Alabama Historical Society Cookbook PDF Download
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Author: Alabama Historical Society
Publisher:
ISBN:
Category : Alabama (N.Y.)
Languages : en
Pages : 48
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Book Description
Author: Alabama Historical Society
Publisher:
ISBN:
Category : Alabama (N.Y.)
Languages : en
Pages : 48
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Book Description
Author: The Cherokee County Historical Museum
Publisher:
ISBN:
Category :
Languages : en
Pages : 93
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Book Description
Recipes compiled by members of Cherokee County, Alabama.
Author: Butler County Historical and Genealogical Society (Butler County, Ala.)
Publisher:
ISBN:
Category : Butler County (Ala.)
Languages : en
Pages : 256
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Book Description
Author: Armand Eisen
Publisher: Andrews McMeel Pub
ISBN: 9780836230215
Category : Cooking
Languages : en
Pages : 79
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Book Description
Author:
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 320
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Book Description
Author: Carolyn Quick Tillery
Publisher: Citadel Press
ISBN: 9780806526775
Category : Cooking
Languages : en
Pages : 228
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Book Description
Provides more than two hundred recipes for traditional Southern dishes, and traces the history and heritage of the Tuskegee Institute through photographs, quotations, and journal excerpts.
Author: Emily Blejwas
Publisher: University Alabama Press
ISBN: 0817320199
Category : History
Languages : en
Pages : 345
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Book Description
Alabama’s history and culture revealed through fourteen iconic foods, dishes, and beverages The Story of Alabama in Fourteen Foods explores well-known Alabama food traditions to reveal salient histories of the state in a new way. In this book that is part history, part travelogue, and part cookbook, Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state. Throughout Alabama’s history, food traditions have been fundamental to its customs, cultures, regions, social and political movements, and events. Each featured food is deeply rooted in Alabama identity and has a story with both local and national resonance. Blejwas focuses on lesser-known food stories from around the state, illuminating the lives of a diverse populace: Poarch Creeks, Creoles of color, wild turkey hunters, civil rights activists, Alabama club women, frontier squatters, Mardi Gras revelers, sharecroppers, and Vietnamese American shrimpers, among others. A number of Alabama figures noted for their special contributions to the state’s foodways, such as George Washington Carver and Georgia Gilmore, are profiled as well. Alabama’s rich food history also unfolds through accounts of community events and a food-based economy. Highlights include Sumter County barbecue clubs, Mobile’s banana docks, Appalachian Decoration Days, cane syrup making, peanut boils, and eggnog parties. Drawing on historical research and interviews with home cooks, chefs, and community members cooking at local gatherings and for holidays, Blejwas details the myths, legends, and truths underlying Alabama’s beloved foodways. With nearly fifty color illustrations and fifteen recipes, The Story of Alabama in Fourteen Foods will allow all Alabamians to more fully understand their shared cultural heritage.
Author: Grace Club Auxiliary
Publisher: Junior League of Huntsville
ISBN: 9780961811303
Category : Alabama
Languages : en
Pages : 0
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Book Description
These time-tested southern recipes reflect the social and historic aspects of the region. With easy-to-read recipes and menu suggestions, the book features illustrations and vignettes of Huntsville life from antebellum days up to the space and rocket age. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.
Author: Sharon Kaye Hunt
Publisher: Xlibris Corporation
ISBN: 1796096873
Category : Cooking
Languages : en
Pages : 164
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Book Description
The Eight Book Series is dedicated to the First Slaves’ Thanksgiving and Christmas Dinners Celebrations in the United States. The Second Series covers the first slaves who arrived in the states of Alabama and Mississippi. The first Thanksgiving of the Pilgrims has made history since 1621. In the history books, no mention has been made of the slaves’ Thanksgiving and Christmas Dinners, who came with the French and Spanish explorers to the Alabama and Mississippi area as early as 1540s. Even though, the slaves were under harsh measures, their food heritage from West Africa and Ethiopia continue to be popular in Alabama and Mississippi. Slavery was very harsh, however, the slaves were able to create meals from what ever was available. The slaves carved cooking and eating utensils from wood from different varieties of trees. Even though the slaves were treated terribly and prohibited from reading, writing, or going to church, the slaves were able to get patents and serve in the Civil War.
Author: Higher Education Partnership
Publisher: The Scholarly Gourmet
ISBN: 9780980002706
Category : Cooking
Languages : en
Pages : 278
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Book Description
Celebrating the 10th Anniversary of the Higher Education Partnership, this beautiful Cookbook is filled with recipes, stories and photographs of famous alumni along with over 250 recipes from faculty, staff and alumni of Alabama?s public universities. A beautiful book, The Scholarly Gourmet will provide for hours of great reading and eating.Your purchase of The Scholarly Gourmet directly supports the Higher Education Partnership Foundation funding for leadership and education programs for university students.
