![]() In their first book, America's Founding Food, they painted their unique synthesis of culinary and cultural history on a broad canvas. They have spoken at international conferences, historical societies, libraries, museums, and to a variety of community and professional groups, bringing the hidden history and cultural significance of New England and early American foodways to light. United Tastes was awared the 2017 Bruce Fraser Award of the Association for the Study of Connecticut History. America's Founding Food was named a "2005 Best of the Best from University Presses" selection by the Association of American University Presses. Two papers they gave at the international Oxford Symposium on Food and Cookery, "Plainness and Virtue in New England Cooking," (2008) and "Eating in Eden: The Jonny-Cake Papers of 'Shepherd Tom,' (2006) appear in the Proceedings of the Oxford Symposium, published by Prospect Books. ![]() They are the co-authors of two entries, "Boardwalks" and "Fudge," in The Oxford Companion to Sugar and Sweets (Oxford University Press, 2015). ![]() ![]() Keith Stavely and Kathleen Fitzgerald have written three highly acclaimed books together about New England and American food history: United Tastes: The Making of the First American Cookbook (University of Massachusetts Press, 2017) Northern Hospitality: Cooking by the Book in New England (University of Massachusetts Press, 2011) and America's Founding Food: The Story of New England Cooking (University of North Carolina Press, 2004 pbk. ![]()
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