About the book
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.
Editions of Galloping Gourmet
- Paperback
- ISBN 9781496236807
- EBook
- ISBN 9781496238122
- EBook
- ISBN 9781496238139
Read an Excerpt
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.
Frequently Asked Questions
What is Galloping Gourmet about?
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.
What core themes, tropes, or subjects are explored in Galloping Gourmet?
History and Archaeology > History > History of the Americas
Where can I read a sample of Galloping Gourmet?
You can read an official preview of the few pages here https://www.book2look.com/book/9781496236807
Who is/are the Author/s of the book Galloping Gourmet?
Steve Friesen
Who is the Publisher of the book Galloping Gourmet?
Bison Books
What are the ISBN numbers for the physical and digital editions?
Galloping Gourmet is available as paperback(ISBN 9781496236807) and ebook(ISBN 9781496238122) and ebook(ISBN 9781496238139)
Where can I buy Galloping Gourmet online or support local independent bookshops?
You can buy Galloping Gourmet from below
Where can I buy Galloping Gourmet?