Dishes & Beverages of the Old South PDF Download
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Author: Martha McCulloch-Williams
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 180
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Book Description
Dishes & Beverages of the Old South is a cookbook by Martha McCulloch-Williams. More of interest to the food historian than the modern cook, showing for instance how to kill a pig and how to build a smokehouse, it also contains mouth warming recipes for desserts and main courses.
Author: Martha McCulloch-Williams
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 180
Get Book Here
Book Description
Dishes & Beverages of the Old South is a cookbook by Martha McCulloch-Williams. More of interest to the food historian than the modern cook, showing for instance how to kill a pig and how to build a smokehouse, it also contains mouth warming recipes for desserts and main courses.
Author: John Egerton
Publisher: UNC Press Books
ISBN: 9780807844175
Category : Cooking
Languages : en
Pages : 420
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Book Description
Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. Includes more than 150 regional recipes.
Author: Marcie Cohen Ferris
Publisher: UNC Press Books
ISBN: 1469617692
Category : Cooking
Languages : en
Pages : 494
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Book Description
In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and civil rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day. The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
Author: Mrs. S. R. Dull
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 366
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Book Description
Author: Megan J. Elias
Publisher: University of Pennsylvania Press
ISBN: 0812249178
Category : Cooking
Languages : en
Pages : 304
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Book Description
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
![Food and Drink in American History [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/lxjOEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 1610692330
Category : History
Languages : en
Pages : 1715
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Book Description
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author: Pat Mitchamore
Publisher: HarperChristian + ORM
ISBN: 1418570265
Category : Cooking
Languages : en
Pages : 360
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Book Description
Dive into the history of Miss Mary Bobo’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table. Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including… Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
Author: Library Association (Portland, Or.)
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 562
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Book Description
Author: Louis Hughes
Publisher: NewSouth Books
ISBN: 1603060782
Category : Biography & Autobiography
Languages : en
Pages : 162
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Book Description
Louis Hughes was born a slave in Virginia and at age 12 was sold away from his mother, whom he never saw again. After a few interim owners, he was sold to a wealthy slaveowner who had a home near Memphis and plantation nearby in Mississippi. Hughes lived there as a house servant until near the end of the Civil War, when he escaped to the Union lines and then, in a daring adventure with the paid help of two Union soldiers, returned to the plantation for his wife. The couple made their way to Canada and after the war to Chicago and Detroit, eventually settling in Milwaukee. There Hughes became relatively comfortable as a hotel attendant and as an entrepreneur laundry operator. Self-educated and eloquent, Hughes wrote and privately published this memoir in 1897. It is a compelling account, by turns searing and compassionate about slavery, slaves, and slaveowners. No reader can be unmoved as Hughes tells about his five attempts to escape, about having to stand by helplessly while watching his wife whipped, of the joy of finally meeting again the brother whom he had not seen since they were little children in Virginia. Yet he also writes knowingly about the economics of slavery and the day-to-day business of the plantation, and the glass-house relationships between slaves and masters. Hughes died in Milwaukee in 1913.
Author: Robert Schnakenberg
Publisher: Quirk Books
ISBN: 1594747008
Category : Cooking
Languages : en
Pages : 163
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Book Description
Lose those frou-frou cocktails and start drinking like a real man—a real old man! A hilarious cookbook of old school cocktail recipes with sage advice from and images of real-life old guys with stories to tell These old man drinks are guaranteed to put hair on that scrawny baby’s bottom you call a chest. From Boilermakers and Sidecars to Rusty Nails and Satan’s Whiskers, these old-school party starters go down just as rough as they sound. No pink drinks or foo-foo umbrellas here! Just the good stuff—whiskey, rye, bourbon, gin—and some priceless life lessons that only the very old can provide. So man up, quit your bitchin’, and grab a stool, ’cause it’s gonna be a long night.
