Using the dietary information provided in Lewis and Clark's journals, the author recreates the recipes for the many culinary delights the expedition participants experienced at various times and locales along their trip.
By combining history and cooking, the book creates opportunities for everyone to learn, experience (not to mention re-create) history.
11 and Up
9 to 13
This could go either way. It is a valuable addition to a cookbook collector's library. Others may find it fun to borrow at a local library, whether for cooking, experiencing history, or celebrating Lewis and Clark.
The author calls her effort “paleocuisineology” which she defines as “bringing history alive through cooking – to make a history book with recipes.” Food was a critical item and Lewis and Clark constantly wrote about it in their journals. The author’s point is that, though there were instances of shortages, spoiled food, and indigestible fare, to be sure, the expedition was for the most part healthfuly and tastefully well fed.
The casual reader might be a little suspicious that this is just a marketing gimic that does little justice to history or the culinary arts. The reader would be dead wrong. This is an extraordinarily well researched work. Historically dead accurate. The recipes speak for themselves.