Twain’s Feast

Tuesday, August 17, 2010

Andrew Beahrs discusses the all-American menu in Mark Twain’s classic work A Tramp Abroad, made up of regional dishes from a time before railroads had broken down the country’s culinary boundaries.  In Twain’s Feast: Searching for America’s Lost Foods in the Footsteps of Samuel Clemens, he looks for these forgotten regional specialties, tracing Twain's footsteps as he goes.


Andrew Beahrs

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Comments [5]

Amy from Manhattan

Was raccoon cooked the same way in Mark Twain's time, or would his experience of it have been different?

Aug. 17 2010 12:56 PM

Squirrel is back on the menu again in Britain -- gray squirrels, as part of the British effort to save the native British red squirrel currently under threat from the American gray.

Aug. 17 2010 12:54 PM

I know prairie hens. Are prairie chickens the same thing?

Aug. 17 2010 12:50 PM

Were New York harbor oysters still edible in Twain's time?

Aug. 17 2010 12:47 PM

What was the deal with the coffee? Most Europeans would say American coffee is swill today.

Aug. 17 2010 12:45 PM

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