California Gold Rush Cooking

Discusses the everyday life, cooking methods, common foods, and hardships and celebrations during the Gold Rush in California. Includes recipes.

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. The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup. Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story. "There's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook." The Midwest Book Review "[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike." Northwest Palate Chandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure. Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries

Follows the development of the gold rush in California starting in the 1840's. Examines its effects on the economic, social, and political development of the area from early times through statehood and into the modern day.

Winner of the Bancroft Prize The world of the California Gold Rush that comes down to us through fiction and film is one of half-truths. In this brilliant work of social history, Susan Lee Johnson enters the well-worked diggings of Gold Rush history and strikes a rich lode. Johnson explores the dynamic social world created by the Gold Rush in the Sierra Nevada foothills east of Stockton, charting the surprising ways in which the conventions of identity—ethnic, national, and sexual—were reshaped. With a keen eye for character and story, she shows us how this peculiar world evolved over time, and how our cultural memory of the Gold Rush took root.

Discusses everyday life, cooking methods, foods, and celebrations of Confederate soldiers during the Civil War. Includes recipes.

Discusses the everyday life, cooking methods, and common foods eaten by lumberjacks and loggers working in the American West during the nineteenth century. Includes recipes.

Discusses the everyday life, cooking methods, common foods, and hardships and celebrations of American Indians before 1500. Includes recipes.