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Is it a strange mammal related to the seals, a descendant of a prehistoric reptile, or a new, unidentified animal? Whatever it is, or was, the witnesses call it a sea serpent. Remarkably similar descriptions of a creature with a long body, undulating motion, and horse-sized, snake-like head have left a trail of clues and controversy going back three centuries. In "The Great New England Sea Serpent," J.P. O'Neill draws on the historical record as well as previously unpublished first-hand accounts to chronicle more than 230 sightings of the mysterious marine creatures inhabiting the Gulf of Maine.
By age thirty-four Captain John Smith was already a well-known adventurer and explorer. He had fought as a mercenary in the religious wars of Europe and had won renown for fighting the Turks. He was most famous as the leader of the Virginia Colony at Jamestown, where he had wrangled with the powerful Powhatan and secured the help of Pocahontas. By 1614 he was seeking new adventures. He found them on the 7,000 miles of jagged coastline of what was variously called Norumbega, North Virginia, or Cannada, but which Smith named New England. This land had been previously explored by the English, but while they had made observations and maps and interacted with the native inhabitants, Smith found that "the Coast is . . . even as a Coast unknowne and undiscovered." The maps of the region, such as they were, were inaccurate. On a long, painstaking excursion along the coast in a shallop, accompanied by sailors and the Indian guide Squanto, Smith took careful compass readings and made ocean soundings. His Description of New England, published in 1616, which included a detailed map, became the standard for many years, the one used by such subsequent voyagers as the Pilgrims when they came to Plymouth in 1620. The Sea Mark is the first narrative history of Smith's voyage of exploration, and it recounts Smith's last years when, desperate to return to New England to start a commercial fishery, he languished in Britain, unable to persuade his backers to exploit the bounty he had seen there.
Christopher Pastore traces how Narragansett Bay’s ecology shaped the contours of European habitation, trade, and resource use, and how littoral settlers in turn, over two centuries, transformed a marshy fractal of water and earth into a clearly defined coastline, which proved less able to absorb the blows of human initiative and natural variation.
From Rhode Island to Maine—80 locally inspired seafood recipes that honor the coastal traditions of America’s northeast. Few dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder’s Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons. Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England’s ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.
Edward Hopper (1882-1967), one of the most important American painters of the twentieth century, spent nearly every summer of his long artistic career in New England. This book presents many of Hopper's finest paintings of the region and examines the crucial role New England played in Hopper's development as an artist. Carl Little is author of Paintings of Maine and is a regular contributor to Art New England and Art in America.
Each of the more than 200 listings is accompanied by full-color photographs, identification tips, habitat and range information, and a space for notes.
Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful cookbook, acclaimed chef Daniel Bruce of the Boston Harbor Hotel invites you into his home to enjoy contemporary New England cuisine. This is the new New England, as interpreted by a man who grew up eating off the land, then cooked professionally in Italy and France, worked alongside the legendary Alain Sailhac at Le Cirque, and was Executive Chef at the 21 Club--all by the age of 27. It’s food that’s respectful of tradition yet thoroughly modern, fiercely seasonal, and showcases local products. And it’s food that tastes hotel-dining-room luxurious but is shockingly simple to prepare. Because when Daniel is at home cooking for his wife and college-age kids, there’s not a lot of extra time to get dinner on the table. All 125 delectable recipes are easy enough and tasty enough to become part of everyone's permanent culinary repertoire.
From colonial farmhouses in the Rhode Island countryside to shingled beach cottages on Martha's Vineyard, this lush tour of some of New England's most inventive and quintessentially American interiors reveals the unique regional style that has come to define our country's idea of home. Color photos.
Jamie Walker has a secret. Just when she thought she'd buried her past, the regrets keep resurfacing. As she tries to find the courage to face her troubles head-on, the emotional undertow often proves stronger than her resolve. Can she find any solace from a God she's been avoiding since she was 18, or will the temptation to drown her pain forever finally pull her under?