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Keith Stavely and Kathleen Fitzgerald

WELCOME

 

Learn about the foodways of a nineteenth-century New England mill girl! 

The National Park Service, together with the Center for Children's Books, has developed an inspiring and information-rich Books to Parks online resource for middle school children and teachers. Among the books in the program is Lyddie, by Katherine Paterson. It's the story of a a thirteen-year-old girl who must work in one of the Lowell mills after her family loses their farm. We were invited to write about "Food in New England" in Lyddie's time. Click the "Lyddie" link below our picture to read more.

 

And in other news: Lately we've been doing some research into the identity of "Mrs. Bliss of Boston," author of A Practical Cook Book (1850). We'll be sharing more about her and two other 19th century New England cookbook authors in the Spring 2025 issue of the renowned British food journal, PPC (Petits Propos Culinaires). We'll include a link when the article appears. For now, let us recommend one of Mrs. Bliss's many superb recipes, Ginger Nuts. These are great little molasses cookies with a gingery bite. You can find them (see link below our picture) and other easy-to-make historical recipes on our blog!  

 

 

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), has been 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"
--Choice
 
"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
 
"for both seasoned food historians and those unaccustomed to thinking of how politics might inform what comes onto a dinner plate, United Tastes is a refreshing and illuminating read"
--Connecticut History Review
 
Beyond these laudatory reviews, United Tastes is the winner of the BRUCE FRASER AWARD for 2017, from the Association for the Study of Connecticut History (ASCH).
 
"United Tastes is lively and erudite in equal measure, and a
particularly valuable contribution to the literature of Connecticut history"
--award citation, Connecticut History Review


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”
--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.

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