Baked beans, salty and sweet. Bread pudding soaked in a whiskey sauce. Hearty clam chowder topped with crunchy oyster crackers. New Englanders certainly know their comfort food. But the culinary landscape of our region is more varied and vibrant than you might imagine. In their newest book, Northern Hospitality: Cooking by the Book in New England, Keith Stavely and Kathleen Fitzgerald explore the culinary traditions of New England from the 17th to the 20th century and the cookbook authors who preserved them.
Keith Stavely received a Ph.D. in English Literature from Yale University and an M.L.S. from Simmons College. A librarian and library administrator for many years, he retired in 2008 as director of the Fall River Public Library. Kathleen Fitzgerald holds a B.A. in English Literature from Boston University, a Div.M. from Andover Newton Theological School, and a M.L.I.S. from the University of Rhode Island. She has worked for over twenty years as a public librarian in urban settings in Massachusetts and Rhode Island and is currently a librarian at the Newport Public Library.
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