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Author:
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Category : Agriculture
Languages : en
Pages : 670
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 670
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Book Description
Author: J. D. Legare
Publisher:
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Category :
Languages : en
Pages : 562
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Author:
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Category : Agriculture
Languages : en
Pages : 728
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ISBN:
Category : Agriculture
Languages : en
Pages : 606
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Author: Francis Simmons Holmes
Publisher:
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Category : Agriculture
Languages : en
Pages : 250
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Author: James L. Huston
Publisher: LSU Press
ISBN: 0807159204
Category : History
Languages : en
Pages : 426
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Book Description
Drawing on the history of the British gentry to explain the contrasting sentiments of American small farmers and plantation owners, James L. Huston's expansive analysis offers a new understanding of the socioeconomic factors that fueled sectionalism and ignited the American Civil War. This groundbreaking study of agriculture's role in the war defies long-held notions that northern industrialization and urbanization led to clashes between North and South. Rather, Huston argues that the ideological chasm between plantation owners in the South and family farmers in the North led to the political eruption of 1854-56 and the birth of a sectionalized party system. Huston shows that over 70 percent of the northern population-by far the dominant economic and social element-had close ties to agriculture. More invested in egalitarianism and personal competency than in capitalism, small farmers in the North operated under a free labor ideology that emphasized the ideals of independence and mastery over oneself. The ideology of the plantation, by contrast, reflected the conservative ethos of the British aristocracy, which was the product of immense landed inequality and the assertion of mastery over others. By examining the dominant populations in northern and southern congressional districts, Huston reveals that economic interests pitted the plantation South against the small-farm North. The northern shift toward Republicanism depended on farmers, not industrialists: While Democrats won the majority of northern farm congressional districts from 1842 to 1853, they suffered a major defection of these districts from 1854 to 1856, to the antislavery organizations that would soon coalesce into the Republican Party. Utilizing extensive historical research and close examination of the voting patterns in congressional districts across the country, James Huston provides a remarkable new context for the origins of the Civil War.
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Category : Coffee
Languages : en
Pages : 878
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Category : Forests and forestry
Languages : en
Pages : 162
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Author: Nicholas Herbemont
Publisher: University of Georgia Press
ISBN: 0820336408
Category : Cooking
Languages : en
Pages : 313
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Book Description
This volume collects the most important writings on viticulture by Nicholas Herbemont (1771-1839), who is widely considered the finest practicing winemaker of the early United States. Included are his two major treatises on viticulture, thirty-one other published pieces on vine growing and wine making, and essays that outline his agrarian philosophy. Over the course of his career, Herbemont cultivated more than three hundred varieties of grapes in a garden the size of a city block in Columbia, South Carolina, and in a vineyard at his plantation, Palmyra, just outside the city. Born in France, Herbemont carefully tested the most widely held methods of growing, pruning, processing, and fermentation in use in Europe to see which proved effective in the southern environment. His treatise "Wine Making," first published in the American Farmer in 1833, became for a generation the most widely read and reliable American guide to the art of producing potable vintage. David S. Shields, in his introductory essay, positions Herbemont not only as important to the history of viticulture in America but also as a notable proponent of agricultural reform in the South. Herbemont advocated such practices as crop rotation and soil replenishment and was an outspoken critic of slave-based cotton culture.
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
