Southern Palate PDF Download

Author: Robert St. John
Publisher:
ISBN: 9780972197205
Category : Cooking
Languages : en
Pages : 0

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Author: Frederick Douglass Opie
Publisher: Arcadia Publishing
ISBN: 1439659214
Category : History
Languages : en
Pages : 192

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Book Description
Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. "The Sandwich Brigade" organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.

Author: Rick McDaniel
Publisher: Arcadia Publishing
ISBN: 1625841469
Category : History
Languages : en
Pages : 316

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Book Description
Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.

Author: Lorettus Sutton Metcalf
Publisher:
ISBN:
Category : History
Languages : en
Pages : 780

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Book Description
Current political, social, scientific, education, and literary news written about by many famous authors and reform movements.

Author: Damon Lee Fowler
Publisher: Simon and Schuster
ISBN: 0684871696
Category : Cooking
Languages : en
Pages : 448

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Book Description
The culinary master behind "Classical Southern Cooking" presents 160 mouthwatering recipes that capture the authentic flavors of the South for today's home cook. of full-color photos.

Author: John T. Edge
Publisher: Algonquin Books
ISBN: 1565125479
Category : Travel
Languages : en
Pages : 351

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Book Description
Reveals the finest food found in restaurants in Alabama, Georgia, Mississippi, Arkansas, the Carolinas, Texas, Virginia, Kentucky, Louisiana, and Tennessee, in a volume that also includes recipes for the best in regional cuisine.

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 716

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Author: Nathalie Dupree
Publisher: University of Georgia Press
ISBN: 9780820326306
Category : Cooking
Languages : en
Pages : 372

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Book Description
A collection of 350 recipes, ranging from biscuits to cobblers, emphasizes ease of preparation as it celebrates the best in traditional and new Southern cuisine, as well as the culinary influences that transformed Southern cookery. Reprint.

Author: Robert F. Moss
Publisher: Ten Speed Press
ISBN: 1607748681
Category : Cooking
Languages : en
Pages : 322

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Book Description
A captivating narrative history that traces liquor, beer, and wine drinking in the American South, including 40 cocktail recipes. Ask almost anyone to name a uniquely Southern drink, and bourbon and mint juleps--perhaps moonshine--are about the only beverages that come up. But what about rye whiskey, Madeira wine, and fine imported Cognac? Or peach brandy, applejack, and lager beer? At various times in the past, these drinks were as likely to be found at the Southern bar as barrel-aged bourbon and raw corn likker. The image of genteel planters in white suits sipping mint juleps on the veranda is a myth that never was--the true picture is far more complex and fascinating. Southern Spirits is the first book to tell the full story of liquor, beer, and wine in the American South. This story is deeply intertwined with the region, from the period when British colonists found themselves stranded in a new world without their native beer, to the 21st century, when classic spirits and cocktails of the pre-Prohibition South have come back into vogue. Along the way, the book challenges the stereotypes of Southern drinking culture, including the ubiquity of bourbon and the geographic definition of the South itself, and reveals how that culture has shaped the South and America as a whole.

Author: Robert St. John
Publisher:
ISBN: 9780999222904
Category : Cookbooks
Languages : en
Pages : 14

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Book Description
Robert St. John and Wyatt Waters collaborate again to pull back the fabric of the Magnolia state through their God-given talents as a chef and artist, and collectively, commentators on culture. A Mississippi Palate: Heritage Cuisine and Watercolors of Home takes a large brush stroke at the beauty of Mississippi through some 64 of Waters¿ works. St. John captures the flavors of his home state through XX classic recipes. Together, they continue the perfect blend of flavor and color, a combination that leaves the reader longing for another bite.