Gold Rush Grub
From Turpentine Stew to Hoochinoo
Distributed for University of Alaska Press
The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup.
Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story.
"There's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook." The Midwest Book Review
"[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike."
Chandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure.
Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries
1 Gold in California
2 Gold in the Klondike
3 Gold in Alaska
4 Muskrat Mulligan - Roadhouses, Hotels, and Restaurants
5 Grubstake and Outfit
6 All Spit and Scant Polish - Gold Rush Housekeeping
7 "Condemned Milk" and "Putrid Pullets" - Gold Rush Storage
8 The Sourdough Pot
9 "Sinkers" and "Strawberries"
10 Country Mouse, City Mouse -- Fannie and the Judge
11 Frontier Food Fraud
12 Tame Vegetables - Gold Rush Agriculture
13 Holidays, Entertainments, and Merrymaking
14 "The Juice of the Snake" - Gold Rush Beverages
Time Line - Events and Culinary Inventions