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Milk Street Magazine
July - August 2024
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Tomato-Feta Tart with Za’atar
Articles from this Issue
Editor’s Note
Mark Twain Dreams of Virginia Bacon
By Christopher Kimball
Adam Gopnik, staff writer for The New Yorker, recently viewed Mark Twain’s papers while visiting the Bancroft Library at U.C. Berkeley. What stood out for Gopnik was the “list”—American dishes that Twain was daydreaming about while on a speaking tour of Europe, including Saratoga potatoes, Virginia bacon, San Francisco mussels, Tahoe lake trout, Philadelphia terrapin soup, Southern-style fried chicken, Sierra Nevada brook trout, Baltimore canvasback duck, Connecticut shad, Missouri partridges and Southern peach cobbler.
Clearly, 19th-century America offered a treasure...
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