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What Mrs. Fisher Knows about Old Southern Cooking
"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.
The Founders of American Cuisine
This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine: Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose The Virginia Housewife is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; former slave Mrs. Abby Fisher and her book on Southern cooking; Lafcadio Hearn's La Cuisine Creole; Charles Ranhofer's influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. The second section includes selected recipes from each author's books, with notes to aid adaptation by the modern cook. Instructors considering this book for use in a course may request an examination copy here.
The Big Muddy
In The Big Muddy, the first long-term environmental history of the Mississippi, Christopher Morris offers a brilliant tour across five centuries as he illuminates the interaction between people and the landscape, from early hunter-gatherer bands to present-day industrial and post-industrial society. Morris shows that when Hernando de Soto arrived at the lower Mississippi Valley, he found an incredibly vast wetland, forty thousand square miles of some of the richest, wettest land in North America, deposited there by the big muddy river that ran through it. But since then much has changed, for the river and for the surrounding valley. Indeed, by the 1890s, the valley was rapidly drying. Morris...
Hunger Overcome?
African American writers have consistently drawn connections between hunger and illiteracy, and by extension between food and reading. This book investigates the juxtaposition of mulnutrition and spectacular food abundance as a key trope of African American writing.
A Domestic Cook Book
None
Alabama Afternoons
Hoffman recounts his personal visits with writer Mary Ward Brown in her library in Hamburg, with photographer William Christenberry in a field in Newbern, and with storyteller Kathryn Tucker Windham and folk artist Charlie ?Tin Man? Lucas at their neighboring houses in Selma. Also highlighted are the lives of numerous alumni of The University of Alabama?among them Mel Allen, the ?Voice of the Yankees? from 1939 to 1964; Forrest Gump author Winston Groom; and Vivian Malone and James Hood, the two students who entered the schoolhouse door in 1963. Hoffman profiles distinguished Auburn University alumni as well, including Eugene Sledge, renowned World War II veteran and memorist, and Neil Davis, the outspoken, nationally visible editor of the Lee County Bulletin.
African American Foodways
Moving beyond catfish and collard greens to the soul of African American cooking
Our Founding Foods
American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed. In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today. In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations. Her cookbook was said to be the "Second Declaration of I...
A Culinary History of Mobile
Join author Christopher Andrews on a delectable romp through the long food history of Mobile, Alabama . From its founding in 1702 by the French, Mobile has had a lot on its plate. Indeed, the story of food itself is a rich gumbo--a dish created in Mobile--tracing the city's rich history, albeit in far more filling fashion. Native, European and African traditions met and blended here. From the colonial days through the Civil War and up to the present, this history serves up a full menu for foodies and history buffs alike.
Writing in the Kitchen
Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the r...
