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.
Mark Twain and foodIn Read on August 11, 2010 at 7:23 am