An exploration of English-style and locally-adapted American foodways during the 1700's. Published 2012. 18 recipes, 80 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 1-929384-13-0. ISBN-13: 978-1-929384-13-6. This is the Compact Edition (spineless booklet format) available at museum, historic site, and specialty bookseller venues.**
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By the 1700's, American colonists were enjoying ample and diverse foods. Using numerous primary sources, author Patricia B. Mitchell explores that abundance, as it was observed and experienced in the fields, forests, gardens, markets, taverns, and homes. Illustrative recipe notes from the period include “To choose a Hare,” “To roast Lobsters,” and “To make Shrewsbury Cakes.” Commemorative recipes include “Providence Brown Bread,” “Trifle (or Tipsy Pudding),” and “Marlborough Pie.” An enjoyable and educational “read.”
Note: Some portions of At the Table in Colonial America: 1700-1776 are revised and expanded from previously-published passages in Patricia Mitchell's Girth of the Nation (1994, and reprinted as At the Table in Colonial America) and Pilgrims, Puritans, and Cavaliers: From Hunger to Feasting (1999, and reprinted as Colonial Foodways).
This Compact Edition of At the Table in Colonial America: 1700-1776 can be purchased as a Kindle eBook Edition (Ad*).
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