Galloping Gourmet
Eating and Drinking with Buffalo Bill
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Product details:
- Publisher University of Nebraska Press
- Date of Publication 1 December 2023
- ISBN 9781496236807
- Binding Paperback
- No. of pages320 pages
- Size 229x152 mm
- Weight 490 g
- Language English
- Illustrations 13 photographs, 12 illustrations, appendix, index 516
Categories
Long description:
Silver Medal Winner for the 2024 Will Rogers Medallion
Finalist for the 2024 Colorado Book Award
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.
Table of Contents:
List of 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
Notes
Bibliography
Index
