Stories about, and examples of, the proverbial Southern hospitality abound in this book by Patricia Mitchell. Many of the stories are plucked from the historic record, and proper endnotes are given. Some of the ofttimes funny stories are personal recollections. Old-timey recipes such as Aunt Sug's Nut Cookes and Strawberry Preserves Cooked in Sun, as well as newer dishes like Jennifer's Modern Macaroni and Cheese and Mrs. Freshour's Cornbread Salad are offered in this volume. 31 recipes; 52 research notes; 9, 148 words.
Probably even more fun, however, than the enjoyable recipes, are the “tales” — which are ideal to read aloud — perhaps when you have friends or family over in a warm display of hospitality, Southern or otherwise.
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 from early sources 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.
Probably even more fun, however, than the enjoyable recipes, are the “tales” — which are ideal to read aloud — perhaps when you have friends or family over in a warm display of hospitality, Southern or otherwise.
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 from early sources 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.
