The time period 1780-1850 is often overlooked in social histories, people seemingly preferring to focus on the drama of the American Revolution or the Civil War. However, in "Cooking in Young America," Patricia B. Mitchell presents a concise overview of the culinary habits of citizens of the young United States. Anecdotes and recipes illustrate the beginnings of American-style cooking, simultaneous with the birth of American-style self-government.
As might be expected, Thomas Jefferson's interest in food and wine is discussed. Dolly Madison's exuberant personality and abundant table are also featured, and Rachel Donelson Jackson is described and quoted. Recipes from the time period are given, and also commemorative recipes. Try “Lafayette Ginger Bread,” “Cliveden Waffles,” “Dolley's Ice Cream,” and “Opossum” (!) to get a taste of the past.
36 authentic and commemorative recipes, 102 research notes. 11,063 words. Published 1992.
This book was titled "Cooking in the Young Republic: 1780-1850" through its first thirteen printings.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes from early sources to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
As might be expected, Thomas Jefferson's interest in food and wine is discussed. Dolly Madison's exuberant personality and abundant table are also featured, and Rachel Donelson Jackson is described and quoted. Recipes from the time period are given, and also commemorative recipes. Try “Lafayette Ginger Bread,” “Cliveden Waffles,” “Dolley's Ice Cream,” and “Opossum” (!) to get a taste of the past.
36 authentic and commemorative recipes, 102 research notes. 11,063 words. Published 1992.
This book was titled "Cooking in the Young Republic: 1780-1850" through its first thirteen printings.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes from early sources to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
