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Keith W. F. Stavely

America's Founding Food: The Story of New England Cooking Hardcover – November 1, 2004

by Keith Stavely (Author), Kathleen Fitzgerald (Author)

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From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century.

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.

Print length

408 pages
Language

English
Publisher

The University of North Carolina Press
Publication date

November 1, 2004
Dimensions

6.5 x 1.5 x 9.75 inches
ISBN-10

1590597001
ISBN-13

978-0807828946
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Editorial Reviews

Review

[A] classic tome." --Choice

Review

Much that has been written about New England culinary history has been largely based on culinary fakelore invented in modern times. Stavely and Fitzgerald pull together a vast array of research that corrects many of these misconceptions and offers the best evidence of what and how early New Englanders ate and how this changed over three hundred years. America's Founding Food will become a standard work in culinary history.--Andrew F. Smith, author of Peanuts: The Illustrious History of the Goober Pea

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Product details

ASIN ‏ : ‎ 0807828947
Publisher ‏ : ‎ The University of North Carolina Press; 1st edition (November 1, 2004)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 408 pages
ISBN-10 ‏ : ‎ 1590597001
ISBN-13 ‏ : ‎ 978-0807828946
Item Weight ‏ : ‎ 1.6 pounds
Dimensions ‏ : ‎ 6.5 x 1.5 x 9.75 inches

Best Sellers Rank: #1,621,491 in Books (See Top 100 in Books)
- #425 in New England Cooking, Food & Wine
- #910 in Turkey History (Books)
- #2,450 in Gastronomy History (Books)

Customer Reviews:
16 ratings

Customer reviews

5 star		41%
4 star		19%
3 star		16%
2 star		14%
1 star		11%

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Cynthia C.C.

Excellent History of New England Cooking!

Reviewed in the United States on August 7, 2015

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Loved this book! I went searching for a book about the history of New England cooking, not actually expecting to find exactly what I wanted, when lo and behold I found this book. Perfect! It is a scholarly/well-researched history that is also a fun, easy read. I found particularly interesting the evolution of some New England foods, such as ryeaninjun bread, which gradually transformed into what we know as Boston brown bread. If you are interested in traditional New England cookery, this is one stop shopping. You need look no further. Read this book!! ;-)

(As a point of clarification, this is not a recipe book. It is a history book.)

I had only two slight problems with the book, which obviously didn't cause me to lower the rating from 5 stars:

1) The exact time period being discussed is sometimes unclear. For instance, quite often the authors might be talking about either 1673 or 1845, for example, but the reader has no way of knowing which. Since I am particularly interested in the progression/evolution of New England cooking, the non-specificity was a little frustrating.

2) The authors are a little too concerned with political correctness. Good Native Americans. Bad settlers. They interject this political correctness with a heavy hand in places where there was simply no need to do so, adding periodic jarring notes to an otherwise elegantly written story. (To be clear, some of the discussion is relevant, but much of it isn't.) From an historian standpoint, this idea of the noble, pure savage that the authors propagate is now considered to be quite paternalistic, and thus condescending. (But, again, I still rate the book at 5 stars.)

2 people found this helpful

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Delia W.

Lovely book

Reviewed in the United States on August 30, 2013

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Gave this as a 60th birthday present to a friend who lives in New England and is a foodie and a cook. Really terrific book. Highly recommend.

One person found this helpful

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Denise J. Dube

Great help with food research

Reviewed in the United States on November 7, 2016

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Informative and instructive. Great help with food research.

One person found this helpful

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karina

This reads like a bored history teacher giveing lessons to highschool students ...

Reviewed in the United States on May 27, 2017

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Giving it two stars first I thought it would have research and original recipes. or at least basic cooking knowledge. This reads like a bored history teacher giveing lessons to highschool students in june. lots of history no meat and potatoes to immerse yourself into there life's or culinary world.

One person found this helpful

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Terry S.

