A Culinary History of Downeast Maine - by Sharon L Joyce (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>Maine (TM)s Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techniques used by the Wabanakis and early colonists are still in use today. Lobster and other seafood from the Gulf of<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"""Joyce's fascination with Maine dates back to her childhood when she developed a taste for lobster and in fifth-grade wrote a report about the Pine Tree State gluing lobster shells and potato pieces to a poster. <p/><br>Since then, she has delighted in researching, practicing sharing and improvising with the state's food traditions. Over the years, what she has gleaned and learned is woven into her colorful, informative cookbook "A Culinary History of Downeast Maine" (American Palate, division of The History Press, $21.99), published earlier this year."" <i> Ellsworth American </i>" <p/><br>
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