Galloping Gourmet : Eating and Drinking with Buffalo Bill.

ISBN:

9781496238122

Title:

Author:

Friesen, Steve.

Personal Author:

Friesen, Steve.

Edition:

1st ed.

Physical Description:

1 online resource (320 pages)

Contents:

Cover Page -- Title Page -- Copyright Page -- Contents -- Illustrations -- Acknowledgments -- Introduction: A Culinary Biography -- Part 1. Acquiring a Taste for the Good Life -- 1. Apples, Yellow-Legged Chickens, and Whiskey -- 2. Hardtack and Wagon Trains -- 3. Becoming a Gourmet -- 4. Dining at Delmonico's -- 5. Buffalo Bill Ate Here -- Part 2. Culinary Themes from an Exhibition -- 6. Founding and Feeding the Wild West -- 7. Meals on Wheels -- 8. The World at Buffalo Bill's Table -- 9. Rib Roasts, Orphans, and Public Relations -- 10. Buffalo Bill's British Invasion -- 11. Introducing American Cuisine to Europe -- 12. Fourth of July Feasts -- 13. Caterers, Cracker Jack, and Red Lemonade -- 14. Dining Out with William F. Cody and Friends -- 15. Meanwhile, Back at the Ranch -- Part 3. The Last Stands -- 16. Tanglefoot, Ginger Ale, and a Tempestuous Marriage -- 17. The Banquet Ends -- 18. Still Eating and Drinking with Buffalo Bill -- Appendix: Historical Recipes from Buffalo Bill's Life and Times -- Notes -- Bibliography -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2023

Publication Information:

Lincoln :

University of Nebraska Press,

2023.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5978	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

2024 Colorado Book Award History Finalist

Galloping Gourmet explores an unfamiliar side of a familiar character in American history, William F. "Buffalo Bill" Cody. In this entertaining narrative Steve Friesen explores the evolving role of eating and drinking in Buffalo Bill's life (1846-1917). Friesen starts with Buffalo Bill's culinary roots on the American Plains, eating simple foods such as cornbread, fried "yellow-legged" chicken, and hardtack. Buffalo Bill discovered gourmet dining while leading buffalo-hunting expeditions and scouting. As his fame increased, so did his desire and opportunities for fine dining: his early show business career allowed him to dine at some of the best restaurants in the country.

Friesen examines the creation of Buffalo Bill's Wild West Show in 1883, in which Cody introduced his diverse cast of employees to dining that equaled America's best restaurants. One newspaper reporter observed that "Colonel Cody displays no more care about anything than the proper feeding of horse and man." Cody opened the first Mexican restaurant east of the Mississippi and introduced American foodways to Europe. Equally comfortable eating around a campfire on the plains or at Delmonico's in New York City, he also dined with leading celebrities of his day. In the final section Friesen addresses the controversies surrounding Cody's drinking, his death, and his ongoing culinary legacy. Galloping Gourmet includes an appendix of more than thirty annotated period recipes.

Author Notes

Steve Friesen is the retired director of the Buffalo Bill Museum and Grave in Golden, Colorado, and contributing editor of True West magazine. He is the author of Lakota Performers in Europe: Their Culture and the Artifacts They Left Behind and Buffalo Bill: Scout, Showman, Visionary .