An Irresistible History Of Southern Food

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An Irresistible History of Southern Food

Author : Rick McDaniel
Publisher : Arcadia Publishing
ISBN 13 : 1625841469
Total Pages : 240 pages
Book Rating : 4.6/5 (258 download)

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Book Synopsis An Irresistible History of Southern Food by : Rick McDaniel

Download or read book An Irresistible History of Southern Food written by Rick McDaniel and published by Arcadia Publishing. This book was released on 2011-05-14 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 soufflé 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 mélange 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

Author : Rick McDaniel
Publisher : History Press (SC)
ISBN 13 : 9781609491932
Total Pages : 0 pages
Book Rating : 4.4/5 (919 download)

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Book Synopsis An Irresistible History of Southern Food by : Rick McDaniel

Download or read book An Irresistible History of Southern Food written by Rick McDaniel and published by History Press (SC). This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : John Egerton
Publisher : Knopf
ISBN 13 : 0307834565
Total Pages : 599 pages
Book Rating : 4.3/5 (78 download)

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Book Synopsis Southern Food by : John Egerton

Download or read book Southern Food written by John Egerton and published by Knopf. This book was released on 2014-06-18 with total page 599 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : John T. Edge
Publisher : UNC Press Books
ISBN 13 : 1469616521
Total Pages : 333 pages
Book Rating : 4.4/5 (696 download)

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Book Synopsis The New Encyclopedia of Southern Culture by : John T. Edge

Download or read book The New Encyclopedia of Southern Culture written by John T. Edge and published by UNC Press Books. This book was released on 2014-02-01 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Carla Hall's Soul Food

Author : Carla Hall
Publisher : HarperCollins
ISBN 13 : 0062669842
Total Pages : 524 pages
Book Rating : 4.0/5 (626 download)

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Book Synopsis Carla Hall's Soul Food by : Carla Hall

Download or read book Carla Hall's Soul Food written by Carla Hall and published by HarperCollins. This book was released on 2018-10-23 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken. From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of. Recipes include: Cracked Shrimp with Comeback Sauce Ghanaian Peanut Beef Stew with Onions and Celery Caribbean Smothered Chicken with Coconut, Lime, and Chiles Roasted Cauliflower with Raisins and Lemon-Pepper Millet Field Peas with Country Ham Chunky Tomato Soup with Roasted Okra Rounds Sweet Potato Pudding with Clementines Poured Caramel Cake With Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake. Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.

New Southern Cooking

Author : Nathalie Dupree
Publisher : University of Georgia Press
ISBN 13 : 0820343579
Total Pages : 368 pages
Book Rating : 4.8/5 (23 download)

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Book Synopsis New Southern Cooking by : Nathalie Dupree

Download or read book New Southern Cooking written by Nathalie Dupree and published by University of Georgia Press. This book was released on 2012-03-15 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.

Food and Drink in American History [3 volumes]

Author : Andrew F. Smith
Publisher : Bloomsbury Publishing USA
ISBN 13 :
Total Pages : 2304 pages
Book Rating : 4.2/5 (16 download)

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Book Synopsis Food and Drink in American History [3 volumes] by : Andrew F. Smith

Download or read book Food and Drink in American History [3 volumes] written by Andrew F. Smith and published by Bloomsbury Publishing USA. This book was released on 2013-10-28 with total page 2304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Soul Food

Author : Adrian Miller
Publisher : UNC Press Books
ISBN 13 : 1469607638
Total Pages : 352 pages
Book Rating : 4.4/5 (696 download)

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Book Synopsis Soul Food by : Adrian Miller

Download or read book Soul Food written by Adrian Miller and published by UNC Press Books. This book was released on 2013-08-15 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

US History in 15 Foods

Author : Anna Zeide
Publisher : Bloomsbury Publishing
ISBN 13 : 1350211982
Total Pages : 273 pages
Book Rating : 4.3/5 (52 download)

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Book Synopsis US History in 15 Foods by : Anna Zeide

Download or read book US History in 15 Foods written by Anna Zeide and published by Bloomsbury Publishing. This book was released on 2023-01-12 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Southern Foodie

Author : Chris Chamberlain
Publisher : Thomas Nelson Inc
ISBN 13 : 1401601634
Total Pages : 290 pages
Book Rating : 4.4/5 (16 download)

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Book Synopsis The Southern Foodie by : Chris Chamberlain

Download or read book The Southern Foodie written by Chris Chamberlain and published by Thomas Nelson Inc. This book was released on 2012 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 places to eat in the South before you die (and the recipes that made them famous.).

Food and World Culture [2 volumes]

Author : Linda S. Watts
Publisher : Bloomsbury Publishing USA
ISBN 13 :
Total Pages : 810 pages
Book Rating : 4.2/5 (16 download)

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Book Synopsis Food and World Culture [2 volumes] by : Linda S. Watts

Download or read book Food and World Culture [2 volumes] written by Linda S. Watts and published by Bloomsbury Publishing USA. This book was released on 2022-08-23 with total page 810 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce

Author : Mark A. Johnson
Publisher : Arcadia Publishing
ISBN 13 : 1439662126
Total Pages : 184 pages
Book Rating : 4.4/5 (396 download)

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Book Synopsis An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce by : Mark A. Johnson

Download or read book An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce written by Mark A. Johnson and published by Arcadia Publishing. This book was released on 2017-08-07 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a group of reformers wanted to eliminate the southern staple because politicians used it to entice voters. As the state and nation changed through wars and the civil rights movement, so did Alabama barbecue. Alabama restaurants like Big Bob Gibson's, Dreamland and Jim 'n Nick's have earned fans across the country. Mark A. Johnson traces the development of the state's famous food from the earliest settlement of the state to the rise of barbecue restaurants.

