of English-style and locally-adapted American foodways during the 1700's. Published 2012. 18 recipes, 80 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 1-929384-13-0. ISBN-13: 978-1-929384-13-6.
(Ad*).By the 1700's, American colonists were enjoying ample and diverse foods. Using numerous primary sources, author Patricia B. Mitchell explores that abundance, as it was observed and experienced in the fields, forests, gardens, markets, taverns, and homes. Illustrative recipe notes from the period include “To choose a Hare,” “To roast Lobsters,” and “To make Shrewsbury Cakes.” Commemorative recipes include “Providence Brown Bread,” “Trifle (or Tipsy Pudding),” and “Marlborough Pie.” An enjoyable and educational “read.”
Note: Some portions of At the Table in Colonial America: 1700-1776 are revised and expanded from previously-published passages in Patricia Mitchell's Girth of the Nation (1994, and reprinted as At the Table in Colonial America) and Pilgrims, Puritans, and Cavaliers: From Hunger to Feasting (1999, and reprinted as Colonial Foodways).
(View readers' comments.)
See also our:
If you are a licensed reseller of merchandise and wish to purchase our books in quantity, please telephone us at 800-967-2867 or email Answers@FoodHistory.com to request our wholesale list. We have supplied our books to museums, historic sites, specialty stores, and state and national parks since 1986.
*As an Amazon Associate, we earn from qualifying purchases.
Copyright © 2012–2024 Patricia B. Mitchell.