"Real South Cooking," by Patricia B. Mitchell, is a guide to cooking in the Old South, as practiced in the early and mid-twentieth century, and a little treasure chest of genuine, old-fashioned Southern recipes (no grits with pine nuts and salsa here!).
An entertaining text tells about the author's personal food history, i.e., stuff she ate as a child. The funny anecdotes, both Patricia's and those of others, make this book fun to read. Such recipes as “Pan Fried Chicken,” “A Mess Ah Greens,” “Pittsylvania County Cracklin' Bread,” and “Black & Bess Chocolate Pie” will satisfy anyone wistfully longing for Southern food.
Published 1997. 34 traditional recipes for familiar Southern country specialties, 36 research notes, 9,905 words.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
An entertaining text tells about the author's personal food history, i.e., stuff she ate as a child. The funny anecdotes, both Patricia's and those of others, make this book fun to read. Such recipes as “Pan Fried Chicken,” “A Mess Ah Greens,” “Pittsylvania County Cracklin' Bread,” and “Black & Bess Chocolate Pie” will satisfy anyone wistfully longing for Southern food.
Published 1997. 34 traditional recipes for familiar Southern country specialties, 36 research notes, 9,905 words.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
