Gold Rush Grub: From Turpentine Stew to Hoochinoo

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 phot...