Southern provisions
Subtitle: the creation & revival of a cuisine
By: David S. Shields
Publisher: The University of Chicago Press; University of Chicago Press
Published: 2015
Language: eng
Number of pages: 401
ISBN-13: 9780226141114
Copyright date: 2015
Subjects: Gastronomy; Cooking; Southern style; American Cooking; History
Notes: Includes bibliographical references (pages 353-387) and index.
Table of contents: title: Rebooting a cuisine; title: The South and the institutions of American food; title: Madame Eugene and nineteenth-century restaurant cuisine in New Orleans; title: The Maryland Club feast; title: Charleston's caterers, 1795 to 1883; title: The Jockey Club banquet of February 1, 1860; title: Possum in Wetumpka; title: Touring the city markets, 1810 to 1860; title: Fish master : C.C. Leslie and the reconstruction of Charleston cuisine; title: The New York market : national supply and demand; title: Truck farming; title: Carolina gold rice; title: Sugar from the sugarcane; title: Sorghum; title: Prospecting for oil; title: Peanuts and peanut oil; title: Citrus; title: The return of the tastes.