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Author: Frances Emugene Owens
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 1028
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Author: Frances Emugene Owens
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 1028
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1310
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Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022614125X
Category : Cooking
Languages : en
Pages : 418
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Book Description
A look into the agricultural and culinary history of the American South and the challenges of its reclaiming farming and cooking traditions. Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields’s turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients—rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus—emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history. Praise for Southern Provisions “People are always asking me what the most important book written about southern food is. You are holding it in your hands.” —Sean Brock, executive chef, Husk “An impassioned history of the relationship between professional cooking, markets and planting in the American South which argues that true regionality is to be found not in dishes, but in ingredients.” —Times Literary Supplement
Author: Cincinnati (Ohio), Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 532
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Author:
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 684
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Book Description
Author: Jessica Pigza
Publisher: ABRAMS
ISBN: 1613127251
Category : Crafts & Hobbies
Languages : en
Pages : 410
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Book Description
Uncover a treasure-trove of crafting tips and inspiration with help from a rare book librarian and examples from Natalie Chanin, Liesl Gibson, and more. A Library Journal Best Book of the Year Deep in the stacks of any library is a wealth of inspiration waiting to be uncovered, and a plethora of projects ready to be tackled. In BiblioCraft, crafting aficionado and rare book librarian Jessica Pigza shares her secrets to scouring those musty collections—both in person and online—for everything from vintage needlepoint magazines to historic watermarks and Japanese family crests. As a host of the New York Public Library’s Handmade Crafternoon series, Pigza has helped creative people of all types take advantage of these hidden riches. BiblioCraft also presents more than twenty projects inspired by library resources from a stellar cast of designers, including Alabama Chanin founder Natalie Chanin, Liesl + Co. founder Liesl Gibson, Charm Patterns founder Gretchen Hirsch, illustrator and fabric designer Heather Ross, Design*Sponge founder Grace Bonney, and others. Whether your passion is pillows or coasters, fascinators or fabrics, Pigza will show you how to turn your local library into a global crafting goldmine.
Author: Ladies of Leavenworth
Publisher: Andrews McMeel Publishing
ISBN: 1449432034
Category : Cooking
Languages : en
Pages : 217
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Book Description
Published in 1874 in Leavenworth, Kansas, during the post-Civil War charity cookbook boom, The Kansas Home Cook-Book is a fascinating, genuine example of how women during this time were able to express their political influence through sales of cookbook collections. Besides the fund-raising that the cookbook provided, this culinary collection showcases the cooking talents of local women, what was common fare during the time period, and the local community opinions and prejudices. Each recipe is individually attributed and adds to the personal tone of the collection, which includes recipes with a Midwestern influence, such as Mrs. Elvira Burr’s Strawberry Short Cake, Prairie Chicken and Buckwheat Griddle Cakes, and Mrs. C. Foster’s Breakfast Rolls. With its special historical context and authentic local recipes, The Kansas Home Cook-Book is regional book in its origins, but it has modern-day appeal throughout the country. This edition of The Kansas Home Cook-Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696
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Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1308
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Author: Public Library of Cincinnati
Publisher:
ISBN:
Category : Classified catalogs
Languages : en
Pages : 98
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Book Description
