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Author: Mrs. T. P. O'Connor
Publisher:
ISBN:
Category : Southern States
Languages : en
Pages : 466
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Book Description
Author: Mrs. T. P. O'Connor
Publisher:
ISBN:
Category : Southern States
Languages : en
Pages : 466
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Book Description
Author: Jennie Holton Fant
Publisher: Univ of South Carolina Press
ISBN: 1611179408
Category : History
Languages : en
Pages : 395
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Book Description
Travelers' accounts of the people, culture, and politics of the Southern coastal region after the Civil War Charleston is one of the most intriguing of American cities, a unique combination of quaint streets, historic architecture, picturesque gardens, and age-old tradition, embroidered with a vivid cultural, literary, and social history. It is a city of contrasts and controversy as well. To trace a documentary history of Charleston from the postbellum era into the twentieth century is to encounter an ever-shifting but consistently alluring landscape. In this collection, ranging from 1865 to 1947, correspondents, travelers, tourists, and other visitors describe all aspects of the city as they encounter it. Sojourns in Charleston begins after the Civil War, when northern journalists flocked south to report on the "city of desolation" and ruin, continues through Reconstruction, and then moves into the era when national magazine writers began to promote the region as a paradise. From there twentieth-century accounts document a wide range of topics, from the living conditions of African Americans to the creation of cultural institutions that supported preservation and tourism. The most recognizable of the writers include author Owen Wister, novelist William Dean Howells, artist Norman Rockwell, Boston poet Amy Lowell, novelist and Zionist leader Ludwig Lewisohn, poet May Sarton, novelist Glenway Wescott on British author Somerset Maugham in the lowcountry, and French philosopher and writer Simone de Beauvoir. Their varied viewpoints help weave a beautiful tapestry of narratives that reveal the fascinating and evocative history that made this great city what it is today.
Author: James Silk Buckingham
Publisher:
ISBN:
Category : England
Languages : en
Pages : 782
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Book Description
Author: Rosenberg Library
Publisher:
ISBN:
Category : Catalogs, Classified
Languages : en
Pages : 428
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Book Description
Includes the library's annual reports for 1909-
Author: Carnegie Library (San Antonio, Tex.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 634
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 686
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Book Description
Author: Princeton University. Library
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 758
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Book Description
Author: Detroit Public Library
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 690
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Book Description
Author: Fred Hobson
Publisher: LSU Press
ISBN: 9780807111314
Category : Literary Criticism
Languages : en
Pages : 412
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Book Description
In this insight-studded work that established him as the premier interpreter of southern literary culture, Fred Hobson explores the southern urge toward self-examination, the seeming compulsion of southern writers to discuss their region -- some defending it, others damning it. He focuses on fourteen practitioners of the southern genre of regional confession who wrote between 1850 and 1970, showing how they -- in many cases linking their own destinies with the fate of the South -- produced deeply felt, impassioned books that sought to explain the region to outsiders as well as to fellow southerners, and perhaps most of all to themselves.
Author: Rick McDaniel
Publisher: Arcadia Publishing
ISBN: 1625841469
Category : History
Languages : en
Pages : 316
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Book Description
Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.
