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Eating, Drinking, and Visiting in the South - An Informal History (Paperback)
Loot Price: R617
Discovery Miles 6 170
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Eating, Drinking, and Visiting in the South - An Informal History (Paperback)
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Donate to Against Period Poverty
Total price: R637
Discovery Miles: 6 370
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A lively, informal history of over three centuries of southern
hospitality and cuisine, Eating, Drinking, and Visiting in the
South traces regional gastronomy from the sparse diet of Jamestown
settlers, who learned from necessity to eat what the Indians ate,
to the lavish corporate cocktail parties of the New South. Brimming
with memorable detail, this book by Joe Gray Taylor ranges from the
groaning plates of the great plantations, witnessed by Frederick
Law Olmsted and a great many others, to the less-than-appetizing
extreme guests often confronted in the South's nineteenth-century
inns and taverns: ""execrable coffee, rancid butter, and very
dubious meat."" Taylor describes the diet of the early pioneers,
with its corn bread, beaver-tail soup, and black bear meat, and the
creation of the South's regional cuisines, including Kentucky's
burgoo and south Louisiana's gumbo. He tells of the rounds of
visitation that were the social lifeblood of the Old South, of the
fatback and hoecake that fed plantation slaves, and of the
starvation diet of the Confederate soldier and civilian. Taylor
then looks at how technological advances and urbanization have in
some cases enhanced, but more often diluted, the southern eating
experience, and he finds that despite the introduction of fast-food
""abominations"" and factory-made horrors such as quick grits and
canned biscuits, the region's sturdy eating, drinking, and social
traditions still flourish in many byways and on some main avenues
of the modern South. In a new introduction, noted food writer John
Egerton looks at what motivated Joe Gray Taylor to undertake this
fine study and discusses how southern food studies have progressed
since the book was first released.
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