A Culinary History of Downeast Maine

A Culinary History of Downeast Maine

by Sharon L. Joyce
A Culinary History of Downeast Maine

A Culinary History of Downeast Maine

by Sharon L. Joyce

Paperback

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Overview


Maine’s Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techniques used by the Wabanakis and early colonists are still in use today. Lobster and other seafood from the Gulf of Maine and the area now known as Acadia National Park paved the way for a vibrant tourist food scene. The “rusticators†like the Rockefellers, Pulitzers, Astors, Vanderbilts and other wealthy families created a mixed environment of fashionable food trends and simple foods like fish chowder. Locals like the 40 Hayseeders used food as a statement to make fun of the “summer people.†Author Sharon Joyce details the rich and delicious history of food in Downeast Maine.


Product Details

ISBN-13: 9781467138024
Publisher: Arcadia Publishing SC
Publication date: 07/15/2019
Series: American Palate
Pages: 144
Sales rank: 681,659
Product dimensions: 6.00(w) x 8.90(h) x 0.50(d)

About the Author


Sharon Joyce is a trainer/educator/chef and author who graduated from Northwestern University in Chicago. She studied Advanced French Cooking and Pastry at Cordon Bleu in Paris in 1981 and operated a catering business and cooking school in Chicago and in the Virgin Islands. She has taught various types of cooking classes, including French, International, Regional American, Downeast Maine Cooking and Cruzan cooking in such locations as Chicago, Bar Harbor, California and Christiansted, St. Croix USVI. She was fascinated by the abundance of local foods when she moved to Bar Harbor more than thirty years ago. She operates Ambrosia Cooking School in Bar Harbor, Maine.

Table of Contents

Introduction 9

1 The Foods that the Native American "First Summer Visitors" Found on Mount Desert Island: How the Ingredients Were Used and the Wisdom that Has Been Forgotten over the Years 13

Recipes 22

2 The Effects of Different Cultures and Heritage on Downcast Food 24

Recipes 31

3 Waterpower and Industry Create a Growing Population with Increases in the Demand for Food 34

Recipes 43

4 Early Tourism and Growth Expansion of New Foods and Ingredients: New Industry Created Advances in Food Production, Transportation and Preserving/Canning 50

Recipes 66

5 The Abundance of Local Foods and the Lure of a Beautiful Place Like Acadia National Park Creates a Diverse Menu for Tourists and Locals 73

Recipes 84

6 Effects of Change like Prohibition, Wars, Fads and the Bottom Line 87

Recipes 91

7 Maine as a Major Food Producer for America: Lobster, Seafood, Potatoes and Wild Blueberries Grow in Demand 95

Recipes 108

8 Summer Foods and Summer People 112

Recipes 116

9 Today's Food in Downeast: Tourists Are Coming by Car, Train and Cruise Ship 134

Sources 141

About the Author 143

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