408 pp., 6.125 x 9.25, 22 illus. , notes, bibl., index
Hardcover ISBN: 978-0-8078-2894-6
Published: November 2004
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Awards & distinctions
A 2005 Best of the Best from University Presses selection by a panel of public and academic librarians for the Association of American University Presses
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.
At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
About the Authors
Keith Stavely and Kathleen Fitzgerald--New Englanders, librarians, independent scholars, and husband and wife--live in Jamestown, Rhode Island. Stavely is director of Fall River (Mass.) Public Library and has written several books on Puritanism in both old and New England. Fitzgerald is a librarian at Newport (R.I.) Public Library.
For more information about Keith Stavely, visit the Author Page.
Fitzgerald is a librarian at Newport (R.I.) Public Library.
For more information about Kathleen Fitzgerald, visit the Author Page.