Roger and Linda Welsch matched references from Willa Cather's writing with recipes they collected from Cather family recipe files, from other period cookbooks, and from old-time ethnic cooks still living in the Bohemian tradition. Cather's Kitchens comes as close as possible to the precise recipes Cather had in mind and memory as she wrote.
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Book Description
Editorial Reviews
From Publishers Weekly
This rambling paean to Willa Cather and the plain food of the Nebraska frontier gathers excerpts from Cather's novels, and recipes from regional archives and cookbooks found in the Cather family kitchen library. The loosely organized "receipts" include biscuits, apple and potato dumplings, watermelon-rind preserves, corn soup, lemon pie, molasses beer, as well as a technique for curing 100 pounds of ham. The husband-and-wife authors (he is an associate professor of English and anthropology at the University of Nebraska-Lincoln; she is a freelance writer) acknowledge that many of the recipesregarding preparation and derivationare incomplete or confusing ("The only guarantee . . . is the assurance of our best wishes. Consider them to be . . . mysteries rather than maps"). Neither, unfortunately, do the Welsches demonstrate the simplicity of expression that they so admire in Cather's writing. Readers are likely to be left with their curiosity and appetites unsatisfied.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
Review
"In this delightfully unusual book, the authors pinpoint where and how Cather used food preparation and eating to convey the texture of life on the Great Plains... A treat for literature lovers-and for cooks."-Booklist. "As a cookbook, Cather's Kitchens is unexpectedly delightful. As a commentary on Cather's work, the Welsches could not have selected a more appropriate subject, as domestic art for Cather was art of the highest order."-Great Plains Quarterly. "Food was not only an important motif in Cather's fiction, it was important in her life as well... [Cather's Kitchens] is redolent of Antonia's kolaches, of doughnuts and hickory nut cake, mile-high lemon pie, dark brown breads, roasting meats and homemade wine."-Associated Press.
--This text refers to the
Paperback
edition.
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This review is from: Cather's Kitchens: Foodways in Literature and Life (Paperback)
A better motive for literary criticism than to increase the appreciation of one part of the good, the part you can eat and drink, would be hard to imagine. And yet in Cather, good things to eat and drink, especially coffee, are subordinate to good conversation and friendship. Subordinate but conducive.
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