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Author: Sarah Rutledge
Publisher: Univ of South Carolina Press
ISBN: 9780872493834
Category : Cooking
Languages : en
Pages : 346
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Book Description
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.
Author: Sarah Rutledge
Publisher: Univ of South Carolina Press
ISBN: 9780872493834
Category : Cooking
Languages : en
Pages : 346
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Book Description
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.
Author: Tracey Deutsch
Publisher: Univ of North Carolina Press
ISBN: 0807833274
Category : Social Science
Languages : en
Pages : 351
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Book Description
An examination of the history of food distribution in the United States explores the roles that gender, business, class, and the state played in the evolution of American grocery stores.
Author: Mrs. Fisher
Publisher: Applewood Books
ISBN: 1557094039
Category : African American cooking
Languages : en
Pages : 102
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Book Description
"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.
Author: Sarah Rutledge
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 184
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Book Description
Author: Marion Cabell Tyree
Publisher:
ISBN:
Category : Chores
Languages : en
Pages : 544
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Book Description
"Virginia, or the Old Dominion, as her children delight to call her, has always been famed for the style of her living ... Tearing the glittering arms of King George from their sideboards, and casting them, with their costly plate and jewels, as offerings into the lap of the Continental Congress, they introduced in their homes that new style of living in which, discarding all the showy extravagance of the old, and retaining only its inexpensive graces, they succeeded in perfecting that system which, surviving to this day, has ever been noted for its beautiful and elegant simplicity. This system, which combines the thrifty frugality of New England with the less rigid style of Carolina, has been justly pronounced, by the throngs of admirers who have gathered from all quarters of the Union around the generous boards of her illustrious sons, as the very perfection of domestic art." -- Preface.
Author: Lettice Bryan
Publisher: Applewood Books
ISBN: 1557095140
Category : Cooking
Languages : en
Pages : 462
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Book Description
Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
Author: Arlin C. Migliazzo
Publisher: Univ of South Carolina Press
ISBN: 9781570036828
Category : History
Languages : en
Pages : 488
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Book Description
A case study in the social history of frontier town building set in the swamps of South Carolina On the banks of the lower Savannah River, the military objectives of South Carolina officials, the ambitions of Swiss entrepreneur Jean Pierre Purry, and the dreams of Protestants from Switzerland, France, Germany, Italy, and England converged in a planned settlement named Purrysburg. This examination of the first South Carolina township in Governor Robert Johnson's strategic plan to populate and defend the colonial backcountry offers the clearest picture to date of the settlement of the colony's Southern frontier by ethnically diverse and contractually obligated immigrants. Arlin C. Migliazzo contends that the story of Purrysburg Township, founded in 1732 and set in the forbidding environment bounded by the Savannah River and the Coosawhatchie swamps, challenges the notion that white colonists shed their ethnic distinctions to become a monolithic culture. He views Purrysburg as a laboratory in which to observe ethnic phenomena in the colonial and antebellum South. Separated by linguistic, religious, and cultural barriers, the émigrés adapted familiar social processes from their homelands to create a workable sense of community and identity. His work is one of only a handful of examples of what has been deemed the "new social history" methodology as applied to a South Carolina subject. Initially devastated by privation and a high mortality rate, Purrysburg residents also suffered the vicissitudes of an indifferent provincial elite, the encroachment of lowcountry rice planters, Prevost's invasion in 1779, and ultimate destruction of the settlement by Sherman's army. Migliazzo details the community's changing military and economic fortunes, the gradual displacement of its residents to neighboring communities, the role of African Americans in the region, the complex religious life of township settlers, and the quirky contributions of Purry's climatological speculations to the fateful siting of this first township.
Author: Karen Hess
Publisher: Univ of South Carolina Press
ISBN: 1643363417
Category : Cooking
Languages : en
Pages : 330
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Book Description
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Author: Elizabeth Ellicott Lea
Publisher: University of Pennsylvania Press
ISBN: 1512819255
Category : History
Languages : en
Pages : 400
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Book Description
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.
Author: Kay Moss
Publisher:
ISBN: 9780971291300
Category : Cookbooks
Languages : en
Pages :
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Book Description
