A summary of native North American foods, and a few of the first culinary "imports," from the 1600's and 1700's. Native Americans of the eastern seaboard are the primary focus, although an overview of diet and some customs of other groups is included. 1998 revision of the 1992 first edition. 19 authentic and commemorative recipes; 111 research notes; 11,934 words.
"The Good Land" discusses the eating habits of the Native Americans. When Europeans arrived here, they discovered the indigenous foods of the Indians such as corn, squash, and wild rice. As the settlers learned to utilize the new products, they often substituted a New World food in an Old World recipe. Breads made with cornmeal for all or part of the wheat flour were created, for example.
The author presents actual old recipes, such as “Pompkin Pie” and updated, “commemorative” recipes such as “Mrs. Beaver's Squash Boats,” and “Cranberry Apple Crisp.” The recipes, text, quotations from the time period, and helpful endnotes make this an educational and enjoyable book to read, especially for those interested in researching Native American culture and early Colonial history.
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.
"The Good Land" discusses the eating habits of the Native Americans. When Europeans arrived here, they discovered the indigenous foods of the Indians such as corn, squash, and wild rice. As the settlers learned to utilize the new products, they often substituted a New World food in an Old World recipe. Breads made with cornmeal for all or part of the wheat flour were created, for example.
The author presents actual old recipes, such as “Pompkin Pie” and updated, “commemorative” recipes such as “Mrs. Beaver's Squash Boats,” and “Cranberry Apple Crisp.” The recipes, text, quotations from the time period, and helpful endnotes make this an educational and enjoyable book to read, especially for those interested in researching Native American culture and early Colonial history.
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.
