万本电子书0元读

万本电子书0元读

顶部广告

Southern Provisions电子书

售       价:¥

75人正在读 | 0人评论 9.8

作       者:Shields, David S.

出  版  社:University of Chicago Press

出版时间:2015-03-23

字       数:76.6万

所属分类: 进口书 > 外文原版书 > 文学/自传/回忆录

温馨提示:此类商品不支持退换货,不支持下载打印

为你推荐

  • 读书简介
  • 目录
  • 累计评论(0条)
  • 读书简介
  • 目录
  • 累计评论(0条)
Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now, a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David Shields, who has spent over a decade researching early American agricultural and cooking practices.In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways.?Shields's turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugar cane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida, and he takes us on an excursion to this region in order to offer a vivid history of southern foodways, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients-rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus-emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions.?From Carolina gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history.
目录展开

Cover

Title Page

Copyright Page

Dedication

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

累计评论(0条) 0个书友正在讨论这本书 发表评论

发表评论

发表评论,分享你的想法吧!

买过这本书的人还买过

读了这本书的人还在读

回顶部