Scotch Irish Foodways in America: Recipes from History

الغلاف الأمامي
Wythe Avenue Press, 26‏/11‏/2009 - 192 من الصفحات
The year 2018 will mark the three hundredth anniversary of the first winter spent at Casco Bay in Maine by some of the earliest members of the final wave of the English Diaspora to America: that of the Ulster and Border Scots/English people from Northern Britain. The 1718 project is a program that is devoted to scholarly research to promote the history of the Scotch Irish and their contributions to American society. Scotch Irish Foodways celebrates the traditional Scotch Irish diet and explains how it was transformed while changing America itself. The recipes in this book have been derived from historic sources, cookbooks, and carefully treasured recipes obtained from food historians, family members, and friends.
 

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المحتويات

HISTORY
13
RECIPES
53
Wild Game Meats and Fowl
67
Chowder Broth and Soup
97
Bread Cakes and Shortbread
105
Potatoes and Other Vegetables
115
Whiskey Wine and Spirits
139
The Agrarian Year
169
Why Traditional ScotchIrish Food Isnt Very Spicy
183

عبارات ومصطلحات مألوفة

حول المؤلف (2009)

Dr. M.M. Drymon is a historian living with her family in Maine. She has written articles on historical subjects that have appeared in the Farm and Mill Gazette and the New York Times. With an extensive background as a historian, museum educator and curator, Drymon is dedicated to preserving historic foodways. She is also a passionate advocate for Lyme disease and Autism research. An avid reader, the author maintains an interest in the American Civil War and genealogy. Her Scotch Irish and English Borderland ancestors settled originally in New Jersey, the Carolinas, and Florida. She was trained in the art of Open Hearth Cooking at the Israel Crane House in Montclair, N.J. and took classes at Colonial Williamsburg in Virginia. She learned how to cook on a wood stove in her grandmother's kitchen. She had a lengthy career as a museum curator, developing recipes and curricula for historic cooking classes that were conducted in working museum kitchens.

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