Food in Missouri, A Cultural Stew

by Madeline Matson

Matson brings to life the traditions behind foods eaten today, providing a unique perspective on the people who explored and settled the state—Native Americans, the Spanish, the French, the Germans, African Americans. Key people, places and institutions in Missouri’s food history are highlighted. Food in Missouri illustrates that the state’s rich heritage truly is a cultural stew.

ISBN: 0-8262-0960-2

Publisher: University of Missouri Press

Pages: 147

Dimensions: 6" x 9"