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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.
A Domestic Cook Book
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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.
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...
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.
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...
The Jemima Code
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence...
The Cambridge Companion to Literature and Food
This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.
Mary Chesnut's Civil War Epic
A genteel southern intellectual, saloniste, and wife to a prominent colonel in Jefferson Davis’s inner circle, Mary Chesnut today is remembered best for her penetrating Civil War diary. Composed between 1861 and 1865 and revised thoroughly from the late 1870s until Chesnut’s death in 1886, the diary was published first in 1905, again in 1949, and later, to great acclaim, in 1981. This complicated literary history and the questions that attend it—which edition represents the real Chesnut? To what genre does this text belong?—may explain why the document largely has, until now, been overlooked in literary studies. Julia A. Stern’s critical analysis returns Chesnut to her rightful pla...
African American Foodways
Moving beyond catfish and collard greens to the soul of African American cooking
