{"product_id":"galloping-gourmet-9781496236807","title":"Galloping Gourmet","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e2024 Colorado Book Award History Finalist\u003cbr\u003e\u003cbr\u003e\u003ci\u003eGalloping Gourmet\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e 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 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"One of the most innovative and creative looks at the great showman ever published.\"—Stuart Rosebrook, \u003ci\u003eTrue West\u003c\/i\u003e\u003cbr\u003e“After reading Steve Friesen’s deliciously written \u003ci\u003eGalloping Gourmet\u003c\/i\u003e, 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 \u003ci\u003eTrue West\u003c\/i\u003e magazine\u003cbr\u003e“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. \u003ci\u003eGalloping Gourmet\u003c\/i\u003e is a delicious delight.”—Bill Markley, author of \u003ci\u003eWild Bill Hickok and Buffalo Bill Cody: Plainsmen of the Legendary West\u003c\/i\u003e\u003cbr\u003e“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 \u003ci\u003eShaken in 2020, but Not Stirred: Cocktails, Connections, and Humor\u003c\/i\u003e\u003cbr\u003e“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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eList of Illustrations\u003cbr\u003e Acknowledgments\u003cbr\u003e Introduction: A Culinary Biography\u003cbr\u003e Part 1. Acquiring a Taste for the Good Life\u003cbr\u003e 1. Apples, Yellow-Legged Chickens, and Whiskey\u003cbr\u003e 2. Hardtack and Wagon Trains\u003cbr\u003e 3. Becoming a Gourmet\u003cbr\u003e 4. Dining at Delmonico’s\u003cbr\u003e 5. Buffalo Bill Ate Here\u003cbr\u003e Part 2. Culinary Themes from an Exhibition\u003cbr\u003e 6. Founding and Feeding the Wild West\u003cbr\u003e 7. Meals on Wheels\u003cbr\u003e 8. The World at Buffalo Bill’s Table\u003cbr\u003e 9. Rib Roasts, Orphans, and Public Relations\u003cbr\u003e 10. Buffalo Bill’s British Invasion\u003cbr\u003e 11. Introducing American Cuisine to Europe\u003cbr\u003e 12. Fourth of July Feasts\u003cbr\u003e 13. Caterers, Cracker Jack, and Red Lemonade\u003cbr\u003e 14. Dining Out with William F. Cody and Friends\u003cbr\u003e 15. Meanwhile, Back at the Ranch\u003cbr\u003e Part 3. The Last Stands\u003cbr\u003e 16. Tanglefoot, Ginger Ale, and a Tempestuous Marriage\u003cbr\u003e 17. The Banquet Ends\u003cbr\u003e 18. Still Eating and Drinking with Buffalo Bill\u003cbr\u003e Appendix\u003cbr\u003e Notes\u003cbr\u003e Bibliography\u003cbr\u003e Index","brand":"University of Nebraska Press","offers":[{"title":"Default Title","offer_id":49409245479255,"sku":"9781496236807","price":17.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781496236807.jpg?v=1730506123","url":"https:\/\/bookcurl.com\/products\/galloping-gourmet-9781496236807","provider":"Book Curl","version":"1.0","type":"link"}