Gold Rush Grub: From Turpentine Stew to Hoochinoo

Overview

Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike.

The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ...

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Overview

Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike.

The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup.

Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story.

"There's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook." The Midwest Book Review

"[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike."
Northwest Palate

Chandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure.
Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries

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Product Details

  • ISBN-13: 9781889963716
  • Publisher: University of Alaska Press
  • Publication date: 4/28/2005
  • Pages: 288
  • Product dimensions: 8.00 (w) x 10.00 (h) x 1.00 (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.

 

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Table of Contents

Acknowledgments Introduction

1    Gold in California
2    Gold in the Klondike
3    Gold in Alaska
4    Muskrat Mulligan - Roadhouses, Hotels, and Restaurants
5    Grubstake and Outfit
6    All Spit and Scant Polish - Gold Rush Housekeeping
7    "Condemned Milk" and "Putrid Pullets" - Gold Rush Storage
8    The Sourdough Pot
9    "Sinkers" and "Strawberries"
10  Country Mouse, City Mouse -- Fannie and the Judge
11  Frontier Food Fraud
12  Tame Vegetables - Gold Rush Agriculture
13  Holidays, Entertainments, and Merrymaking
14  "The Juice of the Snake" - Gold Rush Beverages

Time Line - Events and Culinary Inventions Selected Bibliography Index Recipe Index

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