ScotchIrish Foodways in America edition by M M Drymon Cookbooks Food Wine eBooks
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This book is organized to highlight the unique history of Scotch Irish foodways. It also includes the realities of the evolution of new food choices that became fused with traditional Scotch Irish fare into the modern American diet. The recipes in this book have been derived from historic sources, historic cookbooks, and carefully treasured recipes. The recipes in this book have been triple tested whenever practical, using open hearth and woodstove cooking techniques as well as on a modern stove.
The author M.M. Drymon is a historian living with her family in Maine. Drymon has written articles on historical subjects that have appeared in the Farm and Mill Gazette and the New York Times. With an extensive background as a writer, museum educator and curator, Drymon is dedicated to preserving information about historic foodways. Her Scotch Irish and English Borderland ancestors settled originally in New Jersey, the Carolinas, and Florida.
In September of 1718, a small group of settlers arrived in Casco Bay, Maine, to spend the first of a lifetime of winters in America. The year 2018 will mark the 300th Anniversary of this final wave of the great English Diaspora Migrations to America that of the Ulster and Border Scots/English people from Northern Britain. The 1718 project is a program that is devoted to scholarly research and public education about this cultural group and its contributions to American society. Scotch Irish Foodways in America Recipes From History is the first of many projects that will be undertaken to celebrate this anniversary.
ScotchIrish Foodways in America edition by M M Drymon Cookbooks Food Wine eBooks
Mary Drymon has made a significant contribution to scholarship on the Scots-Irish experience in America. She has done this by researching and writing about the eating habits of those early settlers from Northern Ireland. Not only are the recipes she has documented well researched and clearly written, but she has also done an excellent job of summarizing Scots-Irish history in the early chapters of her book.Personally, I also appreciate the different regional perspective she brings to the subject. Most works about the Scots-Irish tend to focus on their extend migration from Pennsylvania to the Carolinas, across the Appalachians, into the Ozarks, Texas and points west. Ms. Drymon correctly points out that the initial Scots-Irish settlements in this country were in Massachusetts, New Hampshire, and Maine (where she resides). And the Scots-Irish influence remains, particularly in New Hampshire and Maine, to this day.
I wish her the best with `The 1718 Project,' and hope it gains traction with Americans of Scots-Irish descent. And I would challenge her, in her next work on food, to try to trace the evolution of fried corn meal mush in this country. I have always thought of that dish as the quintessential American Scots-Irish dish, and having failed to find any history written about it myself, would hope that someone with more research skills would take up the challenge.
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ScotchIrish Foodways in America edition by M M Drymon Cookbooks Food Wine eBooks Reviews
A friend had a copy of this book and since we do reenacting I wanted one. Saw that the version was only $2.99 so I got it before buying the paper copy. Very glad that I did. The book is interesting enough, but the recipes are not unique in any way. Most are already available in other books that I own, and there were surprisingly few recipes in the book. I was expecting a cookbook, and this really didn't provide enough to qualify it for me. Needless to say, I did not order the paper copy.
Book in good condition -- great transaction!! Recommend!! A++
Gives a history most Americans know little about.
I'm sing this book, along with a few others, for a presentation on food history. It's a great resource for this ethnic group.
M.M. Drymon has made an important contribution to Scotch-Irish studies with her book Scotch-Irish Foodways in America. The Scotch-Irish are primarily descendants of Presbyterian lowland Scots who settled in Ulster, Ireland in the early 17th century and who began immigrating to America in large numbers in 1718. Although millions of Americans today are of Scotch-Irish descent, Scotch-Irish culture history remains steeped in mystery and folklore and still largely misunderstood. Because the Scotch-Irish gravitated to the American frontiers and settled beyond the established towns and settlements, their lives are typically not well documented in the historic records. One of the most interesting and revealing aspects of the Scotch-Irish are their foodways, which are a dynamic mix of Old and New World foods and traditions. The Scotch-Irish introduced the potato into the American diet, but they also quickly adopted such foods as "Johnny cakes" made from Indian corn or maize.
The book is well researched and written. Drymon first provides an excellent and succinct history of the Scotch-Irish, well illustrated with maps and drawings. The recipes are clearly written and easy to follow and organized by general types such as "Wild Game, Meats, and Fowl, "Chowder, Broth and Soup," and so on. They are also indexed. I've prepared a number of the recipes and the food is the best kind of traditional hearty fare that our parents and grandparents made before meals became "fast" and "preprepared." Drymon's book will make an excellent addition to the library of all cooks who value traditional foods the way they are supposed to be made and taste.
I highly recommend Drymon's Scotch-Irish Foodways in America not only to those who interested in the history of the Scotch-Irish and early America, but also to those who simply appreciate good food and knowing where it came from. For some, some of the recipes will be a new experience, but for others, some recipes will be familiar, and take them back in time to having "supper" at their grandparents' kitchen table, when meals were always comforting, satisfying and homemade. The book Scotch-Irish Foodways in America is associated with The 1718 Project program, which in 2018 will celebrate the 300th anniversary of the beginnings of Scotch-Irish emigrations to America and their contributions to the history of America.
Mary Drymon has made a significant contribution to scholarship on the Scots-Irish experience in America. She has done this by researching and writing about the eating habits of those early settlers from Northern Ireland. Not only are the recipes she has documented well researched and clearly written, but she has also done an excellent job of summarizing Scots-Irish history in the early chapters of her book.
Personally, I also appreciate the different regional perspective she brings to the subject. Most works about the Scots-Irish tend to focus on their extend migration from Pennsylvania to the Carolinas, across the Appalachians, into the Ozarks, Texas and points west. Ms. Drymon correctly points out that the initial Scots-Irish settlements in this country were in Massachusetts, New Hampshire, and Maine (where she resides). And the Scots-Irish influence remains, particularly in New Hampshire and Maine, to this day.
I wish her the best with `The 1718 Project,' and hope it gains traction with Americans of Scots-Irish descent. And I would challenge her, in her next work on food, to try to trace the evolution of fried corn meal mush in this country. I have always thought of that dish as the quintessential American Scots-Irish dish, and having failed to find any history written about it myself, would hope that someone with more research skills would take up the challenge.
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