Author: Congregational Church (Mansfield, Ohio)Publisher:
ISBN:
Category : Mansfield (Ohio)
Languages : en
Pages : 270
Book Description
Memorial Manual of the Congregational Church, Mansfield, Ohio
Author: Congregational Church (Mansfield, Ohio)Publisher:
ISBN:
Category : Mansfield (Ohio)
Languages : en
Pages : 270
Book Description
The Quarterly Publication of the Historical and Philosophical Society of Ohio
Author: Historical and Philosophical Society of OhioPublisher:
ISBN:
Category : Ohio
Languages : en
Pages : 438
Book Description
Papers
Author: Ohio Church History SocietyPublisher:
ISBN:
Category :
Languages : en
Pages : 516
Book Description
Papers of the Ohio Church History Society
Author: Ohio Church History SocietyPublisher:
ISBN:
Category : Ohio
Languages : en
Pages : 962
Book Description
Quarterly Publication
Author: Cincinnati Historical SocietyPublisher:
ISBN:
Category :
Languages : en
Pages : 624
Book Description
Includes the society's Annual report.
The Truth about Baked Beans
Author: Meg MuckenhouptPublisher: Washington Mews Books/NYU Press
ISBN: 1479882763
Category : Cooking
Languages : en
Pages : 351
Book Description
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
The United States
Author: Arthur H. Clark CompanyPublisher:
ISBN:
Category : Booksellers' catalogs
Languages : en
Pages : 408
Book Description
The Shelf List of the Union Theological Seminary Library in New York City
Author: Union Theological Seminary (New York, N.Y.). LibraryPublisher:
ISBN:
Category : Theology
Languages : en
Pages : 914
Book Description
The National Union Catalog, Pre-1956 Imprints
Author: New Arrivals in American Local History and Genealogy, Quarterly List
Author: Sutro LibraryPublisher:
ISBN:
Category : Genealogy
Languages : en
Pages : 946
Book Description