Secrets of the Southern Table

Author : Virginia Willis
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 0544931831
Total Pages : 340 pages
Book Rating : 4.5/5 (449 download)

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Book Synopsis Secrets of the Southern Table by : Virginia Willis

Download or read book Secrets of the Southern Table written by Virginia Willis and published by Houghton Mifflin Harcourt. This book was released on 2018-05-01 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Virginia’s recipes are useful for every home cook, and offer a plateful of Southern comfort . . . All this makes for good cooking and reading.”—Nathalie Dupree, author, TV personality, and James Beard Award winner In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today’s South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and “Cathead” Biscuits, but also some surprising revelations drawn from the area’s many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking. “Arepas inspired by a Venezuelan stand in an Atlanta market where Martin Luther King Jr.’s family shopped; lemon-herb potatoes born of the Greek fishing village of Tarpon Springs, Florida: to hell with that old moonlight and corn pone schtick. Virginia Willis showcases a contemporary South that is dizzily and honestly diverse.”—John T. Edge, author, The Potlikker Papers: A Food History of the Modern South “An ode to a regional cuisine rich in culture and soul . . . a culinary quilt filled with reverence for the past, marvel of the present, and excitement for the future of Southern foodways.”—Sandra A. Gutierrez, award-winning author of The New Southern-Latino Table

Consuming Identity

Author : Ashli Quesinberry Stokes
Publisher : Univ. Press of Mississippi
ISBN 13 : 1496809211
Total Pages : 236 pages
Book Rating : 4.4/5 (968 download)

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Book Synopsis Consuming Identity by : Ashli Quesinberry Stokes

Download or read book Consuming Identity written by Ashli Quesinberry Stokes and published by Univ. Press of Mississippi. This book was released on 2016-11-02 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southerners love to talk food, quickly revealing likes and dislikes, regional preferences, and their own delicious stories. Because the topic often crosses lines of race, class, gender, and region, food supplies a common fuel to launch discussion. Consuming Identity sifts through the self-definitions, allegiances, and bonds made possible and strengthened through the theme of southern foodways. The book focuses on the role food plays in building identities, accounting for the messages food sends about who we are, how we see ourselves, and how we see others. While many volumes examine southern food, this one is the first to focus on food's rhetorical qualities and the effect that it can have on culture. The volume examines southern food stories that speak to the identity of the region, explain how food helps to build identities, and explore how it enables cultural exchange. Food acts rhetorically, with what we choose to eat and serve sending distinct messages. It also serves a vital identity-building function, factoring heavily into our memories, narratives, and understanding of who we are. Finally, because food and the tales surrounding it are so important to southerners, the rhetoric of food offers a significant and meaningful way to open up dialogue in the region. By sharing and celebrating both foodways and the food itself, southerners are able to revel in shared histories and traditions. In this way individuals find a common language despite the divisions of race and class that continue to plague the south. The rich subject of southern fare serves up a significant starting point for understanding the powerful rhetorical potential of all food.

Southern Plate

Author : Christy Jordan
Publisher : William Morrow Cookbooks
ISBN 13 : 9780061991011
Total Pages : 288 pages
Book Rating : 4.9/5 (91 download)

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Book Synopsis Southern Plate by : Christy Jordan

Download or read book Southern Plate written by Christy Jordan and published by William Morrow Cookbooks. This book was released on 2010-10-05 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: My name is Christy Jordan and I like to feed people. I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created Southern Plate so that I could share the recipes and stories that have been passed down through my family for more than nine generations. You won't find fancy food or new-fangled recipes in this cookbook—just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuits. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me.) These stories and recipes come from my heart. They are a gift from my ancestors, but the ability to have them heard is a gift from you. Take a seat at the Southern Plate table; you're with family now.

A Culinary History of Kentucky

Author : Fiona Young-Brown
Publisher : Arcadia Publishing
ISBN 13 : 1625847475
Total Pages : 191 pages
Book Rating : 4.6/5 (258 download)

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Book Synopsis A Culinary History of Kentucky by : Fiona Young-Brown

Download or read book A Culinary History of Kentucky written by Fiona Young-Brown and published by Arcadia Publishing. This book was released on 2016-04-14 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pull up a chair to the kitchen table and enjoy a delicious adventure through the Bluegrass State’s food history. Kentucky’s cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can’t be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.

The Lost Southern Chefs

Author : Robert F. Moss
Publisher :
ISBN 13 : 9780820360850
Total Pages : 288 pages
Book Rating : 4.3/5 (68 download)

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Book Synopsis The Lost Southern Chefs by : Robert F. Moss

Download or read book The Lost Southern Chefs written by Robert F. Moss and published by . This book was released on 2022-02-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.