Home on the Range: A Culinary History of the American West

Overview

A chronicle of the roots of American frontier cooking- in anecdotes, pioneer writing, and vintage photographs. 145 halftones throughout.

The bestselling author of Women of the West chronicles the frontier roots of American cooking--in anecdotes, pioneer writings, and remarkable vintage photographs. Home on the Range tells in lively text how settlers lived a feast-or-famine existence, managing with extraordinary ingenuity and vigor both to survive and to preserve the ...

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1993-04-06 Paperback New NEW-IT IS BRAND NEW-clean text, tight binding, It is free from any foreign markings.

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Overview

A chronicle of the roots of American frontier cooking- in anecdotes, pioneer writing, and vintage photographs. 145 halftones throughout.

The bestselling author of Women of the West chronicles the frontier roots of American cooking--in anecdotes, pioneer writings, and remarkable vintage photographs. Home on the Range tells in lively text how settlers lived a feast-or-famine existence, managing with extraordinary ingenuity and vigor both to survive and to preserve the spirit of hearth and home. 145 halftones.

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Editorial Reviews

Library Journal
This colorful account of cooking on the frontier from 1700 to 1915 describes the foods, preparation techniques, and recipes of pioneers by providing excerpts from their diaries, journals, and letters. Every kind of pioneer seems included: seafarers, trappers, military personnel, cowboys, homesteaders, clerics, various ethnic groups, etc. By profiling selected individuals in each category and weaving together their stories, recipes, and photographs (unseen), the author illustrates how the pioneering process democratized cooking and contributed to the culinary pluralism of the Old West. Documented throughout with primary sources, this well-researched history is amusing as well as educational and should be purchased by both academic and public libraries. Previewed in Prepub Alert, LJ 11/1/92.-- Linda Chopra, Cleveland Heights-University Heights P.L., Ohio
School Library Journal
YA-Not a cookbook, but a collection of stories that will leave readers wondering why everyone in the Old West didn't die from starvation or malnutrition. Dependent upon the weather, which determined available crops and food sources such as deer, wild fowl, and fish, many settlers subsisted on meager rations. All types of people and representative foods are included, from the mountain men to the boarding-house cook, from the chuck wagons on the cattle drives to the settlers and the military. Many original recipes are given, such as ``A Recite for Peach Cordial,'' which calls for two gallons of ``good old whiskey,'' and for cake made from flour and water shortened with coon oil and fried in coon fat, complete with actual spellings and abundant capitalizations. Diary and journal accounts of many cooks, including those at a gold mine, logging camp, farm, and church, are provided, detailing the day-to-day obstacles they encountered preparing meals far removed from regular provisions. Black-and-white photographs poignantly and emphatically illustrate the harshness of their lives and the primitiveness of their facilities. A palatable means of studying the settlement of the West.-Pam Spencer, Thomas Jefferson Sci-Tech, Fairfax County, VA
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Product Details

  • ISBN-13: 9780679744849
  • Publisher: Random House Publishing Group
  • Publication date: 4/6/1993
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 238
  • Product dimensions: 10.52 (w) x 8.97 (h) x 0.66 (d)

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