Influences of early French settlers on American cooking. Brief review of French cuisine in the 1500's and 1600's, and numerous accounts of adaptations to the New World. Author Patricia B. Mitchell utilizes primary source materials to explain the dietary habits and cooking techniques of Gallic immigrants. Generous endnotes detail sources of information for scholars, and actual old recipes and modernized recipes illustrate principles discussed in the text. Quotations from the time period help the reader feel connected to these early colonists. Huguenots, Cajuns, Creoles, French Canadians, and others with French ancestry, plus all who appreciate food of merit will want to try such dishes as “Pain Perdu,” “Chicken-Andouille Gumbo,” and “French Biscuits.” 21 authentic and commemorative recipes; 117 research notes; 12,050 words.
"French Cooking in Early America" is also available in French translation as "La Cuisine Française des Premières Années de l'Amérique du Nord".
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.
"French Cooking in Early America" is also available in French translation as "La Cuisine Française des Premières Années de l'Amérique du Nord".
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.
