Cornmeal and Cider

Food and Drink in the 1800s

Nonfiction, History, Americas, United States, 19th Century
Cover of the book Cornmeal and Cider by Zachary Chastain, Mason Crest
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Author: Zachary Chastain ISBN: 9781422296936
Publisher: Mason Crest Publication: September 29, 2014
Imprint: Mason Crest Language: English
Author: Zachary Chastain
ISBN: 9781422296936
Publisher: Mason Crest
Publication: September 29, 2014
Imprint: Mason Crest
Language: English

The farmers, workers, and pioneers of America in the 1800s were nourished by a tradition of hearty, down-home cooking that is still a part of our national cuisine—New England baked beans, roast beef, turkey, corn on the cob, and pumpkin pies. With roots in the British Isles, and with important contributions from Native American food plants and cooking techniques, American food and drink quality and seasonal variety was vastly improved during the 1800s by new technologies in transportation, food storage, hygiene, and preservation, growing national and world markets, and—not least—the delicious ethnic cuisines of new immigrant groups. Hungry for innovation, quality, and economy, Americans in the 1800s became the best-fed nation in the history of the world!

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The farmers, workers, and pioneers of America in the 1800s were nourished by a tradition of hearty, down-home cooking that is still a part of our national cuisine—New England baked beans, roast beef, turkey, corn on the cob, and pumpkin pies. With roots in the British Isles, and with important contributions from Native American food plants and cooking techniques, American food and drink quality and seasonal variety was vastly improved during the 1800s by new technologies in transportation, food storage, hygiene, and preservation, growing national and world markets, and—not least—the delicious ethnic cuisines of new immigrant groups. Hungry for innovation, quality, and economy, Americans in the 1800s became the best-fed nation in the history of the world!

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