Feast Or Famine: Food and Drink in American Westward Expansion
"Drawing on the journals and correspondence of pioneers, Horsman examines more than a hundred years of history, recording components of the diets of various groups, including travelers, settlers, fur traders, soldiers, and miners. He discusses food-preparation techniques, including the development of canning, and foods common in different regions"--Provided by publisher.
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By Land and Sea
Food at the Mines
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abundant American antelope apples bacon baked beans beef biscuits boiled bread breakfast brought buffalo buffalo meat butter cabin cakes California camp cattle chickens coffee cook corn cornmeal Covered Wagon Women cowboys cows deer diet difﬁcult dinner dried early eaten eggs emigrants ﬁfty ﬁnally ﬁnd ﬁne ﬁre ﬁrst ﬁsh ﬁve ﬂavored ﬂour Fort Bridger Fort Laramie Frémont fresh meat fried fruit hundred hunters Ibid Indians Journal killed Magofﬁn meal Mexican miles milk Missouri molasses Mormon Mormon Battalion mountain numbers ofﬁcers Ohio onions Oregon Oregon Trail Paciﬁc party peaches pioneers plains posts potatoes pounds prairie Press provisions ranch reached repr River roast Rockies Ruede Salt Lake Salt Lake City salt pork Santa Fe Santa Fe Trail scurvy settlement settlers soup Southwest sugar supper supplies took town trading Trail traveled turkeys vegetables venison Virginia City wagon train wheat wild wild turkeys winter wrote