The Food Journal of Lewis and Clark: Recipes for an Expedition

by Mary Gunderson

Book Overview

"…(The Food Journal of Lewis & Clark) fulfills an affection for both cooking and history." — Judge’s comments for 2004 Benjamin Franklin Awards’ Bill Fisher Award for Best First Book – Non Fiction The... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0972039104
• ISBN13: 9780972039109
• Release Date: December 2002
• Publisher: History Cooks
• Length: 166 Pages
• Weight: 0.85 lbs.
• Dimensions: 0.5" x 7.1" x 9.4"

Customer Reviews

A fascinating trip to a different place and time

A very interesting historical book, "The Food Journal of Lewis & Clark" has a lot to offer. The recipes are based on the way things were prepared during the early 1800s and include some very good dishes like lemon meringue pie and pan-fried potatoes and some much less common recipes that might include ingredients like a pound of buffalo meat. Along with these recipes the book contains various pieces of information from the trip journals. The additional information includes provisions lists such as the one from Philadelphia where they purchased 176 lbs of gunpowder and 193 lbs of "P. Soup". A "P. Soup" follows and it takes only a cursory reading to figure out that this is basically the precursor to bouillon cubes. Throughout the book there are small quotes from the journals that indicate what they were doing at the time and also several passages that give general information about the trip.This is a book that will prove interesting to anyone interested in the Lewis & Clark Expedition or recipes of the time. "The Food Journals of Lewis & Clark" is a recommended read for any audience interested in American History and covers an area generally overlooked in other Lewis & Clark works.

I Loved This Book

The use of recipes gives a delightful perspective on the Lewis and Clark expedition. The book is beautifully written and produced-it has the look and feel of a 19th century journal. The recipes I tried were delicious.

The Food Journal of Lewis & Clark

This book is fasinating in how it humanize the Corps of Discovery and brings to life the daily trials of living on the trail. I was suprised at the variety and creativity in the food- as the Corps incorportated new foods from the various Indian tribes as they moved across the country. It really provides you with a snapshot of the resources and the resourcefullness of the land and the people. From roasted buffalo to blueberry rolled pudding the Corps enjoyed a pretty impress fair-- much better than any backcountry trip I've ever been on.

Enchanting Reading!

The Food Journal of Lewis & Clark is one of the BEST!! Gunderson integrates the authentic journals of Lewis & Clark with 'You're right there' vignettes and interesting facts and fun! As a teacher, I will certainly share this with my colleagues, as well as integrate the historical authenticity and creative story-telling in my writing courses.

More than eighty authentic, full-flavored recipes

Compiled and written by food historian Mary Gunderson, The Food Journal Of Lewis & Clark offers more than eighty authentic, full-flavored recipes that reflect the culture and times of an expanding early 19th century American frontier. Gunderson brings the famous exploratory journey of Lewis and Clark to life through their own words about satisfying daily hungers, provides glimpses into Thomas Jefferson's sophisticated table at the time Meriwether Lewis served as the president's secretary; shows how Captain Meriwether Lewis and Captain William Clark each understood the role of food and spirits in maintaining morale among their colleagues; and the explorer's encounters and experiences with Native American tribal foods and customs. The Food Journal Of Lewis & Clark is a unique and enthusiastically recommended addition to personal cookbook shelves and community library Food History collections.