In Maine and the nation, the kitchen is where people congregate most and spend a lot of time. That’s why co-authors Nancy Carlisle and Melinda Talbot Nasardinov devoted an entire book to the subject.
“America’s Kitchens” (Historic New England, Boston, distributed by Tilbury House Publishers, Gardiner, ME; 2008, 197 pages) traces American history and lore about the heart of the American home from 1720 to present.
The sleek, lavishly illustrated book covers well-documented kitchens from many periods and features an endless array of items used for food service or preparation. There’s a vignette from famed author E.B. White about the small white electric range and big black, wood-burning stove in his Brooklin home. The late Julia Child, creator of “The French Chef” and a Bernard summer resident, gets her due.
Nicole Ouellette
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