The way we ate Pacific Northwest cooking, 1843-1900
|
Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams here follows pioneers from the earliest years of settlement in the Northwest to the time when railroads brought Pacific Northwest cooks the latest ingredients and implements. Like she did in her earlier acclaimed volume, Wagon Wheel Kitchens: Food on the Oregon Trail, Williams sheds important new light on a little-understood aspect of our past |
| Author(s): | Jacqueline B. Williams, Ruth Kirk |
| Document: | Book · Paperback · CIRC [ 0 ] |
| Edition: | 1st Edition |
| Published: | 1996 |
| Physical Description: | xix pages, 1 leaf, 215 pages, 8 unnumbered pages of plates : illustrations, map ; 24 cm |
| Genre: | Cookbook |
| Contents: | Foreword, by Ruth KirkPrefaceAcknowledgmentsChapter One: First Homes, First KitchensChapter Two: Water: One Unfailing LuxuryChapter Three: We Have a Cook StoveChapter Four: Flour: Staple of SubsistenceChapter Five: Improvising in the KitchenChapter Six: Dried, Preserved, and PickledChapter Seven: The Barnyard ProvidesChapter Eight: In the Midst of PlentyChapter Nine: Parties and Special DaysAppendix: Pacific Northwest Population 1849-1890EndnotesAbout the AuthorIndex |
| Subjects: | Cookbook, Cookbooks, Cooking, Cooking Northwest, Pacific History, Cooking and Eating Utensils history, Cooking history, Eetgewoonten, Frontier and pioneer life, Frontier and pioneer life Northwest, Pacific, History, Kitchens Equipment and supplies, Kitchens Northwest, Pacific Equipment and supplies History, Kookkunst, Livres de cuisine, Pacific Nor |
Circulation
Here are a list of places where this title can be found and the various formats it can be found in.
| Collection | Resource | Available | Edition | Published | Publisher |
|---|---|---|---|---|---|
| This title is not currently available in digital format online. | |||||
Last updated: 2025-01-15