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Wagon Wheel Kitchens: Food on the Oregon Trailby Jacqueline Williams
Synopses & Reviews
In this book, I gather the information and the data pertaining to mid-nineteenth-centruy culinary habits and examine it from the perspective of the people who lived in the prairie schooners. The focus is on the early months of travel, when supplies were adequate and cooks still had the energy to add a dash of creativity to the cookery pot.
"For history buffs and armchair cooks, this book about eating in the Wild West makes absorbing reading. For everybody else, it is another face of the old cowboy, more personal, more vulnerable, less heroic, and excruciatingly human". — New York Times Book Review. "This is that rare western history work that is as entertaining as it is informative". — Denver Post.
Includes bibliographical references (p. 211-214) and index.
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Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Pacific Northwest
Cooking and Food » Regional and Ethnic » United States » Western
History and Social Science » Pacific Northwest » Oregon » Oregon Trail