Seeking the historical cook
Subtitle: exploring eighteenth-century southern foodways
By: Kay K. Moss
Publisher: University of South Carolina Press
Published: 2013
Place of publication: Columbia, South Carolina
Language: eng
Number of pages: 274
ISBN-13: 9781611172591; 9781611172607
Subjects: Food habits; Cooking; Southern Style; American Cooking; History
Description: "A guide to historical cooking techniques from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitches today"--Dust jacket.
Notes: Includes bibliographical references (pages 261-267) and index.
Table of contents: title: Part I. Discovering and recreating: a curious cook, that has a good fancy; title: Chapter 1. Interpreting historical receipts; title: Chapter 2. Developing an eighteenth-century mindset; title: Part II. Cookery methods: this most noble art and mystery; title: Chapter 3. From a pot of boiling water; title: Chapter 4. With a good bed of coals; title: Chapter 5. At the fireside; title: Part III. Collected receipts: foods of our ancestors, ancestors of our foods; title: Chapter 6. Soups, stews, and made dishes; title: Chapter 7. Vegetables: salads, potherbs, sauces, meagre dishes; title: Chapter 8. Special occasion foods; title: Chapter 9. Miscellanies, musings, and whimsies; title: Appendix A. Fireside advice; title: Appendix B. Ingredients defined: equivalents, measures, weights; title: Appendix C. Their usual and best food for breakfast and supper.