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...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Chapel Hill :
University of North Carolina Press,
©2004.
|
| Subjects: | |
| Online Access: | Volltext |
| Summary: | 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. |
| Physical Description: | 1 online resource (x, 395 pages) : illustrations |
| Bibliography: | Includes bibliographical references (pages 363-377) and index. |
| ISBN: | 0807876720 9780807876725 |
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| 100 | 1 | |a Stavely, Keith W. F., |d 1942- |1 https://id.oclc.org/worldcat/entity/E39PBJxxhp3FXJc7wrcBpHH9jC | |
| 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. | ||
| 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- |1 https://id.oclc.org/worldcat/entity/E39PCjM7jG8yqTM6tkWrPGRrpX |0 http://id.loc.gov/authorities/names/n2004003034 | |
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| 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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Record in the Search Index
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|---|---|
| _version_ | 1816881634751807488 |
| adam_text | |
| any_adam_object | |
| author | Stavely, Keith W. F., 1942- |
| author2 | Fitzgerald, Kathleen, 1952- |
| author2_role | |
| author2_variant | k f kf |
| author_GND | http://id.loc.gov/authorities/names/n2004003034 |
| author_facet | Stavely, Keith W. F., 1942- Fitzgerald, Kathleen, 1952- |
| author_role | |
| author_sort | Stavely, Keith W. F., 1942- |
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| contents | 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. |
| ctrlnum | (OCoLC)65181292 |
| dewey-full | 641.5974 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5974 |
| dewey-search | 641.5974 |
| dewey-sort | 3641.5974 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | History fast |
| genre_facet | History |
| id | ZDB-4-EBA-ocm65181292 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:15:50Z |
| institution | BVB |
| isbn | 0807876720 9780807876725 |
| language | English |
| oclc_num | 65181292 |
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| physical | 1 online resource (x, 395 pages) : illustrations |
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| publishDate | 2004 |
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| publisher | University of North Carolina Press, |
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| spelling | Stavely, Keith W. F., 1942- https://id.oclc.org/worldcat/entity/E39PBJxxhp3FXJc7wrcBpHH9jC America's founding food : the story of New England cooking / Keith Stavely & Kathleen Fitzgerald. Chapel Hill : University of North Carolina Press, ©2004. 1 online resource (x, 395 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references (pages 363-377) and index. Print version record. 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. 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. English. Cooking, American New England style History. Cuisine de la Nouvelle-Angleterre Histoire. COOKING Regional & Ethnic American. bisacsh Cooking, American New England style fast History fast Fitzgerald, Kathleen, 1952- https://id.oclc.org/worldcat/entity/E39PCjM7jG8yqTM6tkWrPGRrpX http://id.loc.gov/authorities/names/n2004003034 has work: America's founding food (Text) https://id.oclc.org/worldcat/entity/E39PCGFhXFbWx3vgCVTbR86HqP https://id.oclc.org/worldcat/ontology/hasWork Print version: Stavely, Keith W.F., 1942- America's founding food. Chapel Hill : University of North Carolina Press, ©2004 0807828947 (DLC) 2004007412 (OCoLC)54913729 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=151762 Volltext |
| spellingShingle | Stavely, Keith W. F., 1942- America's founding food : the story of New England cooking / 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. Cooking, American New England style History. Cuisine de la Nouvelle-Angleterre Histoire. COOKING Regional & Ethnic American. bisacsh Cooking, American New England style fast |
| title | America's founding food : the story of New England cooking / |
| title_auth | America's founding food : the story of New England cooking / |
| title_exact_search | America's founding food : the story of New England cooking / |
| title_full | America's founding food : the story of New England cooking / Keith Stavely & Kathleen Fitzgerald. |
| title_fullStr | America's founding food : the story of New England cooking / Keith Stavely & Kathleen Fitzgerald. |
| title_full_unstemmed | America's founding food : the story of New England cooking / Keith Stavely & Kathleen Fitzgerald. |
| title_short | America's founding food : |
| title_sort | america s founding food the story of new england cooking |
| title_sub | the story of New England cooking / |
| topic | Cooking, American New England style History. Cuisine de la Nouvelle-Angleterre Histoire. COOKING Regional & Ethnic American. bisacsh Cooking, American New England style fast |
| topic_facet | Cooking, American New England style History. Cuisine de la Nouvelle-Angleterre Histoire. COOKING Regional & Ethnic American. Cooking, American New England style History |
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