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Bulletin

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 820

Book Description

Hog Meat and Hoecake

Author: Sam Bowers Hilliard
Publisher: University of Georgia Press
ISBN: 0820346764
Category : Cooking
Languages : en
Pages : 315

Book Description
First published in 1972, it is one of the first scholarly examinations of the important role food played in the antebellum South's history, culture, and politics. Drawing from diaries, the census, the press, and farm records, it has become a landmark of food ways scholarship.

Southern Food and Civil Rights

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

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.

Hamburgers & Fries

Author: John T. Edge
Publisher: Penguin
ISBN: 9780399152740
Category : Cooking
Languages : en
Pages : 216

Book Description
The author continues his celebration of American cuisine with a history of backyard barbecues, fast-food restaurants, and gourmet burgers, in a volume complemented by fifteen recipes.

Holy Smoke

Author: John Shelton Reed
Publisher: Univ of North Carolina Press
ISBN: 0807889717
Category : Cooking
Languages : en
Pages : 327

Book Description
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

Bulletin PDF Download

Bulletin

Hog Meat and Hoecake

Southern Food and Civil Rights

Hamburgers & Fries

Holy Smoke

Bulletin

Among the Pines

Among the Pines

Among the Pines: Or, South in Secession-time

Summer Hog Feeding

Feeding Trials with Corn By-products, Palmo Midds, and Commercial Mixed Hog Feeds, 1917-1918