Description
Book Synopsis2024 Colorado Book Award History Finalist
Galloping Gourmet explores an unfamiliar side of a familiar character in American history, William F. “Buffalo Bill” Cody. In this entertaining narrative Steve Friesen explores the evolving role of eating and drinking in Buffalo Bill’s life (1846–1917). Friesen starts with Buffalo Bill’s culinary roots on the American Plains, eating simple foods such as cornbread, fried “yellow-legged” chicken, and hardtack. Buffalo Bill discovered gourmet dining while leading buffalo-hunting expeditions and scouting. As his fame increased, so did his desire and opportunities for fine dining: his early show business career allowed him to dine at some of the best restaurants in the country.
Friesen examines the creation of Buffalo Bill’s Wild West Show in 1883, in which Cody introduced his diverse cast of employees to dining that equaled America’s best restaurants. One newspaper
Trade Review"One of the most innovative and creative looks at the great showman ever published."—Stuart Rosebrook,
True West“After reading Steve Friesen’s deliciously written
Galloping Gourmet, I wish I could go back in time to travel, tour, and dine with the West’s greatest promoter, Buffalo Bill Cody—and you will, too.”—Stuart Rosebrook, editor of
True West magazine
“Buffalo Bill Cody nurtured his zest for life and that included good food and good drink. Steve Friesen brings to life Cody’s exuberance for providing the best food and conversation for his companions, whether sitting around a prairie campfire with scouts and Indians or dining in Eastern and European capitals with the rich and famous. Every fan of Buffalo Bill will love this book, chock-full of information such as Buffalo Bill’s introducing popcorn to Paris.
Galloping Gourmet is a delicious delight.”—Bill Markley, author of
Wild Bill Hickok and Buffalo Bill Cody: Plainsmen of the Legendary West“I love tasting history as well as reading about it. . . . Steve Friesen has amassed a collection of William F. ‘Buffalo Bill’ Cody’s passions for food. The details are a wonderful piece of history that Friesen has documented for all to see and taste.”—Sherry Monahan, culinary historian and author of
Shaken in 2020, but Not Stirred: Cocktails, Connections, and Humor“Steve Friesen takes his readers behind the scenes, where readers encounter Wild West performers from around the globe, prominent journalists, royal visitors, and an international array of spectators, all of whom appreciated not only Buffalo Bill’s dramatic performances but also the exceptional meals he provided, ranging from grand banquets to various treats from concession stands.”—Jeremy M. Johnston, Ernest J. Goppert Curator of the Buffalo Bill Museum
Table of ContentsList of Illustrations
Acknowledgments
Introduction: A Culinary Biography
Part 1. Acquiring a Taste for the Good Life
1. Apples, Yellow-Legged Chickens, and Whiskey
2. Hardtack and Wagon Trains
3. Becoming a Gourmet
4. Dining at Delmonico’s
5. Buffalo Bill Ate Here
Part 2. Culinary Themes from an Exhibition
6. Founding and Feeding the Wild West
7. Meals on Wheels
8. The World at Buffalo Bill’s Table
9. Rib Roasts, Orphans, and Public Relations
10. Buffalo Bill’s British Invasion
11. Introducing American Cuisine to Europe
12. Fourth of July Feasts
13. Caterers, Cracker Jack, and Red Lemonade
14. Dining Out with William F. Cody and Friends
15. Meanwhile, Back at the Ranch
Part 3. The Last Stands
16. Tanglefoot, Ginger Ale, and a Tempestuous Marriage
17. The Banquet Ends
18. Still Eating and Drinking with Buffalo Bill
Appendix
Notes
Bibliography
Index
