Pioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers’ diaries, letters, newspaper advertisements, and nineteenth-century cookbooks, Williams re-creates the highs and lows of cooking and eating on the Oregon Trail. She investigates the mundane-biscuits and bacon, mush and coffee-as well as the unexpected-carbonated soda made from bubbling spring water; ice cream created from milk, snow, and peppermint; fresh fruits and vegetables.

Understanding what and how the pioneers ate, Williams demonstrates, is essential to understanding how they lived and survived-and sometimes died-on the trail.