Portland Public Library

A culinary history of Downeast Maine, Sharon L. Joyce

eng

Includes bibliographical references (pages 141-142)

illustrations

no index present

non fiction

A culinary history of Downeast Maine

bibliography

1086016787

Sharon L. Joyce

"Maine's Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techniques used by the Wabanakis and early colonists are still in use today. Lobster and other seafood from the Gulf of Maine ... paved the way for a vibrant tourist food scene." --supplied by the publisher

The foods that the Native American "first summer visitors" found on Mount Desert Island: how the ingredients were used and the wisdom that has been forgotten over the years -- The effects of different cultures and heritage on Downeast food -- Waterpower and industry create a growing population with increases in the demand for food -- Early tourism and growth expansion of new foods and ingredients: new industry created advances in food production, transportation and preserving/canning -- The abundance of local foods and the lure of a beautiful place like Acadia National Park creates a diverse menu for tourists and locals -- Effects of change like Prohibition, wars, fads and the bottom line -- Maine as a major food producer for America: lobster, seafood, potatoes and wild blueberries grow in demand -- Summer foods and summer people -- Today's food in Downeast: tourists are coming by car, train and cruise ship