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A little History
Early frontier
cooking was greatly influenced by place and season.
Indigenous plants and animals supplied much of the food.
Other provisions (flour, dried beans, coffee, sugar,
etc.) were stocked at points of origin and resupplied
along the way. The first pioneers in most places ate by
campfires. By necessity, foods were cooked by very
simple methods. Dutch ovens, frying pans, boiling pots,
and roasting spits were typically employed. As
settlements grew, so did the range of cuisine. Why?
Improvements in housing and transportation enabled a
greater variety of food to be prepared in more
traditional ways.
Times may have been much more primitive back then
and the people did not have any choice on how the food
was prepared but many of us including myself believe
that by cooking in traditional ways you are not just
adding great flavor to the food's you are preparing but
your are preserving history. When you finish a meal you
have prepared with cast Iron over a fire you appreciate
what you have done because of the time you have put into
it. Sure it is easier to put something in the microwave
for 5 minutes but the experience or taste are nowhere
near the same.
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