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Home on the range : a culinary history of the American West

Author: Cathy Luchetti
Publisher: New York : Villard Books, 1993.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
This colorful account of cooking on the frontier from 1700 to 1915 describes the foods, preparation techniques, and recipes of pioneers by providing excerpts from their diaries, journals, and letters. Every kind of pioneer seems included: seafarers, trappers, military personnel, cowboys, homesteaders, clerics, mountain men, boarding-house cooks, chuck wagons on the cattle drives, various ethnic groups, etc. By  Read more...
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Genre/Form: Cookbooks
History
Printed books
Additional Physical Format: Online version:
Luchetti, Cathy, 1945-
Home on the range.
New York : Villard Books, 1993
(OCoLC)891955208
Document Type: Book
All Authors / Contributors: Cathy Luchetti
ISBN: 0679744843 9780679744849
OCLC Number: 26399037
Description: xxxiii, 238 pages : illustrations ; 23 x 27 cm
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.
Responsibility: Cathy Luchetti.
More information:

Abstract:

This colorful account of cooking on the frontier from 1700 to 1915 describes the foods, preparation techniques, and recipes of pioneers by providing excerpts from their diaries, journals, and letters. Every kind of pioneer seems included: seafarers, trappers, military personnel, cowboys, homesteaders, clerics, mountain men, boarding-house cooks, chuck wagons on the cattle drives, various ethnic groups, etc. By profiling selected individuals in each category and weaving together their stories, recipes, and photographs (unseen), the author illustrates how the pioneering process democratized cooking and contributed to the culinary pluralism of the Old West. Dependent upon the weather, which determined available crops and food sources such as deer, wild fowl, and fish, many settlers subsisted on meager rations. Many original recipes are given, such as "A Recite for Peach Cordial," which calls for two gallons of "good old whiskey," and for cake made from flour and water shortened with coon oil and fried in coon fat, complete with actual spellings and abundant capitalizations. Documented throughout with primary sources, this well-researched history is amusing as well as educational. Black-and-white photographs poignantly and emphatically illustrate the harshness of their lives and the primitiveness of their facilities.

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