A social history of the class system in the United States from the colonial period through the constitutional era that primarily concerns itself with the issue of slavery. Other legislative areas affected by the social structure of the times covered include laws of debt, land tenure, fair trade, and food supply...Marke, A Catalogue of the Law Collection of New York University (1953) 809.

In examining the founding of New England towns during the seventeenth century, John Frederick Martin investigates an old subject with fresh insight. Whereas most historians emphasize communalism and absence of commerce in the seventeenth century, Martin demonstrates that colonists sought profits in town-founding, that town founders used business corporations to organize themselves into landholding bodies, and that multiple and absentee landholding was common. In reviewing some sixty towns and the activities of one hundred town founders, Martin finds that many town residents were excluded from owning common lands and from voting. It was not until the end of the seventeenth century, when proprietors separated from towns, that town institutions emerged as fully public entities for the first time. Martin's study will challenge historians to rethink not only social history but also the cultural history of early New England. Instead of taking sides in the long-standing debate between Puritan scholars and business historians, Martin identifies strains within Puritanism and the rest of the colonists' culture that both discouraged and encouraged land commerce, both supported and undermined communalism, both hindered and hastened development of the wilderness. Rather than portray colonists one-dimensionally, Martin analyzes how several different and competing ethics coexisted within a single, complex, and vibrant New England culture.

Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.