Download or read book Food in the Civil War Era written by Helen Zoe Veit and published by American Food in History. This book was released on 2014 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
Download or read book Civil War Cooking written by Susan Dosier and published by Capstone. This book was released on 2016-08 with total page 33 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Discusses the everyday life, cooking methods, foods, and celebrations of Union soldiers during the Civil War. Includes recipes and sidebars"--
Download or read book Civil War Cooking written by Susan Dosier and published by Capstone. This book was released on 2016-08 with total page 33 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Discusses the everyday life, cooking methods, foods, and celebration of Confederate soldiers during the Civil War. Includes recipes and sidebars"--
Download or read book Civil War Recipes written by Lily May Spaulding and published by University Press of Kentucky. This book was released on 2014-04-23 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
Download or read book The Civil War Cookbook written by William C. Davis and published by Running Press Book Publishers. This book was released on 1993 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every Civil War buff will want to own this unique cookbook, which takes the reader right into the kitchens of 19th-century America. Illustrated with wonderful period photographs, it intertwines history and food for a fascinating new look at the lives of Civil War soldiers and their families. Traditional recipes, illustrated with full-color photographs and highlighted with historical anecdotes, include instructions for recreating treats sent in care packages to soldiers in the field, camp dishes, and special meals.
Download or read book A Selection of Modernized Recipes from Food in the Civil War Era written by Helen Zoe Veit and published by American Food in History. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: As companions to the first and second volumes in the American Food in History series we offer selections of recipes, updated and tested by food editor Jennifer Billock, using measurements and techniques that modern readers can use in their own kitchen. Arranged by main meal occasions (breakfast, picnic or lunch, dinner, dessert) these recipes--some familiar, some curious, all intriguing--will allow family and friends to get a "taste of the times" with their own "Civil War era" meals. The original versions of these recipes (and many more) can be found in Food in the Civil War Era: The North and Food in the Civil War Era: The South, edited by Helen Zoe Veit, along with fascinating essays about the history and the times.
Download or read book Rebel Cornbread and Yankee Coffee written by Garry Fisher and published by . This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unconventional culinary history explores the campfire experiences shared by soldiers on both sides of the Civil War and includes recipes commonly used on the battlefield.
Download or read book Recipes and written by and published by . This book was released on 1998-01-01 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes, food and cooking practices from both Confederate and Union everyday soldiers.
Download or read book Recipes of the Civil War written by Amy B. Rogers and published by Greenhaven Publishing LLC. This book was released on 2016-12-15 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Readers will enjoy making sweet potato pie, praline sauce, and other foods eaten during the Civil War as they learn about this important time in American history. Each recipe features step-by-step instructions presented in a clear way. Historical context is provided in the form of a captivating, fact-filled narrative about life during the Civil War. The accessible text is focused on food in this era, providing readers with a fresh perspective on a common social studies curriculum topic. Historical and contemporary images—including primary sources—add an exciting visual component to this reading experience.
Download or read book Starving the South written by Andrew F. Smith and published by Macmillan. This book was released on 2011-04-12 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'From the first shot fired at Fort Sumter on April 12, 1861, to the last shot fired at Appomattox, food played a crucial role in the Civil War. In Starving the South, culinary historian Andrew Smith takes a fascinating gastronomical look at the war and its aftermath. At the time, the North mobilized its agricultural resources, fed its civilians and military, and still had massive amounts of food to export to Europe. The South did not; while people starved, the morale of their soldiers waned and desertions from the Army of the Confederacy increased.....' (Book Jacket)
Download or read book Hearthside Cooking written by Nancy Carter Crump and published by Univ of North Carolina Press. This book was released on 2009-11-05 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Download or read book A Taste for War written by William C. Davis and published by Stackpole Books. This book was released on 2003 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.
Download or read book The Summer of 63 Gettysburg written by Chris Mackowski and published by Savas Beatie. This book was released on 2021-06-30 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: “An outstanding read for anyone interested in the Civil War and Gettysburg in particular . . . innovative and thoughtful ideas on seemingly well-covered events.” —The NYMAS Review The largest land battle on the North American continent has maintained an unshakable grip on the American imagination. Building on momentum from a string of victories that stretched back into the summer of 1862, Robert E. Lee launched his Confederate Army of Northern Virginia on an invasion of the North meant to shake Union resolve and fundamentally shift the dynamic of the war. His counterpart with the Federal Army of the Potomac, George Meade, elevated to command just days before the fighting, found himself defending his home state in a high-stakes battle that could have put Confederates at the very gates of the nation’s capital. The public historians writing for the popular Emerging Civil War blog, speaking on its podcast, or delivering talks at the annual Emerging Civil War Symposium at Stevenson Ridge in Virginia always present their work in ways that engage and animate audiences. Their efforts entertain, challenge, and sometimes provoke readers with fresh perspectives and insights born from years of working on battlefields, guiding tours, presenting talks, and writing for the wider Civil War community. The Summer of ’63: Gettysburg is a compilation of some of their favorites, anthologized, revised, and updated, together with several original pieces. Each entry includes original and helpful illustrations. Along with its companion volume The Summer of ’63: Vicksburg and Tullahoma, this important study contextualizes the major 1863 campaigns in what was arguably the Civil War’s turning-point summer.
Download or read book The Robert E Lee Family Cooking and Housekeeping Book written by Anne Carter Zimmer and published by Univ of North Carolina Press. This book was released on 2009-09-05 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on Mrs. Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes are included.
Download or read book The opening battles written by Francis Trevelyan Miller and published by . This book was released on 1911 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Summer of 63 Vicksburg Tullahoma written by Chris Mackowski and published by Savas Beatie. This book was released on 2021-08-10 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: “An important contribution to Civil War scholarship, offering an engrossing portrait of these important campaigns . . . this reviewer recommends it highly.” —NYMAS Review The fall of Vicksburg in July 1863 fundamentally changed the strategic picture of the American Civil War, though its outcome had been anything but certain. Union general Ulysses S. Grant tried for months to capture the Confederate Mississippi River bastion, to no avail. A bold running of the river batteries, followed by a daring river crossing and audacious overland campaign, finally allowed Grant to pen the Southern army inside the entrenched city. The long and gritty siege that followed led to the fall of the city, the opening of the Mississippi to Union traffic, and a severance of the Confederacy in two. In Tennessee, meanwhile, the Union Army of the Cumberland brilliantly recaptured thousands of square miles while sustaining fewer than six hundred casualties. Commander William Rosecrans worried the North would “overlook so great an event because it is not written in letters of blood”—and history proved him right. The Tullahoma campaign has stood nearly forgotten compared to events along the Mississippi and in south-central Pennsylvania, yet all three major Union armies scored significant victories that helped bring the war closer to an end. The public historians writing for the popular Emerging Civil War blog, speaking on its podcast, or delivering talks at its annual Emerging Civil War Symposium in Virginia always present their work in ways that engage and animate audiences. Their efforts entertain, challenge, and sometimes provoke with fresh perspectives and insights born from years of working at battlefields, guiding tours, and writing for the wider Civil War community. The Summer of ’63: Vicksburg and Tullahoma is a compilation of some of their favorites, anthologized, revised, and updated, together with several original pieces. Each entry includes helpful illustrations. This important study, when read with its companion volume The Summer of ’63: Gettysburg, contextualizes the major 1863 campaigns in what arguably was the Civil War’s turning-point summer.
