Machine generated contents note: List of Illustrations -- Acknowledgements -- Introduction -- A Culinary Biography -- Section One -- Acquiring a Taste for the Good Life -- Chapter One -- Apples, Yellow-Legged Chickens and Whiskey -- Chapter Two -- Hard Tack and Wagon Trains -- Chapter Three -- Buffalo Bill Becomes a Gourmet -- Chapter Four -- Dining at Delmonico's -- Chapter Five -- Buffalo Bill Ate Here -- Section Two -- Culinary Themes from an Exhibition -- Chapter Six -- Founding and Feeding the Wild West -- Chapter Seven -- Meals on Wheels -- Chapter Eight -- The World Breaks Bread at Buffalo Bill's Table -- Chapter Nine -- Rib Roasts, Paupers, and Public Relations -- Chapter Ten -- From Prairie to Palace: Dining in Great Britain -- Chapter Eleven -- American Cuisine Introduced to Europe -- Chapter Twelve -- Fourth of July Feasts -- Chapter Thirteen -- Caterers, Cracker Jacks and Red Lemonade -- Chapter Fourteen -- Dining Out With William F. Cody and Friends -- Chapter Fifteen -- Meanwhile Back at the Ranch -- Section Three -- The Last Stands -- Chapter Sixteen -- Tanglefoot, Ginger Ale and A Tempestuous Marriage -- Chapter Seventeen -- The Banquet Ends -- Chapter Eighteen: Still Eating and Drinking with Buffalo Bill -- Appendix -- Notes -- Bibliography -- Index.
Summary:
"Galloping Gourmet is a culinary biography, a deep dive into the different roles food and drink played in William F. "Buffalo Bill" Cody's life"-- Provided by publisher. "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). Steve 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 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." Buffalo Bill opened the first Mexican restaurant east of the Mississippi and introduced American foodways to Europe. Equally comfortable eating around a campfire or at Delmonico's, Buffalo Bill also dined with leading celebrities of his day. Still, controversy surrounded his drinking, his death, and his ongoing culinary legacy. Galloping Gourmet includes an appendix of more than thirty annotated period recipes. "-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.