Georgia's Historical Recipes is an exploration of our state's oldest recipes from the antebellum period through World War II, as painstakingly researched by Georgia archivist Valerie J. Frey. This volume begins with a discussion of old recipes as primary sources and what they can tell us about the history and culture of their era and how to bring them to life in modern kitchens. Frey then moves into fifty sections that can be read alone yet allow readers to build an understanding of how foodways evolved over time.
Some sections highlight a single recipe, illustrating how changes in technology, agriculture, transportation, communication, and social patterns led to changes in Georgia kitchens. Most of the recipes are previously unpublished, waiting in archives to be rediscovered. Other sections explore our oldest cookbooks, offering biographical and cultural background information that makes them more meaningful. For the first time, Georgians have a list of the state's early cookbooks and its cooking experts. Readers will learn where to find Georgia's oldest recipes and discover many examples to whet their appetites literally and figuratively for a taste of Georgia's past.
Rezensionen / Stimmen
Frey has effectively created a bridge between kitchens in the past and those of today. There is no other in-depth look at Georgia foodways that can even compare to the scope of this book. -- Rebecca Lang, chef * author of Y'all Come Over * Georgia's Historical Recipes never simply feels like just a historiography of Georgia cookbooks and recipes. It's so much more: a foodways history and recipe compendium, state and regional history, a collection of biographies, a personal memoir of sorts, a justification for the importance of archival collections, and a defense for studying foodways. This book offers many valuable contributions - to all of the above and more. Non-Georgians should envy that such a book exists; every state should be so lucky. -- Rien Fertel * author of The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog * Though meticulously footnoted, this academic tome is a breeze to read thanks to Frey's entertaining storytelling and sleuthing skills. Even if you're not inclined (as Frey was) to try your hand at Hickory Nut Macaroons, Swamp Plum Preserves, and other old-time delights, they provide fascinating insight into bygone days where neighbors bonded over homemade treats at town-wide picnics, peanut 'boilings', and tally ho parties (singing carriage rides). And you'll acquire a new appreciation for people like Annie Dennis and their roles in creating Georgia's delectable culinary history. -- Susan Puckett * cookbook author and former food editor of the Atlanta Journal-Constitution *
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Produkt-Hinweis
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Maße
Höhe: 221 mm
Breite: 203 mm
Dicke: 30 mm
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ISBN-13
978-0-8203-6796-5 (9780820367965)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
VALERIE J. FREY is a writer and archivist from Athens, Georgia, with projects focusing on genealogy, social history, and foodways. Her archives career began with a Junior Fellowship in the Manuscripts Division at the Library of Congress, and she went on to serve as manuscripts archivist at the Georgia Historical Society. She later became the education coordinator of the Georgia Archives, where she developed public service programs as well as created resources for educators and their students. She now writes and conducts research full time. Her previous foodways book, Preserving Family Recipes: How to Save and Celebrate Your Food Traditions, was published by the University of Georgia Press in 2015.
