Twain’s Feast: Searching for America’s Lost Foods in the Footsteps of Samuel Clemens

Product Description
One young food writer’s search for America’s lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide.

In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi.

When food writer Andrew Beahrs first read Twain’s menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sens… More >>

Twain’s Feast: Searching for America’s Lost Foods in the Footsteps of Samuel Clemens

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