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Massasoit --- 1580-1661

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Massasoit --- 1580-1661 --- Juvenile fiction --- United States --- History --- Colonial period --- ca. 1600-1775

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"This book is situated within the terrain of intense debate over the placement and displacement of monuments to difficult histories. Installed in Plymouth in 1921 to commemorate the Tercentenary of the landing of the Pilgrims, Cyrus Dallin's statue Massasoit was intended to memorialize the Pokanoket Massasoit (leader) Ousamequin as a welcoming diplomat and participant in the mythical first Thanksgiving. But Massasoit did not remain only in Plymouth. Lisa Blee and Jean O'Brien track the physical and narrative mobility of Massasoit through its inception and its movement to numerous locations in the US to illuminate how Massasoit's attachment to national origins did and did not move with the installations. The historical memory surrounding Massasoit suggests both the rich potential of Indigenous public historians to intervene in sanitized national narratives of origins, and the ways in which this history is commodified. Can Massasoit prompt viewers to reckon with ... the structural violence of settler colonialism in commemorative landscapes, or does it further entrench celebratory narratives of national origins?"--

Collective memory --- Monuments --- Wampanoag Indians --- Massasoit Indians --- Pokanoket Indians --- Algonquian Indians --- Indians of North America --- Historical monuments --- Architecture --- Sculpture --- Historic sites --- Memorials --- Public sculpture --- Statues --- Collective remembrance --- Common memory --- Cultural memory --- Emblematic memory --- Historical memory --- National memory --- Public memory --- Social memory --- Memory --- Social psychology --- Group identity --- National characteristics --- Political aspects --- Social aspects --- History. --- Massasoit,

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Forages through New England's most famous foods for the truth behind the region's culinary mythsMeg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution-while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England's culinary myths and reality through some of the region's most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England-the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how "New England food" actually came to be.

Wisconsin. --- Turkey. --- Terroir. --- Salmon. --- Refrigeration. --- Pumpkins. --- Pineapple cheese. --- Pies. --- Oysters. --- Native Americans. --- Milk. --- Massasoit. --- Maple Syrup. --- Johnny Appleseed. --- Hobbamock. --- Herring. --- Goat cheese. --- Fluff. --- Fishing. --- Extinction. --- Dairy. --- Culinary history;Connecticut;Massachusetts;New Hampshire;Rhode Island;Vermont;Immigrants;Industrialized food;Portuguese;Irish;Italian;French Canadian;Lowell Massachusetts;tenements;baked beans;molasses;colonists;sugar;beans;Wampanoag;sugar consumption;triangle trade;Boston Cooking School;Ellen Swallow Richards;Boiled Dinner;Urbanization;Colonial Revival;Immigration;Home economics;Corn;Cornmeal;Flint corn;Baking;Leavening;Cornbread;Agriculture;Potato famine;Lobster. --- Cranberries. --- Cod. --- Clams. --- Cheese. --- Cheddar. --- Canning. --- Apples. --- Apple cider. --- Agriculture. --- Baking. --- Boiled Dinner. --- Boston Cooking School. --- Colonial Revival. --- Connecticut. --- Corn. --- Cornbread. --- Cornmeal. --- Culinary history. --- Ellen Swallow Richards. --- Flint corn. --- French Canadian. --- Home economics. --- Immigrants. --- Immigration. --- Industrialized food. --- Irish. --- Italian. --- Leavening. --- Lobster. --- Lowell Massachusetts. --- Massachusetts. --- New Hampshire. --- Portuguese. --- Potato famine. --- Rhode Island. --- Urbanization. --- Vermont. --- Wampanoag. --- baked beans. --- beans. --- colonists. --- molasses. --- sugar consumption. --- sugar. --- tenements. --- triangle trade. --- Indians of North America. --- Maple syrup.