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Diane Publishing Books
Fading Feast: A Compendium of Disappearing American Regional Foods
Raymond Sokolov (au). In the early 1980s, on a mission for the American Museum of Natural History, Sokolov criss-crossed America in search of traditional regional cuisines. He returned with a cornucopia of recipes that few at the time seemed eager to maintain -- recipes such as Cajun boudin blanc, persimmon fudge, & the makings of a traditional clam bake. The result, “Fading Feast,” was meant to serve as a preservation of these vanishing, quintessentially American foods. Since its first publication, however, the book has proven to be not a fond farewell, but rather the forerunner of reawakened interest in these edible treasures. As timely & savory today, this edition features 11 essays not included in the original edition. Black & white drawings.
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