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Food in the Civil War era : the south /
Almost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize prewar cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not. T...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
East Lansing, Michigan :
Michigan State University Press,
2015.
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| Colección: | American food in history.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Food in the antebellum South and the Confederacy, by Christopher Farrish
- Seeing the Civil War South through its recipes
- Mary Randolph, The Virginia housewife: or, methodical cook
- Selections from Confederate periodicals, 1861-1865
- Confederate receipt book: a compilation of over one hundred receipts, adapted to the times
- Maryland recipe manuscript, 1850s-1870
- Maria Barringer, Dixie cookery: or how I managed my table for twelve years, for Southern housekeepers
- Annabella P. Hill, Mrs. Hill's new cook book: a practical system for private families, in town and country
- Abby Fisher, What Mrs. Fisher knows about old Southern cooking, soups, pickles, preserves, etc.
- Glossary of nineteenth-century cooking terms.