This interdisciplinary resource presents recipes which reflect the practices of historic periods, cultural groups, and geographic regions of the United States. These are organized in 11 sections: (1) "American Indians"; (2) "The Colonial Period"; (3) "The Revolutionary War"; (4) "Westward Expansion"; (5) "The Civil War"; (6) "The Northeast"; (7) "The Mid-Atlantic States"; (8) "The Southeast"; (9) "The Midwest and Prairies"; (10) "The Southwest"; and (11) "The West." Research questions and readings link the recipes to U.S. history. Bibliographies follow each section and a culminating "Bibliography of Books about Food" is given. Appendices include "Answers to Library Links"; "Measurements"; and "Altitude Adjustments." A "Glossary of Cooking Terms"; "Index"; and "Notes about the Authors" conclude the book. (MM)