The University of North Carolina Press, 2004. — 408 p.Throughout this book, we ask such questions as: Why these particular dishes? Why baked beans, pumpkins, Johnny cakes, and boiled cod?What did they taste like when they first came from the colonial bake oven or fireplace? Did ways of making them change over time, given changes in available foodstuffs and cooking equipment? But along with these questions, we also ask: What did these foods mean to those who cooked them, wrote about them, and elevated such culinary wallflowers to virtually canonical status?
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