Mark Twain and food

In Read on August 11, 2010 at 7:23 am

Turns out Mark Twain was an early locavore:

In fact, Twain was so exact about wild foods because, during years of rambling travels, he’d tasted them all at their best—which meant eating them where they were from. He’d eaten prairie-chickens as a boy in Hannibal, Missouri, just across the river from the great tallgrass, and terrapin as a printer’s assistant in Philadelphia. He’d eaten sheepshead and croaker fish as a steamboat pilot in New Orleans, and Lahontan cutthroat trout in Tahoe when he fled west, away from the draft agents of the Union and Confederate armies. In a very real sense, his menu was a memoir of fondly remembered travels, from the prairies to the mountains and from the New Orleans docks to the backstreets of San Francisco.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: