skip to content
An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue Preview this item
ClosePreview this item
Checking...

An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue

Author: Rick McDaniel
Publisher: Charleston, SC : History Press, 2011.
Edition/Format:   Print book : EnglishView all editions and formats
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
History
Document Type: Book
All Authors / Contributors: Rick McDaniel
ISBN: 9781609491932 1609491939
OCLC Number: 711641669
Description: 237 pages : illustrations (some color) ; 24 cm
Contents: Machine generated contents note: 1. The Table of Our Ancestors: Southern Food, 1607-the Present --
The English Arrive --
Native American Influence --
Beyond Jamestown: Southern Foodways Prior to the American Revolution --
New Pots on the Fire: Scots-Irish, Germans and French --
African and African American Influences --
Plantation Fare for Master and Slave --
Prosperity to Poverty: Southern Food, 1861-1865 --
Southern Cooking from Reconstruction to the Second World War --
Sharecropping: The New Slavery --
The Atomic Age and Beyond: Southern Food from 1945 to the Present --
2. The Southern Kitchen --
The Hearth --
The Work Yard --
The Modern Southern Kitchen --
The Pantry: Staples for Southern Cooking --
Cookbooks and Receipt Books --
Cooking from Historical Recipes --
3. Appetizers, Knickknacks and Snacks --
4. Rice and Grits --
Grits --
Rice --
Rice and Slavery --
Cultivation and Harvest --
The Carolina Rice Kitchen --
Pilau --
5. The Southern Seas: Fish and Shellfish --
Catfish. Contents note continued: Trout --
Shrimp --
Crabs --
Oysters --
6. The Incredible, Edible Pig --
The Pig in Southern History and Cuisine --
Hog-Killing Time --
Country Ham --
Barbecue: Nature's Most Perfect Food --
The Hog, the Whole Hog and Nothing but the Hog --
Barbecue Voodoo: Rubs and Mop Sauces --
Finishing and Table Sauces --
Chops and Other Prime Cuts --
Everything but the Oink --
7. The Gospel Bird: Chicken --
Chicken in Southern History --
Fried Chicken --
Other Chicken Recipes --
8. Wild Game --
Wild Game on the Southern Frontier --
Venison --
Alligator --
Rabbit --
Squirrel --
Turkey --
9. The Old Iron Pot: Gumbos, Soups and Stews --
Gumbo --
Southern Soups and Stews --
10. The Southern Garden: Vegetables and Fruit --
The Three Sisters: Corn, Beans and Squash --
Tomatoes and Okra --
Sweet Potatoes --
Irish Potatoes --
Greens --
Dressed Salads --
Cabbage and Slaw --
11. Glory in a Jar: Pickles, Relishes, Jams and Preserves --
Food Preservation in the Old South --
Pickles. Contents note continued: Preserving Fruit --
Jams, Jellies, Preserves, Conserves and Compotes --
12. Corn Bread, Biscuits and Other Breads --
Ash Cakes, Hoecakes and Pone --
Corn Bread --
Spoon Bread --
The Rise of the Southern Biscuit --
Yeast Breads --
Breakfast Breads --
13. Gravies, Sops, Sauces and Condiments --
14. Iced Tea (and a Few Stronger Beverages) --
How Iced Tea Became Southern --
Other Southern Beverages --
Soft Drinks --
Whiskey --
Moonshine --
Cocktails --
Rum --
Beer --
Wine --
15. Just a Little Something Sweet: Southern Desserts --
The Southern Sweet Tooth --
Puddings and Trifles --
Pies, Cobblers and Other Fruit Desserts --
Cakes and Their Place in Southern Food History.
Responsibility: Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith.
More information:

