Saturday, December 07, 2013



John Thorne, Serious Pig: An American Cook in Search of His Roots (New York: North Point Press; Farrar, Straus and Giroux, 1996), p. 32 (ellipsis in original):
[A] clever geographer might be able draw up a map that districted Maine by bean type. He might start by marking off southeast Maine as favoring the pea bean, farm-country Maine the soldier and the Jacob's cattle bean, lumber country the original Steuben yellow eye, the Bangor area the sulphur bean, and Down East (up the coast from Ellsworth) the marafax ... and go on from there.
Id., p. 35:
You could, if you wished, assemble a book—a small one, to be sure, but a book even so—of Maine writers opining on the subject of cooking beans. Such narratives appear not only in the obvious places—Kenneth Roberts's Trending into Maine, Nathan S. Lowrey's folklore study, "Tales of the Northern Maine Woods: The History and Traditions of the Maine Guide"—but sometimes out of nowhere.

In The House That Jacob Built, John Gould (who swears by Jacob's cattle beans) interrupts his account of rebuilding the family house after the original burned to the ground to devote an entire chapter to the subject. Carroll F. Terrell, in Growing Up Kennebec, a funny, no-holds-barred narrative of a Maine boyhood in the twenties, stops the action to provide a step-by-step description of his mother's recipe (she prefers yellow eyes). Walter Howe pauses in his comic narrative, Frost You Say?, to explain his method (he leans toward Kentucky Wonders).
Related post: Kenneth Roberts on Beans.

<< Home
Newer›  ‹Older

This page is powered by Blogger. Isn't yours?