Cuisine and History

Reviewed in the United States on May 20, 2006

Although we know that armies march on their bellies and that the search for food has played a crucial role in building societies, the writing of history has often neglected this important subject. Only recently has food history taken its place alongside more conventional approaches to history-writing. This book is a fine example of the new interest in food history.

What impressed me as I read it was how little I had known before, and how much I was learning about what New Englanders ate throughout the region's history. We've all heard about Boston baked beans and Indian pudding, but I didn't know about the gingerbread that colonial militamen nibbled on muster days. Nor did I know that bear was considered even better eating than venison by the Massachusetts Bay colonists. One nineteenth-century writer asserted that cod fish was to New England what roast beef was to England. What struck me most, however, was how the authors discuss the colonial revival of the late nineteenth and early twentieth centuries and how that period shaped our ideas of "historic" New England. What we think of as New England's historic foods--the "first" Thanksgiving meal, those Boston baked beans--were partly based in fact but were mostly the invention of the colonial revivial.

The ways that people use their traditional foods to represent their culture are described in fascinating detail in America's Founding Food. There's a wealth of detail here, but also a great story about what food meant, from the settlement of New England to the revival of the region as a destination for those interested in America's roots. This is a substantial, thoughtful book.

5 people found this helpful

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C. Brown

The Meaning of the Menu

Reviewed in the United States on May 18, 2006

Americans still think particular New England foods and menus, like Thanksgiving dinner, Boston Baked Beans, and boiled Maine lobster, are important parts of our American identity. This highly informative book tells us why these and other New England dishes were important to many generations of Americans, and continue to be part of our American heritage.

With wit and erudition, the authors separate fact from fiction through careful analysis of some hoary traditions. Along the way, they left me chuckling over such food-lore gems as the Adams-Jefferson dispute on when to serve pudding and the controversy concerning the "authentic" way to make Rhode Island Jonny cakes, with one side declaring that the other's was "hick feed."

There's something here for just about everyone interested in American history or the history of food. From a discussion of the economic motivation for setting up those quaint New England fishing villages to the environmental implications of animal husbandry (which the English colonists introduced into New England), we learn to think somewhat differently about New England's past. Along the way, we get a glimpse of American home life as it was lived, particularly in the 18th and 19th centuries, in New England--the houswife who worries that she's too late bottling her plums and the little boy whose mother's "fire-cake" is such a treat. This book makes you feel like you are in those kithcens. Boiling a hundred oysters to make Oyster Ketchup, helping to butcher a 280-pound hog, these New England cooks were really something!

While it is a history and not a cookbook, this book gives both cooks and history buffs the solid information we need to separate the wheat from the chaff in terms of New England food lore. It offers a chance to see what New Englanders ate, and why, and most tellingly, what they thought about their food.

12 people found this helpful

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Top reviews from other countries

Travers

Not sure bout this book

Reviewed in the United Kingdom on December 15, 2011

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I give the book 4 stars because of the amount of research which obviously went into it, loaded with facts and figures but it lost me after a while. I had imagined a few (or more) clear recipes, they are there in the text but it does take a bit of digging. I love reading cooking/foodie books and also history books but somehow this just didn't catch my imagination the way i thought it would. I liked the book but I don't put it in amongst my favourite reads. Maybe it appeals more to the American taste rather than a european audience.

Petra

More history than cooking

Reviewed in Germany on February 13, 2012

Verified Purchase

When reading the synopsis to the book the text raised more hopes that the book held, however, the title and subtitle really describes the true content of the book.

Someone who is also looking for interesting and original receipes from New England paired with interesting stories about the history of New England and the settlements in the New World, will be disappointed. The book is mostly a description of history and crops found in the New World, but it is not a book to take to read at the beach. The description of food and dishes do not really allow cooking from the book as normal for a receipe book.

The book is great for all who are interested in the development of food and the use of various crops and ingredients. Someone who is looking for a nice souvenir to remember a trip to the New England states usuable for creating original dishes from the region should best look for a real cook book.

One person found this helpful

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America's Founding Food: The Story of New England Cooking Hardcover – November 1, 2004

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