Southern provisions : the creation & revival of a cuisine /
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Author / Creator: | Shields, David S., 1951- author. |
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Imprint: | Chicago ; London : The University of Chicago Press, 2015. |
Description: | xvi, 401 pages : illustrations ; 24 cm |
Language: | English |
Subject: | |
Format: | Print Book |
Local Note: | University of Chicago Library's UCPress copy 1 has original dust jacket. |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11015335 |
Table of Contents:
- Preface
- Acknowledgments
- 1. Rebooting a Cuisine
- Part I. Cooking in the South
- 2. The South and the Institutions of American Food
- 3. Madame Eugène and Nineteenth-Century Restaurant Cuisine in New Orleans
- 4. The Maryland Club Feast
- 5. Charleston's Caterers, 1795 to 1883
- 6. The Jockey Club Banquet of February 1, 1860
- 7. Possum in Wetumpka
- Part II. Selling
- 8. Touring the City Markets, 1810 to 1860
- 9. Fish Master: C. C. Leslie and the Reconstruction of Charleston Cuisine
- 10. The New York Market: National Supply and Demand
- 11. Truck Farming
- Part III. Planting in the Lowcountry
- 12. Carolina Gold Rice
- 13. Sugar from the Sugarcane
- 14. Sorghum
- 15. Prospecting for Oil
- 16. Peanuts and Peanut Oil
- 17. Citrus
- 18. The Return of the Tastes
- Notes
- Index