| Edition |
First edition. |
| Description |
xxxiii, 238 pages : illustrations ; 23 x 27 cm |
| Bibliography |
Includes bibliographical references (pages 231-235). |
| Summary |
Photographs, anecdotes, and journal excerpts highlight a study of the frontier origins of American cookery, revealing the realities of pioneer life and the evolution of a Western style of cuisine. |
| Contents |
Round the horn -- H.C. Bailey -- Trappers, traders, explorers, travellers -- Osborne Russell -- Captain Frederick Marryat -- Joseph Spaulding -- Isabella Bird -- Isaac Van Dorsey Mossman -- Military cuisine -- Martha Summerhays -- Overlanders -- Minnie Lee Caldwell Miller -- Julia Brier -- Boarding house fare and hotel cooking -- Mary Ballou -- Luzena Stanley Wilson -- Hermann J. Sharmann -- Jodeph J. McCloskey -- Carlisle S. Abbott -- Michael MacGowan -- Mary McNair Matthews -- Chuck wagon cooking -- Ranch Fare -- Oliver Nelson -- William French -- Homestead and farm fare -- Miriam Colt -- On the frontier -- Millie Dorsey Sanford -- Elinore Pruitt Stewart -- On the farm -- Elizabeth Koren -- Emily Hawley Gillespie -- Hazel Webb Dalziel -- Nancy Jane Fenn McPherson -- Life in town -- Revival foods and mission fare -- H.C. Bailey -- Kenneth Penton Belknap -- Hannah Crosby -- Mission Conception -- Sister Blandina Segale -- Father Paul Le Jeune -- Ethnic influences on western cooking -- Native Americans -- John Rope -- Spanish Americans -- Jose Ramon Pico -- Arcadia Bandini Brennan -- Chinese and Japanese -- Yoshisada Kawai -- African Americans. |
| Subject |
Cooking -- Great Plains -- History.
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Cookbooks -- Great Plains -- History.
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Women pioneers -- Great Plains -- History.
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Frontier and pioneer life -- Great Plains.
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| ISBN |
0679744843 alkaline paper $25.00 |
|
9780679744849 alkaline paper |
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