Post by blackcrowheart on Aug 22, 2006 23:19:13 GMT -5
'Norumbega' filled with historical information
By H.G. Brack.
NORUMBEGA RECONSIDERED: MAWOOSHEN AND THE WAWENOC DIASPORA
By H.G. Brack.
350 pages.
$24.
In an ambitious effort to fill in a "lost chapter in Maine history," author Skip Brack explores what happened to the Native American tribes of Maine's central coast during the years 1535-1620, when most of those native peoples were dispersed inland from their coastal habitat.
NORUMBEGA RECONSIDERED is a scholarly work that is both a history of Maine's native coastal people, as well as an examination and comparison of various historian interpretations of what has already been written. Skip Brack is the curator of the Davistown Museum in Liberty.
Brack focuses on a vanished tribe, the Wawenocs, and their place in a loose confederation of Abenaki tribes called the Mawooshen. He describes their relationships with other tribes, their economy, customs, leadership, geographic range, and their disastrous contact with European explorers, sailors, and traders. The Wawenocs are gone now, as are the rest of the Mawooshen, eliminated by intertribal fur trading wars, European firearms, and devastating diseases, including the Great Pandemic of 1617-19.
The Wawenocs lived near the Sheepscot, Medomak, St. George, and Damariscotta rivers. They are mentioned in accounts by early explorers like Samuel Champlain, George Waymouth, and John Smith, but somehow over the years historians have forgotten them.
Learn about Norumbega's mythical city of gold, why only Europeans would consider Maine's coast a wilderness, why the careening and cleaning of European ship hulls was a bad idea, and what "Indian wheat" really is.
More than half this book contains maps, notes, an essay, and lengthy annotated bibliographies. Although the narrative is dry and wordy, the historical information and references make this most suitable for students, teachers, and scholars.
GOOD FOOD SIMPLY PREPARED: A COLLECTION FROM 3 GENERATIONS OF THE STYRNA FAMILY.
By Joan Styrna.
239 pages.
$19.95.
Although written by a gourmet chef, this cookbook is for folks who like to eat real food and lots of it. The recipes here are for solid comfort foods, not the frilly stuff people just push around on their plates wondering what it is.
GOOD FOOD SIMPLY PREPARED is a collection of 114 family recipes from three generations of the Styrna family. The author, Joan Styrna, is a professional chef and cooking instructor who happily boasts of a personal library of more than 400 cookbooks.
The chapters tell of family cooking history, from grandparents and parents to her own years as a chef and teacher. Her family has Eastern European roots. So many of the recipes reflect that cooking style -- Lithuanian pierogi and babka, sauerkraut and pork, and Russian Kotleti.
None of these recipes are for weight-watchers or low-fat dieters, although Styrna occasionally offers some low-fat ingredient substitutes. Mostly, however, she cooks with butter, oil, heavy cream, bacon drippings, and spices, and she clearly goes for hearty flavor. There are many recipes for meat dishes (Portugese pot roast, Italian meat roll, pork pate), lots of soup recipes (cabbage soup, sausage soup, hot beet soup), and numerous recipes for delicious desserts like Hot Milk Sponge Cake, Cranberry Goodin' Puddin,' and Apple Blondies.
This is a really fun cookbook, but you'll need to go out and buy a bigger belt.
Bill Bushnell lives and writes in Harpswell.
By H.G. Brack.
NORUMBEGA RECONSIDERED: MAWOOSHEN AND THE WAWENOC DIASPORA
By H.G. Brack.
350 pages.
$24.
In an ambitious effort to fill in a "lost chapter in Maine history," author Skip Brack explores what happened to the Native American tribes of Maine's central coast during the years 1535-1620, when most of those native peoples were dispersed inland from their coastal habitat.
NORUMBEGA RECONSIDERED is a scholarly work that is both a history of Maine's native coastal people, as well as an examination and comparison of various historian interpretations of what has already been written. Skip Brack is the curator of the Davistown Museum in Liberty.
Brack focuses on a vanished tribe, the Wawenocs, and their place in a loose confederation of Abenaki tribes called the Mawooshen. He describes their relationships with other tribes, their economy, customs, leadership, geographic range, and their disastrous contact with European explorers, sailors, and traders. The Wawenocs are gone now, as are the rest of the Mawooshen, eliminated by intertribal fur trading wars, European firearms, and devastating diseases, including the Great Pandemic of 1617-19.
The Wawenocs lived near the Sheepscot, Medomak, St. George, and Damariscotta rivers. They are mentioned in accounts by early explorers like Samuel Champlain, George Waymouth, and John Smith, but somehow over the years historians have forgotten them.
Learn about Norumbega's mythical city of gold, why only Europeans would consider Maine's coast a wilderness, why the careening and cleaning of European ship hulls was a bad idea, and what "Indian wheat" really is.
More than half this book contains maps, notes, an essay, and lengthy annotated bibliographies. Although the narrative is dry and wordy, the historical information and references make this most suitable for students, teachers, and scholars.
GOOD FOOD SIMPLY PREPARED: A COLLECTION FROM 3 GENERATIONS OF THE STYRNA FAMILY.
By Joan Styrna.
239 pages.
$19.95.
Although written by a gourmet chef, this cookbook is for folks who like to eat real food and lots of it. The recipes here are for solid comfort foods, not the frilly stuff people just push around on their plates wondering what it is.
GOOD FOOD SIMPLY PREPARED is a collection of 114 family recipes from three generations of the Styrna family. The author, Joan Styrna, is a professional chef and cooking instructor who happily boasts of a personal library of more than 400 cookbooks.
The chapters tell of family cooking history, from grandparents and parents to her own years as a chef and teacher. Her family has Eastern European roots. So many of the recipes reflect that cooking style -- Lithuanian pierogi and babka, sauerkraut and pork, and Russian Kotleti.
None of these recipes are for weight-watchers or low-fat dieters, although Styrna occasionally offers some low-fat ingredient substitutes. Mostly, however, she cooks with butter, oil, heavy cream, bacon drippings, and spices, and she clearly goes for hearty flavor. There are many recipes for meat dishes (Portugese pot roast, Italian meat roll, pork pate), lots of soup recipes (cabbage soup, sausage soup, hot beet soup), and numerous recipes for delicious desserts like Hot Milk Sponge Cake, Cranberry Goodin' Puddin,' and Apple Blondies.
This is a really fun cookbook, but you'll need to go out and buy a bigger belt.
Bill Bushnell lives and writes in Harpswell.