"Frontier American foodways" Topic
4 Posts
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| Tango01 | 19 Jan 2021 1:20 p.m. PST |
"Early frontier cooking was greatly influenced by place and season. Indigenous plants and animals supplied much of the food. Think: Buffalo & squirrel. Other provisions (flour, dried beans, coffee, sugar, etc.) were stocked at points of origin and resupplied along the way. The first pioneers in most places ate by campfires. By necessity, foods were cooked by very simple methods. Dutch ovens, frying pans, boiling pots, and roasting spits were typically employed. As settlements grew, so did the range of cuisine. Why? Improvements in housing and transportation enabled a greater variety of food to be prepared in more traditional ways…."
From here
link
Amicalement
Armand
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 PaulCollins  | 19 Jan 2021 2:52 p.m. PST |
Nice looking week's menu there. I would have no difficulty with it. |
| SpuriousMilius | 20 Jan 2021 10:39 a.m. PST |
My mother grew up on a hardscrabble cotton farm in East Texas with 5 siblings; her family ate squirrel & since she was grandmother's "Pet" she got the brains which were considered a treat. |
| Tango01 | 20 Jan 2021 12:30 p.m. PST |
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paints "four characterful figures that seem to come directly from a vintage vampire movie..."
