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Southern provisions : the creation and revival of a cuisine

Author: David S Shields
Publisher: Chicago ; London : University of Chicago Press, 2015. ©2015
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now, a growing movement of chefs and farmers is seeking to  Read more...
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Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Shields, David S., 1951-
Southern provisions
(DLC) 2014034899
(OCoLC)887849404
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: David S Shields
ISBN: 9780226141251 022614125X 022614125X
OCLC Number: 904598238
Description: 1 online resource
Contents: Rebooting a cuisine --
The South and the institutions of American food --
Madame Eugene 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.
Responsibility: David S. Shields.

Abstract:

Southern food is America's quintessential cuisine. This book reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its restoration and recultivation  Read more...

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"People are always asking me what the most important book written about southern food is. You are holding it in your hands." (Sean Brock, executive chef, Husk)

 
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