Food, glorious food! What did nineteenth-century Americans eat? In the new issue of Common-place, Guest Editor David S. Shields, McClintock Professor of Southern Letters at the University of South Carolina, takes readers on a tour of “American Food in the Age of Experiment.” Point your browser to http://www.common-place.org to learn more about foods that have disappeared from our kitchens (think pigeon and mangel wurtzel) and efforts to restore nineteenth-century grains and recover the foodways of enslaved people. And if you are wondering what to cook for dinner, peruse our cookbook of “various receipts” for Fricassee of Squirrels, Succotash, a la Tecumseh, and Watermelon juice. Bon appétit!
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