Table of Contents: America's founding food :

Main Author:	Stavely, Keith W. F., 1942-
Other Authors:	Fitzgerald, Kathleen,
Format:	Book
Language:	English
Published:	Chapel Hill : University of North Carolina Press, ©2004.
Subjects:	Cooking, American > New England style > History. COOKING > Regional & Ethnic > American. Cooking, American > New England style.
Online Access:	http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=151762

Table of Contents:

Preface; Introduction; ONE: This Beautifull Noble Eare: Corn; TWO: Baked and in a Pie: Beans and Pumpkins; THREE: A Knowen and Staple Commoditie: Fish and Shellfish; FOUR: Every Thing Is Moving and Changing: Cookbooks and Commerce; FIVE: Fresh and Sweet Pasture: Fowl, Game, and Meat; SIX: Of a Fruity Flavor: Apples, Preserves, and Pies; SEVEN: The Cake Came Out Victorious: Gingerbread, Election Cake, and Doughnuts; EIGHT: Delicious Draught: Cider, Rum, Tea, and Coffee; Conclusion; Notes; Bibliography; Index.