Linked Data Explorerhttp://worldcat.org/entity/work/id/1799
Gold rush grub from turpentine stew to hoochinoo
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http://schema.org/about
- http://id.worldcat.org/fast/1753225
- http://id.loc.gov/authorities/subjects/sh2009121788
- http://id.worldcat.org/fast/1204480
- http://id.loc.gov/authorities/subjects/sh85031774
- http://experiment.worldcat.org/entity/work/data/1799#Place/california
- http://experiment.worldcat.org/entity/work/data/1799#Topic/cooking_regional_&_ethnic_american_california_style
- http://id.worldcat.org/fast/1754966
- http://experiment.worldcat.org/entity/work/data/1799#Place/klondike_river_valley_yukon
- http://id.worldcat.org/fast/944469
- http://id.worldcat.org/fast/1204928
- http://id.worldcat.org/fast/1895987
http://schema.org/description
- "Ann Chandonnet brings us a rollicking history of gold rush food, complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners' meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike."