Foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refers to the intersection of food in culture, traditions, and history. Upstate New York has a long history with food, dating back to the end of the last Ice Age, when the first people came here to hunt migrating caribou on the shores of an ancient glacial lake. More recently, the Haudenosaunee (also known as the Iroquois) built a vibrant confederacy encompassing much of Upstate with a rich food history in its own right. Few things transformed the foodways of Upstate New York, as well as much of the nation, as the construction of the Erie Canal, a 363 mile long artificial waterway cutting across the state from Albany on the Hudson River to Buffalo on Lake Erie. This waterway, constructed between 1817 and 1825, was the first efficient transportation route across the Appalachian Mountains. It radically transformed how everyone interacted with the production and consumption of food. Some thrived as a result, while others had their ways of life totally upended to devastating effect. Over the last 200 years, this foodways transformation has been an unceasing process and continues to the present day. Throughout this book, you will learn more about this saga and come to find that the topic of foodways on the Erie Canal is a broad and exciting one with a national scope. Additionally, the back of the book contains the original recipes of 1930s Barge Canal cook Oliver Wendell Petrie, whose recipe book is preserved in our collection, for those who would like to try to recreate some authentic Canal recipes. 2021, 60pp.