Bøker av Keith Stavely

From baked beans to apple cider, from clam chowder to pumpkin pie, this culinary history reveals the origins of New England foods and cookery. It chronicles the region's cuisine from the English settlers' first encounter with Indian corn in the 17th century to the nostalgic marketing of New England dishes in the first half of the 20th century.

The Library of Congress has designated American Cookery (1796) by Amelia Simmons one of the eighty-eight "Books That Shaped America." Keith Stavely and Kathleen Fitzgerald's United Tastes provides a detailed examination of the social circumstances and culinary tradition that produced this American classic.

Going beyond reprints of single cookbooks and bland adaptations of historic recipes, this richly contextualized critical anthology puts the New England cooking tradition on display in all its unexpected and delicious complexity. This book will equip readers with all the tools they need for both historical understanding and kitchen adventure.