A01=Steve Friesen
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American Cookery
American Cuisine
American History
American West
Author_Steve Friesen
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Buffalo Bill's Wild West Show
Category1=Non-Fiction
Category=BGH
Category=DNBH
Category=HBJK
Category=HBLL
Category=NHK
Category=WB
Colonel Cody
Colorado Book Award finalist
COP=United States
cornbread
Culinary History
Daily Diet
Delivery_Delivery within 10-20 working days
Delmonico's
Delmonico’s
eq_bestseller
eq_biography-true-stories
eq_food-drink
eq_history
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
Europe
European History
Food Option
Food Studies
fried "yellow-legged" chicken
Hard Tack
hardtack
History
John Burke
Language_English
Mexican Restaurant
Middle Class
PA=Available
Price_€20 to €50
PS=Active
role of eating and drinking in Buffalo Bill's life
softlaunch
Upper Class
Wild West
Will Rogers Medallion silver medal
William F. "Buffalo Bill" Cody
Product details
- ISBN 9781496236807
- Dimensions: 152 x 229mm
- Publication Date: 01 Dec 2023
- Publisher: University of Nebraska Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Silver Medal Winner for the 2024 Will Rogers Medallion
Finalist for the 2024 Colorado Book Award
Galloping Gourmet 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.
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 reporter observed that “Colonel Cody displays no more care about anything than the proper feeding of horse and man.” Cody opened the first Mexican restaurant east of the Mississippi and introduced American foodways to Europe. Equally comfortable eating around a campfire on the plains or at Delmonico’s in New York City, he also dined with leading celebrities of his day. In the final section Friesen addresses the controversies surrounding Cody’s drinking, his death, and his ongoing culinary legacy. Galloping Gourmet includes an appendix of more than thirty annotated period recipes.
Finalist for the 2024 Colorado Book Award
Galloping Gourmet 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.
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 reporter observed that “Colonel Cody displays no more care about anything than the proper feeding of horse and man.” Cody opened the first Mexican restaurant east of the Mississippi and introduced American foodways to Europe. Equally comfortable eating around a campfire on the plains or at Delmonico’s in New York City, he also dined with leading celebrities of his day. In the final section Friesen addresses the controversies surrounding Cody’s drinking, his death, and his ongoing culinary legacy. Galloping Gourmet includes an appendix of more than thirty annotated period recipes.
Steve Friesen is the retired director of the Buffalo Bill Museum and Grave in Golden, Colorado, and contributing editor of True West magazine. He is the author of Lakota Performers in Europe: Their Culture and the Artifacts They Left Behind and Buffalo Bill: Scout, Showman, Visionary.
