Gold Rush Grub: From Turpentine Stew to Hoochinoo

by Ann Chandonnet

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Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike.

The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period...

Format:Hardcover

Language:English

ISBN:1889963712

ISBN13:9781889963716

Release Date:April 2005

Publisher:University of Alaska Press

Length:234 Pages

Weight:2.20 lbs.

Dimensions:0.9" x 8.2" x 10.2"

Related Subjects

Cooking Cooking Cooking Education & Reference Education & Reference History Holiday Cooking Reference Regional & International State & Local U.S. Regional

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Gold Rush Grub: From Turpentine Stew to Hoochinoo

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