Keith Stavely and Kathleen Fitzgerald’s three books on New England and American food history have been widely acclaimed. Their latest, United Tastes: The Making of the First American Cookbook (University of Massachusetts Press, 2017), is gaining recognition as a key work of culinary and regional history.
“one of the best researched . . . works written about any American culinary topic”
--Andrew F. Smith
--Editor-in-Chief, Oxford Encyclopedia of Food and Drink in America
“one of the best books about Connecticut history in a generation”
--Walter W. Woodward, Connecticut State Historian
"detailed and fascinating"
"an original contribution to the literature on postrevolutionary culture and society"
--Journal of American History
"Stavely and Fitzgerald have found so many connections, have thought to ask so many of the right questions, have managed to see so much and have packed so much scholarship into this book with so light a touch"
--Petits Propos Culinaire
"readers will find themselves eagerly positing which cookbooks they want to give the United Tastes treatment to"
--New England Quarterly
December, 2018: UNITED TASTES IS THE 2017 WINNER OF THE ASCH (ASSOCIATION FOR THE STUDY OF CONNECTICUT HISTORY) BRUCE FRASER AWARD, BESTOWED FOR THE "BEST WORK ON A SIGNIFICANT ASPECT OF CONNECTICUT'S PUBLIC HISTORY." An honor indeed for United Tastes to have been chosen by ASCH for this prize!
An earlier book by Stavely and Fitzgerald, Northern Hospitality: Cooking by the Book in New England (University of Massachusetts Press, 2011), was called
“an excellent and original attempt to go deep into the detail of New England’s cooking heritage”
--Times Literary Supplement
“[an] unexpected gem in the ocean of works on food”
“nothing less than a meditation on the evolving New England mind through the prism of its foodways”
--British Food in America
Stavely and Fitzgerald made their debut with America’s Founding Food: The Story of New England Cooking (University of North Carolina Press, 2004). This was praised as
“[a] careful, scholarly account [that] emphasizes social change and its influence on gastronomy”
--Times Literary Supplement
Another reviewer commented that
“to read this book as a sort of dictionary of New England foods is a joyful experience”
America’s Founding Food has been deemed a “classic tome” (Choice) and was awarded a 2005 Best of the Best from University Presses selection by the American Association of University Presses.
Stavely and Fitzgerald have also contributed to the Proceedings of the Oxford Symposium on Food and Cookery and The Oxford Companion to Sugar and Sweets.
They have written for and been interviewed by many media outlets, including the Chicago Tribune, the Boston Globe, the Providence Journal, the Baltimore Sun, Slate, and Yankee Magazine. The have spoken at Plimoth Plantation, the Massachusetts, Connecticut, and Rhode Island historical societies, and a great many local historical societies, libraries, museums, and interest groups throughout the Northeast.
They live in Jamestown, Rhode Island.