The Good Land:
Native American and Early Colonial Food

by Patricia B. Mitchell

The Good Land

A summary of native North American foods, and a few of the first culinary "imports," from the 1600s and 1700s. Native Americans of the eastern seaboard are the primary focus, although an overview of diet and some customs of other groups is included. 1998 revision of the 1992 first edition. 19 authentic and commemorative recipes, 110 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 0-925117-93-5. ISBN-13: 978-0-925117-93-9.

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About the Book

The Good Land by Patricia B. Mitchell tells about the eating habits of the Native Americans. When Europeans arrived here, they discovered the indigenous foods of the Indians such as corn, squash, and wild rice.

As the settlers learned to utilize the new products, they often substituted a New World food in an Old World recipe. Breads made with cornmeal for all or part of the wheat flour were created, for example.

Ms. Mitchell presents actual old recipes, such as “Pompkin Pie” and updated, “commemorative” recipes such as “Mrs. Beaver's Squash Boats,” and “Cranberry Apple Crisp” in The Good Land.

The recipes, text, quotations from the time period, and helpful endnotes make this an educational and enjoyable book to read, especially for those interested in researching Native American culture and early Colonial history.

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