Title

Eating Moose: Thoreau, Regional Cuisine, and National Identity

Abstract

Descriptions of food, expressly of moose, are an important part of Henry David Thoreau’s overall writing project in The Maine Woods (1864). At the 1985 Presidential Address of the Thoreau Society Annual Meeting, Frederick Wagner observed a culinary theme connecting Thoreau’s three travel narratives, including A Week on the Concord and Merrimack Rivers (1849) and Cape Cod (1865). While Thoreau discusses his culinary adventures memorably in all three works, it is in The Maine Woods that Wagner notes, “The reader perceives a heightened appetite, more physical and spiritual energy and exaltation than he displayed either on the Concord and Merrimack...

Department(s)

English and Technical Communication

Comments

Chapter 6

Document Type

Book - Chapter

Document Version

Citation

File Type

text

Language(s)

English

Rights

© 2019 University of Massachusetts Press, All rights reserved.

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