Wagon Wheel Kitchens - Food on the Oregon Trail (Paperback)

Pioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers' diaries, letters, newspaper advertisements, and nineteenth-century cookbooks, Williams re-creates the highs and lows of cooking and eating on the Oregon Trail. She investigates the mundane-biscuits and bacon, mush and coffee-as well as the unexpected-carbonated soda made from bubbling spring water; ice cream created from milk, snow, and peppermint; fresh fruits and vegetables. Understanding what and how the pioneers ate, Williams demonstrates, is essential to understanding how they lived and survived-and sometimes died-on the trail.

General

Imprint:	University Press of Kansas
Country of origin:	United States
Release date:	August 1993
First published:	August 1993
Authors:	Jacqueline Williams
Foreword by:	Sam'l P. Arnold
Dimensions:	230 x 137 x 15mm (L x W x T)
Format:	Paperback
Pages:	224
ISBN-13:	978-0-7006-0610-8
Categories:	Books > Humanities > History > History of specific subjects > Social & cultural history Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > History > History of specific subjects > Social & cultural history Books > Food & Drink > General cookery > General
LSN:	0-7006-0610-6
Barcode:	9780700606108

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