Mary Randolph (1762- 1828) wrote The Virginia House-Wife (1824), one of the most influential housekeeping and cookbooks of the nineteenth century. Randolph tried to improve women's lives by limiting the time they had to spend in their kitchens. She gave her readers many inexpensive ingredients that could be used to make impressive meals. She popularized over 40 vegetables and introduced several foreign meals. She was the first recorded person to be buried at what became Arlington National Cemetery.
Sprache
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Maße
Höhe: 235 mm
Breite: 191 mm
Dicke: 8 mm
Gewicht
ISBN-13
978-1-4385-3668-2 (9781438536682)
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Schweitzer Klassifikation
Mary Randolph was born on August 9, 1762, at Historic Tuckahoe in Virginia to Thomas Mann Randolph Sr. and Anne Cary Randolph. She became one of the most notable American women in early culinary history, particularly for her work in domestic science. Raised in a prominent Virginian family, Randolph married David Meade Randolph in 1780. Her household experience, especially during financially challenging periods, shaped her practical approach to domestic life. This practical insight later materialized in her most significant work, a cookbook that blended culinary expertise with efficient household management. She ran a boarding house in Richmond, which helped her refine the economical methods of cooking and housekeeping she later published. Her writing reflected a strong awareness of Southern traditions, local ingredients, and methods that could suit both affluent homes and modest households. She emphasized system, thrift, and clarity in domestic duties, which contributed to her lasting influence on American domestic literature. Mary Randolph died on January 23, 1828, in Washington, D.C., and was buried at what later became Arlington National Cemetery. Her legacy persists through the widespread impact of her culinary and household guidance.
