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Twain's feast searching for america's lost foods in the footsteps of samuel clemens

One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois prairie hens, with Mark Twain as his guide. In 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. A true love letter to American food, the menu included some eighty specialties, from Mississippi black bass to Philadelphia terrapin. Andrew Beahrs chooses eight of these regionally distinctive foods, retracing Twain's footsteps as he sets out to discover whether they can still be found on American tables. Weaving together passages from Twain's famous works and Beahrs's own adventures, this travelogue-cum-culinary-history takes us back to a bygone era when wild foods were at the heart of American cooking.

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  • "One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois prairie hens, with Mark Twain as his guide. In 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. A true love letter to American food, the menu included some eighty specialties, from Mississippi black bass to Philadelphia terrapin. Andrew Beahrs chooses eight of these regionally distinctive foods, retracing Twain's footsteps as he sets out to discover whether they can still be found on American tables. Weaving together passages from Twain's famous works and Beahrs's own adventures, this travelogue-cum-culinary-history takes us back to a bygone era when wild foods were at the heart of American cooking."@en
  • "In 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food. 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 regions. These dishes were all local, all wild, and all, Beahrs feared, lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten specialties can still be found on American tables, tracing Twain's footsteps as he goes. 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. 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.--From publisher 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."
  • "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."@en

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  • "Electronic books"
  • "Electronic books"@en

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  • "Twain's feast searching for america's lost foods in the footsteps of samuel clemens"@en
  • "Twain's Feast : searching for America's lost foods in the footsteps of Samuel Clemens"@en
  • "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"

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