This charming vegetarian cookbook is chock-full of delicious recipes and sprinkled with bits of historical lore and literary references. The classic dishes found within focus on farm fresh ingredients and traditional flavors updated with a healthy twist.

As the largest outdoor living history complex in the Northeast, Old Sturbridge Village has fostered the feel, and the flavors, of America’s past for more than half a century. This third edition of the cherished The Old Sturbridge Village Cookbook—unique in presenting not only authentic mouthwatering recipes from the late-eighteenth and early nineteenth centuries, but also adaptations for cooking in modern kitchens—has been revised and updated with new information on early American foodways and tested, successful recipes for fireplace cooking. Learn how to preserve apples for year-round use, how salt-preserved meats were freshened, how Election Cake got its name, and how to select the best fish for dinner. With a range of delicious recipes from roasts and fricassees to pies and puddings, and with a beautiful, user-friendly new design, The Old Sturbridge Village Cookbook will be treasured by history buffs, cookbook collectors, and all food lovers with an interest in re-creating the best of early American cuisine.

Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book. Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.

The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.

The Old Sturbridge Village Cookbook—unique in presenting not only authentic mouthwatering recipes from the late-eighteenth and early nineteenth centuries, but also adaptations for cooking in modern kitchens, information on early American foodways recipes for fireplace cooking. As the largest outdoor living history complex in the Northeast, Old Sturbridge Village has fostered the feel, and the flavors, of America's past for more than half a century. This cookbook is unique in presenting nearly 140 authentic recipes from the late-eighteenth and early-nineteenth centuries, but also adaptations for cooking in modern kitchens. Learn how to preserve apples for year-round use, how salt-preserved meats were freshened, how Election Cake got its name, and how to select the best fish for dinner. With a range of delicious recipes from roasts and fricassees to pies and puddings, this book is sure to be treasured by history.

This critical bibliography of museum studies comprises an organized collection of essays on the various types of museums--art, natural history, history, science and technology, and folk--and on general aspects--collections, education, exhibitions, etc.--that cut across the media. Most of the essays are cogent, substantial if not comprehensive, and clear. The editor has taken care to see that they follow a similar format of historical essay followed by a full bibliography of items discussed. Library Journal As the number of museums in the United States has grown to more than 6500 in this century, the museum profession has experienced similar growth. In addition to academic training and accreditation programs in the field, an expanding body of literature on museum history, philosophy, and functions has evolved, little of which has received the critical attention it deserves. This reference volume serves as an up-to-date guide to this wealth of literature, identifying and evaluating works that introduce the general reader, the museum studies student, and the beginning professional to the history, philosophy, and functions of museums. The volume presents a series of informative, historical outlines and critical bibliographic essays on all aspects of museum history, philosophy, and functions. Contributors treat such subjects as art museums, natural history museums, science and technology museums, history museums, collections, exhibition, education and interpretation, and the public and museums. Each chapter consists of an introductory historical narrative, a survey of sources, and a bibliographic checklist that contains cited and additional sources. A set of appendices include a geographically organized bibliography of museum directories, a guide to archives and special collections, and a selective list of museum-related periodicals. The book concludes with a comprehensive general subject index. This work will be an important reference tool for museum professionals and cultural historians, as well as for courses in museum studies. It will also be a valuable addition to both academic and public libraries.

This book studies authenticity, which is a kind of truth to self, through the study of heritage tourism. When a heritage site is inauthentic, it leads to misinformation. Tourism scholars have been studying authenticity for about 50 years, and this book draws upon the theories and approaches of tourism studies to understand better misinformation, which has become a major topic of study since the US presidential elections in 2016. The book includes a discussion of common-sense and academic notions of authenticity, surveys a half century of scholarship on authenticity, and provides three case studies of heritage tourism sites: Lindsborg, KS (known as Little Sweden, USA), Colonial Williamsburg in Virginia, and the Gettysburg battlefield in Pennsylvania.

With over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines. 'Rich with anecdotes, legends, the stuff of real daily life in South-West France, Goose Fat & Garlic is the kind of book you'll carry right into the kitchen, focusing your energies on meaty daubes, hearty country soups, simple salads dressed with rich, local walnut oil. As you turn the pages you can almost smell the potatoes cooking away with the garlic and parsley, and hear the sizzle of the fire as the leg of lamb turns on the spit. Culling recipes from the baker's wife, the cafe owner, anyone who would listen, Jeanne Strang has produced a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.' Patricia Wells.