Mark Twain: Traveling Foodie

Travel Blog  •  Eva Holland  •  07.15.10 | 12:52 PM ET

The Atlantic’s Andrew Beahrs examines Mark Twain’s food fantasies, and the ways in which his tastes were shaped by his travels. Here’s his take on a list of must-haves Twain composed during a long European tour:

Twain didn’t just want mussels; he wanted steamed mussels, from San Francisco. He wanted terrapin from Philadelphia, stewed with sherry and cream (the recipe’s main rival, from Baltimore, omitted the cream—Twain loved cream). He wanted partridge from Missouri, shad from the Connecticut River, and perch and canvasback ducks from Baltimore. The list went on ... In a very real sense, his menu was a memoir of fondly remembered travels, from the prairies to the mountains and from the New Orleans docks to the backstreets of San Francisco.

Eva Holland is co-editor of World Hum. She is a former associate editor at Up Here and Up Here Business magazines, and a contributor to Vela. She's based in Canada's Yukon territory.

2 Comments for Mark Twain: Traveling Foodie

Ben 07.15.10 | 4:18 PM ET

Look for the first volume of the annotated and illustrated Autobiography of Mark Twain, edited by the staff of the Mark Twain Papers & Project at UC Berkeley, and published by University of California Press, in November 30, 2010.

Traveller 07.22.10 | 3:42 AM ET

I love reading Mark Twain’s work. I don’t know how he came up with these beautiful and meaningful quotes. I find its very refreshing.

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