Introduces young readers to typical American types of food, such as turkey at Thanksgiving, cheeseburgers, grilled foods, and cornbread.

Discusses everyday life, cooking methods, foods, and celebrations of Confederate soldiers during the Civil War. Includes recipes.

Chapters discuss different time periods in American history, focusing on typical foods and cooking styles. Includes recipes for such dishes as pumpkin bread, Virginia ham with cherry sauce, and buckwheat griddle cakes.

Discusses the everyday life, family roles, cooking methods, and common foods of pioneers who settled in the Midwest during the late 1800s and early 1900s. Includes recipes.

Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.

"Thielen applies her professionally honed cooking skills to the classic Midwestern dishes she grew up with in northern Minnesota while also unearthing local gems across the region. In a warm, impassioned voice, she reveals how the Midwest is responsible for much of what we consider our American food heritage. The cuisine is generous, thrifty, intuitive, seasonal, and intimate: "Each cook here is a pioneer of sorts, hitched to a food history of plain...

"A groundbreaking synthesis of food studies, archival theory, and early American literature"--