SM Stirling, Island In The Sea Of Time (New York, 1998).
Trestle tables on Main St, Nantucket:
mostly well prepared seafood;
roast plump chicken-like birds;
a butter sculpture of the returned ship;
a honey-glazed roast pig with an apple in its mouth on rice;
caviar with crackers;
a three foot thick, ten foot long Connecticut River sturgeon on steamed seaweed;
instant mashed potatoes.
OK. We have to acknowledge that Stirling writes better food fiction than Poul Anderson despite Anderson's creation of the gourmets, van Rijn and Flandry.