California Gold Rush Cooking PDF Download

Author: Lisa Golden Schroeder
Publisher: Capstone
ISBN: 0736806032
Category : California
Languages : en
Pages : 39

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Book Description
Discusses the everyday life, cooking methods, common foods, and hardships and celebrations during the Gold Rush in California. Includes recipes.

Author: Judy Monroe
Publisher: Capstone
ISBN: 9780736810982
Category : History
Languages : en
Pages : 52

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Book Description
Follows the development of the gold rush in California starting in the 1840's. Examines its effects on the economic, social, and political development of the area from early times through statehood and into the modern day.

Author: Ann Chandonnet
Publisher: University of Alaska Press
ISBN: 1889963712
Category : Cooking
Languages : en
Pages : 499

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Book Description
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

Author: Suzanne I. Barchers
Publisher: Bloomsbury Publishing USA
ISBN: 0313077665
Category : Language Arts & Disciplines
Languages : en
Pages : 220

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Book Description
The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.

Author: Malcolm J. Rohrbough
Publisher: Univ of California Press
ISBN: 0520922077
Category : History
Languages : en
Pages : 388

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Book Description
On the morning of January 24, 1848, James W. Marshall discovered gold in California. The news spread across the continent, launching hundreds of ships and hitching a thousand prairie schooners filled with adventurers in search of heretofore unimagined wealth. Those who joined the procession—soon called 49ers—included the wealthy and the poor from every state and territory, including slaves brought by their owners. In numbers, they represented the greatest mass migration in the history of the Republic. In this first comprehensive history of the Gold Rush, Malcolm J. Rohrbough demonstrates that in its far-reaching repercussions, it was the most significant event in the first half of the nineteenth century. No other series of events between the Louisiana Purchase and the Civil War produced such a vast movement of people; called into question basic values of marriage, family, work, wealth, and leisure; led to so many varied consequences; and left such vivid memories among its participants. Through extensive research in diaries, letters, and other archival sources, Rohrbough uncovers the personal dilemmas and confusion that the Gold Rush brought. His engaging narrative depicts the complexity of human motivation behind the event and reveals the effects of the Gold Rush as it spread outward in ever-widening circles to touch the lives of families and communities everywhere in the United States. For those who joined the 49ers, the decision to go raised questions about marital obligations and family responsibilities. For those men—and women, whose experiences of being left behind have been largely ignored until now—who remained on the farm or in the shop, the absences of tens of thousands of men over a period of years had a profound impact, reshaping a thousand communities across the breadth of the American nation.

Author: JoAnn Levy
Publisher: University of Oklahoma Press
ISBN: 0806189959
Category : Biography & Autobiography
Languages : en
Pages : 292

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Book Description
"The phrase ’seeing the elephant’ symbolized for ’49 gold rushers the exotic, the mythical, the once-in-a-lifetime adventure, unequaled anywhere else but in the journey to the promised land of fortune: California. Most western myths . . . generally depict an exclusively male gold rush. Levy’s book debunks that myth. Here a variety of women travel, work, and write their way across the pages of western migrant history."-Choice "One of the best and most comprehensive accounts of gold rush life to date"ˆ–San Francisco Chronicle

Author: Evelyn Beilenson
Publisher: Peter Pauper Press, Inc.
ISBN: 144131105X
Category : Cooking
Languages : en
Pages : 93

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Book Description
Carpe Kitchen! The door of the Peter Pauper vault has swung open to release our legendary old-school cookbooks...for your e-reader!Sup on American history with this quirky and engaging cookbook, featuring dishes enjoyed at iconic sites from the Mississippi to the Pacific! Savor the Chili Con Carne served at the Alamo, or a bowl of Almond Chow Mein from San Francisco's Chinatown. Dig into a bowl of the "Sonofabitch Stew" (an intriguing mixture of beef, liver, and heart) that cowboys ate with gusto on the go, and referred to as "Sonofagun Stew" in polite society. Whip up the Berry Soup invented by the Sioux in the Greater Yellowstone Area. With a mixture of traditional 19th-century recipes and more modern adaptations, this fascinating collection will inspire you to don your cowboy hat and start cooking! Westward Ho!

Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 1442267348
Category : Cooking
Languages : en
Pages : 359

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Book Description
Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to understanding how those recipes represent that group’s food culture. It illustrates the ways in which recipes, like identities, are fluid, adapting to new ingredients, tastes, and circumstances and are adjusted to continue to carry meaning—or perhaps acquire new ones. The book is based on the two-volume Ethnic American Food Today: A Cultural Encyclopedia, which looked at the way ethnic groups in the US eat. Here, the recipes of the varied groups are brought together for the adventurous chef, the curious reader, and the casual cook alike. The recipes have been tested for use in modern American home kitchens with ingredients that can be found in most supermarkets. Substitutions and options are also suggested where needed. The dishes range from gourmet to everyday and offer a taste of the myriad ethnic culinary cultures in the US.

Author: Jeanne Jones
Publisher: Rodale
ISBN: 9780875964669
Category : Cooking
Languages : en
Pages : 408

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Book Description
A collection of more than two hundred healthy recipes revisits some of America's favorite dishes, cutting down on fat and calories in the process

Author: Joanne Weir
Publisher: Simon and Schuster
ISBN: 0743217284
Category : Cooking
Languages : en
Pages : 514

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Book Description
No matter where you make your home, you can bring the pleasures of the wine country to your table. Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name. Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors. From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish.