America's Founding Food by Keith Stavely

The trend set the stage for modern-day oyster bars. The abundance and popularity of oysters led to the creation of free standing “oyster houses” or “oyster saloons” in the mid-19th century, such as Boston’s Union Oyster House, where city residents of all social classes could eat a quick, inexpensive oyster lunch. “They were a really standard part of the diet.” “They weren’t just the way we eat them now as a special treat,” she said. But, Fitzgerald says, they were amazed at the abundance and size of the oysters they found in their new home.Īccording to Fitzgerald, a pickling recipe from the wife of a merchant dated around the time of the American Revolution begins: “Take 200 oysters, the freshest you can get.” They were so plentiful back then, she says, that barrels of pickled oysters were exported to Barbados.

“Oysters among all shellfish are the ones that have been in both Europe and America, the most consistently popular among all levels of society, going way back,” Stavely said.īecause of that, English settlers arriving on North American shores already had their own well-established tradition of consuming the shellfish. Oysters, oysters everywhere - and plenty to eatĪuthors Keith Stavely and Kathleen Fitzgerald, whose books include America’s Founding Food: The Story of New England Cooking and Northern Hospitality: Cooking by the Book in New England, say oyster-eating in the region goes back to unrecorded, prehistory, with Native Americans and pilgrims alike including the shellfish in their diets. 'synopsis' may belong to another edition of this title.Before you choose raw or fried, consider the oyster’s history in the region. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment.Īt once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century.įocusing on the traditional foods of the region-including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum-the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery.

America's Founding Food by Keith Stavely