LEADER 03704nam 2200565 450 001 9910796907403321 005 20230831183844.0 010 $a1-60917-451-8 035 $a(CKB)3710000000373724 035 $a(EBL)1986868 035 $a(SSID)ssj0001550390 035 $a(PQKBManifestationID)16166246 035 $a(PQKBTitleCode)TC0001550390 035 $a(PQKBWorkID)14811243 035 $a(PQKB)11588326 035 $a(MiAaPQ)EBC3338400 035 $a(Au-PeEL)EBL3338400 035 $a(CaPaEBR)ebr11031131 035 $a(OCoLC)923251303 035 $a(EXLCZ)993710000000373724 100 $a20150319h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood in the Civil War era $ethe south /$fedited by Helen Zoe Veit 210 1$aEast Lansing, Michigan :$cMichigan State University Press,$d2015. 210 4$dİ2015 215 $a1 online resource (x, 263 pages) 225 1 $aAmerican Food in History Series 311 $a1-61186-164-0 320 $aIncludes bibliographical references (pages 243-254) and index. 327 $aFood in the antebellum South and the Confederacy, by Christopher Farrish -- Seeing the Civil War South through its recipes -- Mary Randolph, The Virginia housewife: or, methodical cook -- Selections from 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. -- Glossary of nineteenth-century cooking terms. 330 $aAlmost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize prewar cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not. This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate. The cookbooks excepted here teem with the kinds of recipes we expect to find when we go looking for Southern food: grits and gumbo, succotash and Hopping John, catfish, coleslaw, watermelon pickles, and sweet potato pie. The cookbooks also offer plenty of surprises. This volume, the second in the American Food in History series, sheds new light on cooking and eating in the Civil War South, pointing out how seemingly neutral recipes can reveal unexpected things about life beyond the dinner plate, from responses to the anti-slavery movement to shifting economic imperatives to changing ideas about women's roles. Together, these recipes and essays provide a unique portrait of Southern life via the flavors, textures, and techniques that grew out of a time of crisis. 410 0$aAmerican food in history. 606 $aCooking, American$xHistory$y19th century$vSources 606 $aCooking, American$xHistory 607 $aUnited States$xHistory$yCivil War, 1861-1865$xSocial aspects 615 0$aCooking, American$xHistory 615 0$aCooking, American$xHistory. 676 $a641.5973 702 $aVeit$b Helen Zoe 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910796907403321 996 $aFood in the Civil War era$93727130 997 $aUNINA