Fading Feast: A Compendium of Disappearing American Regional Foods

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David R. Godine Publisher, 1998 - Cooking - 333 pages
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In The Early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. He returned with a cornucopia of recipes that few at the time seemed eager to preserve -- recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The essays here collected were meant to celebrate these vanishing, quintessentially American foods. Since its first publication, however, Fading Feast has proven to be not a farewell, but the forerunner of renewed interest in these regional treasures. Written with panache and gusto -- and featuring eleven essays not included in the original version -- this new edition is as timely and entertaining now as when Sokolov first set out to record our native culinary customs.
 

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Contents

INTRODUCTION
3
The Independence Fair I
13
Minnesota Wild Rice I 36
55
Brunswick Stew and Burgoo I
75
The Lime That Failed I
83
Smithfield Ham I
101
Blueberry Blues I
147
Tillamook Cheddar I
215
Hopi Cooking I
230
NEW ESSAYS
263
Everymans Muffins I
274
Heavy Date I
285
Respect Your Elders I
307
Sauce for the Masses I
322
INDEX OF RECIPES
331
Copyright

Diving for Abalone I
222

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