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Food in the Civil War era : the South

Author: Helen Zoe Veit
Publisher: East Lansing, Michigan : Michigan State University Press, [2015]
Series: American food in history.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Almost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize prewar cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not. This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays  Read more...
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Genre/Form: Cookbooks
History
Sources
Named Person: Koch
Document Type: Book
All Authors / Contributors: Helen Zoe Veit
ISBN: 1611861640 9781611861648
OCLC Number: 895302072
Description: 263 pages : illustrations ; 21 cm
Contents: Food in the Antebellum South and the Confederacy / Christopher Farrish --
Seeing the Civil War South through its recipes --
Mary Randolph, The Virginia Housewife, or, Methodical cooking --
Selections from the Confederate Periodicals, 1861-1865 --
Confederate Receipt Book: a compilation of over one hundred receipts, adapted to the times --
Maryland recipe manuscript, 1850s-1870 --
Maria Barringer, Dixie Cookery: or How I managed my table for twelve years, for southern housekeepers --
Annabella P. Hill, Mrs. Hill's new cook book: a practical system for private families, in town and country --
Abby Fisher, What Mrs. Fisher knows about old southern cooking, soups, pickles, preserves, etc.
Series Title: American food in history.
Responsibility: edited by Helen Zoe Veit.
More information:

Abstract:

Almost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize prewar cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not. This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate. The cookbooks excerpted here teem with the kinds of recipes we expect to find when we go looking for Southern food.

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