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Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less See less
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Keith W. F. Stavely
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America's Founding Food: The Story of New England Cooking Hardcover – November 1, 2004

by Keith Stavely (Author), Kathleen Fitzgerald (Author)
4.0 out of 5 stars 20 ratings
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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.
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  1. Print length
    408 pages
  2. Language
    English
  3. Publisher
    The University of North Carolina Press
  4. Publication date
    November 1, 2004
  5. Dimensions
    6.12 x 1 x 9.25 inches
  6. ISBN-10
    0807828947
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4 out of 5 stars
20 global ratings

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Top reviews from the United States

  • Cynthia C.C.
    5.0 out of 5 stars Excellent History of New England Cooking!
    Reviewed in the United States on August 7, 2015
    Format: HardcoverVerified Purchase
    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.)
    5 people found this helpful
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  • Delia W.
    5.0 out of 5 stars Lovely book
    Reviewed in the United States on August 30, 2013
    Format: HardcoverVerified Purchase
    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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  • John Osborne
    3.0 out of 5 stars From TMPress Features
    Reviewed in the United States on February 16, 2005
    Format: Hardcover
    When the small band of separatists from the Church of England whom we call the Pilgrims arrived at Cape Cod in November 1620, they entered an abundant land. `America's Founding Food' explores the history and the recipes that have served as the basis for New England dishes and recipes.
    One person found this helpful
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  • Denise J. Dube
    4.0 out of 5 stars Great help with food research
    Reviewed in the United States on November 7, 2016
    Format: HardcoverVerified Purchase
    Informative and instructive. Great help with food research.
    One person found this helpful
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  • C. Brown
    5.0 out of 5 stars The Meaning of the Menu
    Reviewed in the United States on May 18, 2006
    Format: Hardcover
    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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  • karina
    2.0 out of 5 stars This reads like a bored history teacher giveing lessons to highschool students ...
    Reviewed in the United States on May 27, 2017
    Format: HardcoverVerified Purchase
    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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  • Don Collins
    5.0 out of 5 stars A New Angle on New England History
    Reviewed in the United States on May 27, 2006
    Format: Hardcover
    My New England bookshelf groans under the weight of historical studies focusing on the politics, theology, intellectual life, industry, and notable people of the region. These are all worthy if well-worn subjects. Then there's the New England tourism industry, selling "ye olde" Boston baked beans, clam chowder, and Indian pudding as vaunted, almost sacred, symbols of the region. Here, finally, is a book that explains the connection between the two, taking both the history and the food seriously.

    There are many surprises here, for instance that turkeys were often boiled and garnished with oyster sauce when served for special feasts, and that the first English to settle the region grew corn because their wheat crops mostly failed. This is a careful, food-oriented story, with lots of detail on what people ate, and how it was processed and preserved as well as cooked. It's also interesting to learn what average families wanted to eat when they were dining on their daily pottage.

    The authors use memoirs, letters, and novels as well as cookbooks to uncover what New Englanders thought about the foods they ate. This is a compelling account and a detailed study, with lots of good stories to leaven the Boston Brown Bread. Whether you're interested in the ways gingerbread recipes changed from the court kitchens of the Middle Ages to the farm kitchens of New England, or in the reasons why a wallflower cuisine like New England cooking became enshrined as American food, there's something here for you.
    18 people found this helpful
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Top reviews from other countries

  • Petra
    1.0 out of 5 stars More history than cooking
    Reviewed in Germany on February 13, 2012
    Format: HardcoverVerified 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.
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  • Travers
    4.0 out of 5 stars Not sure bout this book
    Reviewed in the United Kingdom on December 15, 2011
    Format: HardcoverVerified Purchase
    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.
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