instagram pinterest linkedin facebook twitter goodreads

Welcome

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 already being recognized 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 . . . Schools with gastronomy programs or course offerings
related to the history of food will find this an invaluable addition to their libraries"
--Choice


Their earlier book, 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”
--Library Journal

and

“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”
--H-Net


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.