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Author: Lily May Spaulding
Publisher: University Press of Kentucky
ISBN: 0813146607
Category : Cooking
Languages : en
Pages : 272
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Book Description
Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
Author: Lily May Spaulding
Publisher: University Press of Kentucky
ISBN: 0813146607
Category : Cooking
Languages : en
Pages : 272
Get Book Here
Book Description
Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
Author: Helen Zoe Veit
Publisher: American Food in History
ISBN: 9781611861228
Category : Cooking
Languages : en
Pages : 205
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Book Description
Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
Author: Helen Zoe Veit
Publisher: American Food in History
ISBN: 9781611861679
Category : Cooking
Languages : en
Pages : 0
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Book Description
As companions to the first and second volumes in the American Food in History series we offer selections of recipes, updated and tested by food editor Jennifer Billock, using measurements and techniques that modern readers can use in their own kitchen. Arranged by main meal occasions (breakfast, picnic or lunch, dinner, dessert) these recipes--some familiar, some curious, all intriguing--will allow family and friends to get a "taste of the times" with their own "Civil War era" meals. The original versions of these recipes (and many more) can be found in Food in the Civil War Era: The North and Food in the Civil War Era: The South, edited by Helen Zoe Veit, along with fascinating essays about the history and the times.
Author: Susan Dosier
Publisher: Capstone
ISBN: 1515723534
Category : Juvenile Nonfiction
Languages : en
Pages : 33
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Book Description
"Discusses the everyday life, cooking methods, foods, and celebrations of Union soldiers during the Civil War. Includes recipes and sidebars"--
Author: William C. Davis
Publisher:
ISBN: 9780762414888
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Presents recipes used during the American Civil War, intertwining history and cuisine for insights into the lives of soldiers on the battlefield and their loved ones at home.
Author: Garry Fisher
Publisher:
ISBN: 9781575871752
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
This unconventional culinary history explores the campfire experiences shared by soldiers on both sides of the Civil War and includes recipes commonly used on the battlefield.
Author: Anne Carter Zimmer
Publisher: Univ of North Carolina Press
ISBN: 0807867659
Category : Cooking
Languages : en
Pages : 304
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Book Description
Based on Mrs. Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes are included.
Author: Francis Trevelyan Miller
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 386
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Book Description
Author: Andrew F. Smith
Publisher: Macmillan
ISBN: 0312601816
Category : Business & Economics
Languages : en
Pages : 314
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Book Description
'From the first shot fired at Fort Sumter on April 12, 1861, to the last shot fired at Appomattox, food played a crucial role in the Civil War. In Starving the South, culinary historian Andrew Smith takes a fascinating gastronomical look at the war and its aftermath. At the time, the North mobilized its agricultural resources, fed its civilians and military, and still had massive amounts of food to export to Europe. The South did not; while people starved, the morale of their soldiers waned and desertions from the Army of the Confederacy increased.....' (Book Jacket)
Author: Francis Channing Barlow
Publisher: Fordham Univ Press
ISBN: 9780823223237
Category : Biography & Autobiography
Languages : en
Pages : 308
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Book Description
Originally untrained in military science, Francis Channing Barlow ended the Civil War as one of the North's premier combat generals. He played decisive roles in historic campaigns throughout the War and his letters are classic accounts of courage combat, and the burdens of command as experienced by one of the Union's fiercest officers. Born in Brooklyn, New York, Barlow enlisted in April 1861 at the age of twenty six, commanded the 61st New York Infantry regiment by April 1862, and found himself a general in command of a division by 1863. He played a key role at Fair Oaks, Antietam, the Wilderness, Spotsylvania, and Petersburg, suffered two serious wounds in combat, and was left for dead at Gettysburg, where part of the battlefield is named after him. Barlow's war correspondence not only provides a rich description of his experiences in these actions but also offers insight into a civilian learning the realities of war. As a young intellectual, Barlow was also well connected with many eminent figures of his time. He spent part of his youth at Brook Farm, graduated first in his Harvard College class, and became a successful New York City lawyer by the time he enlisted. Among his friends he counted Ralph Waldo Emerson, Charles Russell Lowell, Jr., and Winslow Homer's family. Transformed by his experiences in the War, Barlow entered politics and served as New York's Secretary of State and Attorney General. Superbly edited by Christian G. Samito, Barlow's letters not only illuminate the life of a talented battlefield commander; they also fill a gap in Civil War scholarship by providing a valuable window into Northern intellectual responses to the War.
