×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Gold Rush Grub: From Turpentine Stew to Hoochinoo
     

Gold Rush Grub: From Turpentine Stew to Hoochinoo

by Ann Chandonnet
 

See All Formats & Editions

An expert on the food of past and present Alaska, Chandonnet here traces the history of America's frontier food from 1848 to 1915, focusing on the victuals eaten en route to various gold strikes in places that are now ghost towns; at remote diggings; and in the restaurants, hotels, and homes in boom towns. California and its surrounds, British Columbia, and the Yukon

Overview

An expert on the food of past and present Alaska, Chandonnet here traces the history of America's frontier food from 1848 to 1915, focusing on the victuals eaten en route to various gold strikes in places that are now ghost towns; at remote diggings; and in the restaurants, hotels, and homes in boom towns. California and its surrounds, British Columbia, and the Yukon as well as Alaska contribute. She includes many recipes adapted to ingredients and resources from the frontier, and many photographs. Annotation ©2005 Book News, Inc., Portland, OR

Product Details

ISBN-13:
9781889963952
Publisher:
University of Alaska Press
Publication date:
12/01/2005
Edition description:
1
Pages:
248
Product dimensions:
8.00(w) x 10.00(h) x 0.70(d)

Meet the Author

Ann Chandonnet is the author of the prize-winning Alaska Heritage Seafood Cookbook. She has discussed Northern ingredients and dishes on Good Morning America and in her Frontier Fare column for Alaska magazine. She is the author of the Alaska Food article in the Encyclopedia of American Food and Drink (Oxford University Press), and her food history articles have also appeared in Food History News and Early American Life magazine.

 

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews