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Author: Andrew Beahrs
Publisher: Penguin
ISBN: 1101434813
Category : Biography & Autobiography
Languages : en
Pages : 336
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Book Description
One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
Author: Andrew Beahrs
Publisher: Penguin
ISBN: 1101434813
Category : Biography & Autobiography
Languages : en
Pages : 336
Get Book
Book Description
One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
Author: Harry Crews
Publisher: Simon and Schuster
ISBN: 0684842483
Category : Fiction
Languages : en
Pages : 195
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Book Description
From the acclaimed author of such novels as "Blood and Grits" and "Childhood" comes a wildly weird and breathtakingly original visit to the rural South that reveals the exotic subculture that erupts in all its glory at the Rattlesnake Roundup in Mystic, Georgia. "No number of adjectives in the thesaurus can do full justice to the dazzlingly bizarre nature of Crews' creations".--"Washington Post Book World".
Author: Harold K. Bush
Publisher: University of Georgia Press
ISBN: 0820350745
Category : Literary Collections
Languages : en
Pages : 472
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Book Description
This book contains the complete texts of all known correspondence between Samuel L. Clemens (Mark Twain) and Joseph Hopkins Twichell. Theirs was a rich exchange. The long, deep friendship of Clemens and Twichell—a Congregationalist minister of Hartford, Connecticut—rarely fails to surprise, given the general reputation Twain has of being antireligious. Beyond this, an examination of the growth, development, and shared interests characterizing that friendship makes it evident that as in most things about him, Mark Twain defies such easy categorization or judgment. From the moment of their first encounter in 1868, a rapport was established. When Twain went to dinner at the Twichell home, he wrote to his future wife that he had “got up to go at 9.30 PM, & never sat down again—but [Twichell] said he was bound to have his talk out—& I was willing—& so I only left at 11.” This conversation continued, in various forms, for forty-two years—in both men’s houses, on Hartford streets, on Bermuda roads, and on Alpine trails. The dialogue between these two men—one an inimitable American literary figure, the other a man of deep perception who himself possessed both narrative skill and wit—has been much discussed by Twain biographers. But it has never been presented in this way before: as a record of their surviving correspondence; of the various turns of their decades-long exchanges; of what Twichell described in his journals as the “long full feast of talk” with his friend, whom he would always call “Mark.”
Author: Mark Twain
Publisher: Library of Alexandria
ISBN: 1613100205
Category : Fiction
Languages : en
Pages : 14
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Book Description
Author: Mark Twain
Publisher: BoD – Books on Demand
ISBN: 3846051764
Category : Fiction
Languages : en
Pages : 686
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Book Description
Reprint of the original, first published in 1869.
Author: Andrew Beahrs
Publisher:
ISBN: 9781101434482
Category : Cooking, American
Languages : en
Pages : 323
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Book Description
Shares insights into Mark Twain's menu-style tribute to American cuisine and how it included wild regional specialties that have been lost to industrial food production, tracing the author's efforts to track down eight specific dishes.
Author: Mark Twain
Publisher:
ISBN:
Category : Authors, American
Languages : en
Pages : 402
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Book Description
Selected from Mark Twain's typescript.
Author: Jane Ziegelman
Publisher: Harper Collins
ISBN: 0061288519
Category : History
Languages : en
Pages : 274
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Book Description
In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century—a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. Through the experiences of five families, all of them residents of 97 Orchard Street, Ziegelman takes readers on a vivid and unforgettable tour, from impossibly cramped tenement apartments, down dimly lit stairwells, beyond the front stoops where housewives congregated, and out into the hubbub of the dirty, teeming streets. Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise. 97 Orchard lays bare the roots of our collective culinary heritage.
Author: Mark Twain
Publisher:
ISBN:
Category : Conjoined twins
Languages : en
Pages : 314
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Book Description
Author: Darra Goldstein
Publisher: Univ of California Press
ISBN: 0520275918
Category : Cooking
Languages : en
Pages : 264
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Book Description
"Every Georgian dish is a poem."—Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.
