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Twain's feast: searching for America's lost foods in the footsteps of Samuel Clemens

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Varies, see individual formats and editions
Pub. Date:
2010.
Language:
English
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.
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ISBN:
9781594202599
9781101434819
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Grouping Information

Grouped Work ID b286cc36-53cd-ca64-c2be-4818f1ef2ee5
Grouping Title twain s feast searching for americas lost foods in the footsteps of samuel clemens
Grouping Author beahrs andrew
Grouping Category book
Last Grouping Update 2019-10-18 22:43:46PM
Last Indexed 2019-10-18 23:47:40PM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Andrew Beahrs
author_display Beahrs, Andrew
available_at_catalog Main Kids
Main Library
collection_catalog Non-Fiction
detailed_location_catalog Main Library - Adult Non-Fiction
display_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.
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primary_isbn 9781594202599
publishDate 2010
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Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:CARL0000353745 Book Books English Penguin Press, 2010. 323 p. ; 24 cm.
overdrive:23e68652-a266-41e6-a231-6249286cf311 eBook eBook English Penguin Publishing Group 2010
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subject_facet Cooking, American
Food habits -- United States
Gastronomy
Twain, Mark, -- 1835-1910
title_display Twain's feast : searching for America's lost foods in the footsteps of Samuel Clemens
title_full Twain's Feast Searching for America's Lost Foods in the Footsteps of Samuel Clemens
Twain's feast : searching for America's lost foods in the footsteps of Samuel Clemens / Andrew Beahrs
title_short Twain's feast :
title_sub searching for America's lost foods in the footsteps of Samuel Clemens
topic_facet Biography & Autobiography
Cooking, American
Food habits
Gastronomy
Nonfiction
Twain, Mark