Food historian Jackie Williams describes our eating habits from the earliest years of settlement to the time when railroads brought the latest ingredients and implements to regional cooks. As in her earlier acclaimed volume, Wagon Wheel Kitchens: Food on the Oregon Trail, Williams sheds important light on a little-understood aspect of our past.Dutch ovens and heavy cast-iron frying pans with short legs would work on a stove, but better to have pots and pans specifically ... coating, graniteware, cast iron with an enameled coating, and new machine-made stoneware, took their place on the kitchen burners. ... Tin peddlers traveled all over the country selling and repairing tinware which, by 1870, came from factories rather than artisansa#39; shops.
|Title||:||The way we ate|
|Author||:||Jacqueline B. Williams|
|Publisher||:||Washington State Univ Pr - 1996-11|