Product Description
by M. M. Drymon (Author)
In 1718, the first winter was spent at Casco Bay in Maine by some of the earliest members of the last wave of the English Colonial Diaspora to America: that of a unique cultural blend of peoples that was born in the borderlands of England and Lowland Scotland, spent about two hundred years in the north of Ireland and then moved to America as the Scotch- Irish of the 18th century back country frontier. Scotch Irish Foodways celebrates a traditional diet and explains how it was transformed while also changing America itself. The recipes in this book have been derived from historic sources, cookbooks, and carefully treasured recipes obtained from food historians, family members, and friends.
Author Biography
Dr. M.M. Drymon is a historian living with her family in Maine. She 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 historian, museum educator and curator, Drymon is dedicated to preserving historic foodways. She is also a passionate advocate for Lyme disease and Autism research. An avid reader, the author maintains an interest in the American Civil War and genealogy. Her Scotch Irish and English Borderland ancestors settled originally in New Jersey, the Carolinas, and Florida. She was trained in the art of Open Hearth Cooking at the Israel Crane House in Montclair, N.J. and took classes at Colonial Williamsburg in Virginia. She learned how to cook on a wood stove in her grandmother's kitchen. She had a lengthy career as a museum curator, developing recipes and curricula for historic cooking classes that were conducted in working museum kitchens.