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(4)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/711641669> # An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue
    a schema:CreativeWork, schema:Book ;
   library:oclcnum "711641669" ;
   library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/1376758843#Place/charleston_sc> ; # Charleston, SC
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/scu> ;
   schema:about <http://id.worldcat.org/fast/1244550> ; # Southern States.
   schema:about <http://experiment.worldcat.org/entity/work/data/1376758843#Topic/cooking_southern_states_history> ; # Cooking--Southern States--History
   schema:about <http://id.loc.gov/authorities/subjects/sh85031777> ; # Cooking, American--Southern style
   schema:about <http://id.worldcat.org/fast/1753233> ; # Cooking, American--Southern style
   schema:about <http://id.worldcat.org/fast/1754966> ; # Cooking
   schema:about <http://dewey.info/class/641.5975/e22/> ;
   schema:bookFormat bgn:PrintBook ;
   schema:creator <http://viaf.org/viaf/170277223> ; # Rick McDaniel
   schema:datePublished "2011" ;
   schema:description "Contents note continued: Preserving Fruit -- Jams, Jellies, Preserves, Conserves and Compotes -- 12. Corn Bread, Biscuits and Other Breads -- Ash Cakes, Hoecakes and Pone -- Corn Bread -- Spoon Bread -- The Rise of the Southern Biscuit -- Yeast Breads -- Breakfast Breads -- 13. Gravies, Sops, Sauces and Condiments -- 14. Iced Tea (and a Few Stronger Beverages) -- How Iced Tea Became Southern -- Other Southern Beverages -- Soft Drinks -- Whiskey -- Moonshine -- Cocktails -- Rum -- Beer -- Wine -- 15. Just a Little Something Sweet: Southern Desserts -- The Southern Sweet Tooth -- Puddings and Trifles -- Pies, Cobblers and Other Fruit Desserts -- Cakes and Their Place in Southern Food History."@en ;
   schema:description "Contents note continued: Trout -- Shrimp -- Crabs -- Oysters -- 6. The Incredible, Edible Pig -- The Pig in Southern History and Cuisine -- Hog-Killing Time -- Country Ham -- Barbecue: Nature's Most Perfect Food -- The Hog, the Whole Hog and Nothing but the Hog -- Barbecue Voodoo: Rubs and Mop Sauces -- Finishing and Table Sauces -- Chops and Other Prime Cuts -- Everything but the Oink -- 7. The Gospel Bird: Chicken -- Chicken in Southern History -- Fried Chicken -- Other Chicken Recipes -- 8. Wild Game -- Wild Game on the Southern Frontier -- Venison -- Alligator -- Rabbit -- Squirrel -- Turkey -- 9. The Old Iron Pot: Gumbos, Soups and Stews -- Gumbo -- Southern Soups and Stews -- 10. The Southern Garden: Vegetables and Fruit -- The Three Sisters: Corn, Beans and Squash -- Tomatoes and Okra -- Sweet Potatoes -- Irish Potatoes -- Greens -- Dressed Salads -- Cabbage and Slaw -- 11. Glory in a Jar: Pickles, Relishes, Jams and Preserves -- Food Preservation in the Old South -- Pickles."@en ;
   schema:description "Machine generated contents note: 1. The Table of Our Ancestors: Southern Food, 1607-the Present -- The English Arrive -- Native American Influence -- Beyond Jamestown: Southern Foodways Prior to the American Revolution -- New Pots on the Fire: Scots-Irish, Germans and French -- African and African American Influences -- Plantation Fare for Master and Slave -- Prosperity to Poverty: Southern Food, 1861-1865 -- Southern Cooking from Reconstruction to the Second World War -- Sharecropping: The New Slavery -- The Atomic Age and Beyond: Southern Food from 1945 to the Present -- 2. The Southern Kitchen -- The Hearth -- The Work Yard -- The Modern Southern Kitchen -- The Pantry: Staples for Southern Cooking -- Cookbooks and Receipt Books -- Cooking from Historical Recipes -- 3. Appetizers, Knickknacks and Snacks -- 4. Rice and Grits -- Grits -- Rice -- Rice and Slavery -- Cultivation and Harvest -- The Carolina Rice Kitchen -- Pilau -- 5. The Southern Seas: Fish and Shellfish -- Catfish."@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/1376758843> ;
   schema:genre "History"@en ;
   schema:genre "Cookbooks"@en ;
   schema:inLanguage "en" ;
   schema:name "An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue"@en ;
   schema:productID "711641669" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/711641669#PublicationEvent/charleston_sc_history_press_2011> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/1376758843#Agent/history_press> ; # History Press
   schema:workExample <http://worldcat.org/isbn/9781609491932> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/711641669> ;
    .


Related Entities

<http://id.loc.gov/authorities/subjects/sh85031777> # Cooking, American--Southern style
    a schema:Intangible ;
   schema:name "Cooking, American--Southern style"@en ;
    .

<http://id.worldcat.org/fast/1244550> # Southern States.
    a schema:Place ;
   schema:name "Southern States." ;
    .

<http://id.worldcat.org/fast/1753233> # Cooking, American--Southern style
    a schema:Intangible ;
   schema:name "Cooking, American--Southern style"@en ;
    .

<http://id.worldcat.org/fast/1754966> # Cooking
    a schema:Intangible ;
   schema:name "Cooking"@en ;
    .

<http://viaf.org/viaf/170277223> # Rick McDaniel
    a schema:Person ;
   schema:familyName "McDaniel" ;
   schema:givenName "Rick" ;
   schema:name "Rick McDaniel" ;
    .

<http://worldcat.org/isbn/9781609491932>
    a schema:ProductModel ;
   schema:isbn "1609491939" ;
   schema:isbn "9781609491932" ;
    .

<http://www.worldcat.org/title/-/oclc/711641669>
    a genont:InformationResource, genont:ContentTypeGenericResource ;
   schema:about <http://www.worldcat.org/oclc/711641669> ; # An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue
   schema:dateModified "2018-03-11" ;
   void:inDataset <http://purl.oclc.org/dataset/WorldCat> ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.