Plantation Row Slave Cabin Cooking: The Roots of Soul Food by Patricia B. Mitchell
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- ISBN 10 0925117897
- ISBN 13 9780925117892
- Published Jan 01 1998
- Format Paperback
- Page Count 37
- Language English
- Countries United States
- Publisher P.B. Mitchell
- Imprint P.B. Mitchell
Publishers Text
Former slaves' first-hand accounts, many collected as part of the Federal Writers Project during the late 1930's, provide the foundation for a discussion of foods from slavery days. Published 1998. 23 recipes, 109 research notes, 12,747 words. This eBook file correlates to the twentieth printing, September 2010.
In "Plantation Row Slave Cabin Cooking" Patricia B. Mitchell explores the topic of slave food on Southern plantations. She also touches on the overall lifestyle of slaves, briefly discussing housing, amusements, religion, and clothing.
The superior talent of black cooks is lauded. Whether making humble dishes in the slave cabin, or elegant fare for the mansion table, dark-skinned cooks welded the â??kitchen scepterâ? with skill and creativity. Recipes for such fare as â??Hog Maw Salad,â? â??Limping Susan,â? â??Plantation Shortcake,â? and â??Molasses Taffyâ? pepper the book. â?? â??De eats wuz goodâ?¦â? as Aron Carter remembered. Such â??eatsâ? are â??The Roots of Soul Food.
109 endnotes will assist those who wish to learn more about the subject, and the first-person accounts in the text will be remembered and even read out loud to others. Created as a resource for museums, Plantation Row Slave Cabin Cooking is a follow-up to the author's earlier popular book Soul on Rice: African Influences on American Cooking.
Other cookbooks by this author
- Apple Country Cooking
- Biscuits & Belles: Official Biscuit Manual and Guide to Southern Bellery
- Butter 'em While They're Hot
- Colonial Christmas Cooking
- Colonial spices & herbs (Patricia B. Mitchell foodways publications)
- Coming Home for Christmas Cookbook
- Confederate Camp Cooking
- Cooking for the Cause: Confederate Recipes, Documented Quotations, Commemorative Recipes
- Cooking in the Young Republic, 1780-1850
- Delicacies in Proportion: An Anecdotal History of White House Entertaining, 1850-1901
- Delightful Dreams of Dixie Dinners
- Four Centuries of American Herbs
- French Cooking in Early America
- The Good Land: Native American and Early Colonial Food
- Just Naturally Sweet: Recipes Utilizing Honey, Molasses, Sorghum, and Maple Syrup, No Refined Sugar
- Loaves of Love
- Mountain Foodways : Flavors of Old Europe on the Southern Frontier
- Northern Ladies' Civil War Recipes: Cooking on the Home Front 1861-1865 (Revised Edition)
- Plain Food & High Thinking: An Anecdotal History of White House Entertaining, 1901-1953
- Real south cooking: Authentic, traditional southern food (Patricia B. Mitchell foodways publications)
- Revolutionary Recipes: Colonial Food, Lore, & More
- Simply Scrumptious Southern Sweets
- Soul on Rice: African Influences on American Cooking
- Specialties from the Southern Garden: Nostalgic Vegetable Dishes
- Suited to a tea (Patricia B. Mitchell foodways publications)
- Sweet 'n' Slow: Apple butter, Cane Molasses, and Sorghum Syrup Recipes (Third Edition)
- True Grist: Buckwheat flour and cornmeal recipes
- Union Army Camp Cooking: 1861-1865
- Victorian Christmas Celebration Cookbook
- Victorian Christmas Celebration Cookbook
- Victorian Parlors & Tea Parties
- Waking Up Down South: Southern breakfast traditions
- Yanks, Rebels, Rats, and Rations,: Scratching for Food in Civil War Prison Camps
