Pioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers diaries, letters, newspaper advertisements, and nineteenthcentury cookbooks, Williams recreates the highs and lows of cooking and eating on the Oregon Trail. She investigates the mundanebiscuits and bacon, mush and coffeeas well as the unexpectedcarbonated soda made from bubbling spring water ice cream created from milk, snow, and peppermint fresh fruits and vegetables.Understanding what and how the pioneers ate, Williams demonstrates, is essential to understanding how they lived and survivedand sometimes diedon the trail."This book holds an encyclopedia of information culled from diaries and contemporary newspapers. I cant think of a more intimate account of the lives of the overlanders, how they turned their rude wagons into homes, how they made meals both a comfort and a celebration. Some readers will want to try out recipes others will read in awe as in the midst of difficult travel, women made certain their families marked the Fourth of July with cakesfruit jelly and spongepuddings, and ice creamand clean underwear!"Lillian Schlissel, author of Womens Diaries of the Westward Journey and Western Women Their Lands, Their Lives

Binding: Paperback;250 pages; Publisher: University Press of Kansas; Classification: N/A; Weight: 414.83 g; Dimensions: N/A

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