Feasting and Fasting with Lewis and Clark
A Food and Social History of Early 1800s

by Leandra Zim Holland

published by Old Yellowstone Publishing, Inc.

produced by Sweetgrass Books

  • What did the Lewis and Clark Expedition live on?

    Fresh bison on the High Plains, dried salmon in Columbia River country, dog and horse when necessary, vegetables offered by Indian hosts, portable soup, and salt pork carried from Philadelphia.

    Leandra Holland's narrative about what the expedition members ate on their journey in 1803 to 1806 makes this book a rich treat as well as a solid reference for historians, researchers, and re-enactors. Extensive illustrations and a sprinkling of authentic recipes help to trace the expedition's daily life, their food preparation, and their preservation and storage methods.

    A detailed index, separate recipe and menu index, and item-by-item appendices of food groups further assist food lovers and Lewis and Clark buffs.



288 pages, 8 1/2'' x 10'', index, appendix, 10 hardcovers per case, Smythe-sewn

hardcover
ISBN 10: 1-59152-007-X
ISBN 13: 978-1-59152-007-8
$35.00


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Feasting and Fasting with Lewis and Clark
A Food and Social History of Early 1800s

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Leandra Zim Holland was recognized as an accomplished writer on the subject of food, particularly as it related to travel and history. She researched the early food history of the Yellowstone Area and became a nationally recognized expert on the food and social history of the Lewis and Clark Expedition.


Praise for Feasting and Fasting with Lewis and Clark: A Food and Social History of Early 1800s


''I really think you have a gem embodied in the book...It is a great piece of research, very impressive, with incredible references that demonstrate a wide-ranging knowledge on a myriad of subjects...It will add valuable information to the Lewis and Clark lexicon unavailable anywhere else.''
Robert Moore, Jr., historian, Jefferson National Expansion Memorial, St. Louis


''I'm highly impressed by the vast amount of excellent research you've done. This is the kind of work on Lewis and Clark foods and nutrition that has been needed for a long time.''
?Joe Mussulman, Ph.D., editor of Lewis-Clark.org


''Congratulations on a truly scumptious book, a remarkable soup-to-nuts answer to the persistent question: how did they do it? Leandra's no-stone-unturned research technique takes us back to the early 1800s and gives us a crystal-clear understanding of the amount of time, effort, and ingenuity it took to feed the Expedition up the river, across the plains, over the mountains, and back. Devour this book and keep it handy as an excellent reference guide.''
?Stephenie Ambrose-Tubbs, author


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