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(More customer reviews)Wagon Wheel Kitchens can be considered a classic now, one of the best books on eating and cooking on the Oregon Trail. It's not just recounting of the trials and tribulations of gathering and carrying foodstuffs for the months-long travel, but the new science and technology that made going on the Oregon Trail possible. The very basics that we take for granted today such a flour, are all explored. I found the nascent food science such as Preston's yeast flour and the fight over ingredients that made a simple loaf of bread rise all interesting and thought-provoking. What on earth would people do today when many can't even make a simple roux?
Highly recommended not only for someone interested in the Oregon Trail, but also for putting family history into context. Any teacher studying this period in the classroom or college level would benefit from reading it for himself or assigning it.
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Pioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers' diaries, letters, newspaper advertisements, and nineteenth-century cookbooks, Williams re-creates the highs and lows of cooking and eating on the Oregon Trail. She investigates the mundane--biscuits and bacon, mush and coffee--as well as the unexpected--carbonated soda made from bubbling spring water; ice cream created from milk, snow, and peppermint; fresh fruits and vegetables.Understanding what and how the pioneers ate, Williams demonstrates, is essential to understanding how they lived and survived--and sometimes died--on the trail.
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