This award-winning cookbook and history book brings history alive with engaging writing, the travelers' own words, and authentic, yet appealing recipes. Winner of a Ben Franklin and five other national and regional awards! Just in time for the bicentennial celebration of the start of the famous wilderness expedition, Mary Gunderson has brought out The Food Journal of Lewis & Clark. Through a series of recipes supported by entries in the expedition's journal, Gunderson offers a unique view of the westward journey. Beginning with a Jeffersonian dinner at the White House, where French cooking was in sway, Gunderson follows the party upriver as their stores begin to run out and Lewis and Clark are gradually forced to live off the land and the kindness of its inhabitants. Culinary oddities such as Portable Soup (a precursor of the bouillon cube) and primitive wild game recipes support quotations from the duo's journals. Gunderson's recipes are easy to follow, and anyone interested in historical cuisine can duplicate them, from sophisticated cooks to students looking for practical programs on the Lewis and Clark expedition and its era. A bibliography leads to further sources for early-nineteenth-century frontier cooking. Mark Knoblauch Copyright © American Library Association. All rights reserved "....recipes capture the progression from a rather rustic civilization into the wild, dangerous, and unpredictable..." -- ForeWord Magazine, January 2003 "...recipes capture the progression from a rather rustic civilization into the wild, dangerous, and unpredictable." -- ForeWord Magazine, Winter 2003 "A wonderful book makes us fellow travelers on a journey of survival, discovery experienced anew by cooking and eating." -- Betty Fussell, culinary historian and author of The Story of Corn and I Hear America Cooking "An intriguing addition to the popular Lewis and Clark bookshelf." -- James Ronda, Lewis & Clark Scholar "This book is both historically accurate and fun." -- Bev Hinds, past board member and long-time member of the Lewis and Clark Trail Heritage Foundation " a beautifully researched and written book, with an historically-accurate design to match." -- Allison Engel, co-author of Food Finds " a fascinating new book Gunderson is probably the world's only "paleo-cuisineologist" in fact, she invented "paleo-cuisineology," -- Anthony Dias Blue of Bon Appetit for WCBS-Radio History Cooks is honored to announce that The Food Journal of Lewis and Clark has won the following national and regional awards: • Gold Medalist, 2004 Ben Franklin Award’s Bill Fisher Award for Best First Book, Non-fiction • Most Original Concept, 2004 IPPY’s Ten Outstanding Books of the Year • Best of Show, Best Cookbook, and Best Interior Design, 2004 Midwest Book Awards Food fueled their journey! Now let their story fire your imagination and your appetite. Meriwether Lewis and William Clark wrote about food almost every day. Their words inspired culinary historian Mary Gunderson's authentic, yet appealing recipes and thoughtful observations in "The Food Journal of Lewis & Clark: Recipes for an Expedition." Through such recipes as Butter Island Spoonbread, White Catfish with Bacon, New Potatoes with Hazelnuts and Fennel, Roasted Salmon, and Blackberry-Blueberry Rolled Pudding, Mary Gunderson brings the Corps of Discovery's journey alive through your own sense of sight, taste, and smell. Mary Gunderson is a nationally noted food writer and culinary historian. Her books bring American history alive through cooking. Mary has presented paleocuisineology (R), her fact-solid and light-hearted approach to food history, across the country from the National Archives in Washington, DC to Fort Clatsop, Oregon. She lives in Yankton, South Dakota, on the Missouri River. Used Book in Good Condition