An Irresistible History Of Southern Food
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An Irresistible History Of Southern Food
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Author : Rick McDaniel
language : en
Publisher: Arcadia Publishing
Release Date : 2011-05-14
An Irresistible History Of Southern Food written by Rick McDaniel and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-14 with History categories.
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.
An Irresistible History Of Southern Food
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Author : Rick McDaniel
language : en
Publisher: History Press (SC)
Release Date : 2011
An Irresistible History Of Southern Food written by Rick McDaniel and has been published by History Press (SC) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
The South has always been celebrated for its food--a delectable blend of ingredients and cooking techniques connected to the region's rich soil and bountiful waters. And oftentimes what makes a recipe Southern is as much a state of mind as it is a matter of geography--Southerners simply decide a particular food is Southern, and that's that. From the earliest days of settlement, when colonists struggled to survive on a diet of dogs, cats, rats and poisonous snakes, to an era defined by sumptuous dining that blended European, Native American and African cuisines, Southern food truly stems from a unique tradition. Respected Southern food historian and chef Rick McDaniel explores the history of over 150 recipes, from Maryland stuffed ham to South Carolina chicken bog to New Orleans shrimp Creole, without forgetting the meal's crowning glory: dessert.
Southern Food
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Author : John Egerton
language : en
Publisher: Knopf
Release Date : 2014-06-18
Southern Food written by John Egerton and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-18 with Cooking categories.
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
The New Encyclopedia Of Southern Culture
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Author : John T. Edge
language : en
Publisher: UNC Press Books
Release Date : 2014-02-01
The New Encyclopedia Of Southern Culture written by John T. Edge and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-01 with Reference categories.
When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Food And Drink In American History 3 Volumes
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Author : Andrew F. Smith
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2013-10-28
Food And Drink In American History 3 Volumes written by Andrew F. Smith and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-28 with History categories.
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.
Us History In 15 Foods
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Author : Anna Zeide
language : en
Publisher: Bloomsbury Publishing
Release Date : 2023-01-12
Us History In 15 Foods written by Anna Zeide and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-12 with History categories.
From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.
The Lost Southern Chefs
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Author : Robert F. Moss
language : en
Publisher:
Release Date : 2022-02-15
The Lost Southern Chefs written by Robert F. Moss and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-15 with Cooking categories.
In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call "fine dining" flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title "chef," as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.
My Southern Food
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Author : Devon O'Day
language : en
Publisher: HarperChristian + ORM
Release Date : 2010-11-01
My Southern Food written by Devon O'Day and has been published by HarperChristian + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-01 with Cooking categories.
Every culture has its own unique flavor profile woven into the fabric of its history and traditions. Deep in the South, food is the focal point of our memories, the centerpiece of every occasion. What began as a humble means of nourishment has evolved into a cultural art form embraced throughout the country. Born-and-bred Southern belle Devon O'Day reminisces her way through this rich collection of the region's signature dishes. From Sunday dinner to Christmas morning brunch, My Southern Food chronicles the moments of life that happen anyplace you can balance a plate on your knees. This collection isn't just a catalog of recipes; it's an album of memories you're sure to recognize. In My Southern Food, you’ll find dishes including: Cathead Cheese Biscuits Gumbo Chicken and Dumpings Sweet Potato Casserole Country Ham The recipes in My Southern Food reflect a lifetime of the places, people, and occasions that define Southern living. Devon journeys through this compilation of recipes with stories and anecdotes that enrich the experience of recreating her most treasured meals. You don't have to be a Southerner to enjoy this cuisine. The appeal of these satisfying flavors is rooted in their simplicity.
Food And World Culture 2 Volumes
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Author : Linda S. Watts
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2022-08-23
Food And World Culture 2 Volumes written by Linda S. Watts and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-23 with Cooking categories.
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Soul Food
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Author : Adrian Miller
language : en
Publisher: UNC Press Books
Release Date : 2013-08-15
Soul Food written by Adrian Miller and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-15 with Cooking categories.
2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.