Bibliograph

Southern provisions, the creation & revival of a cuisine, David S. Shields

Type

Label

Southern provisions, the creation & revival of a cuisine, David S. Shields

Language

eng

Bibliography note

Includes bibliographical references (pages 353-387) and index

Index

index present

Literary Form

non fiction

Main title

Southern provisions

Nature of contents

bibliography

Oclc number

944157444

Responsibility statement

David S. Shields

Sub title

the creation & revival of a cuisine

Summary

From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history

Table Of Contents

Preface -- Acknowledgements -- Rebooting a cuisine -- The South and the institutions of American food -- Madame Eugène and nineteenth-century restaurant cuisine in New Orleans -- The Maryland Club feast -- Charleston's caterers, 1795 to 1883 -- The Jockey Club banquet of February 1, 1860 -- Possum in Wetumpka -- Touring the city markets, 1810 to 1860 -- Fish master : C.C. Leslie and the reconstruction of Charleston cuisine -- The New York market : national supply and demand -- Truck farming -- Carolina gold rice -- Sugar from the sugarcane -- Sorghum -- Prospecting for oil -- Peanuts and peanut oil -- Citrus -- The return of the tastes -- Notes -- Index

Target audience

adult

Creator