America's Founding Food by Keith Stavely

Healing the Heart of Democracy: the courage to create a politics worthy of the human spirit by Parker J. Lincoln Tells a Joke: how laughter saved the president (and the country) by Kathleen Krull and Paul Brewer, illustrated by Stacy Innerstīringing Home the Dharma: awakening right where you are by Jack Kornfield (chapter five is on politics) Boller, Jr.Ĭampaigns: a century of presidential races from the photo archives of The New York Times Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth.

What You Should Know About Politics But Don’t by Jessamyn Conrad The Negotiator: a memoir by George Mitchell Run: your personal guide to winning public office by Marian WalshĬounselor: a life at the edge of history by Ted Sorensenīobby Kennedy: the making of a liberal icon by Larry Tye Thompsonĭavid Foster Wallace’s essay Up Simba, which you can find in his book Consider the Lobster and other essaysīarack Obama: the story by David Maraniss Added to that confusion, we had not one call or e-mail this morning from our wonderful listeners! Feel free to add your comments to this post, with books on politics that you recommend.įear and Loathing on the Campaign Trail by Hunter S. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.This morning’s book show on WCAI was a bit different than our usual book show, not least of all because it began with Mindy interviewing a Nantucket candidate for sheriff! On top of that, our guest book talker, Rosie Gray a political reporter for BuzzFeed News (as well as a Falmouth Academy graduate!) was on the road, not in the studio with us. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment.

Focusing on the traditional foods of the region-including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum-the authors show how New Englanders procured, preserved, and prepared their sustaining dishes.

Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery.

America's Founding Food by Keith Stavely