A brief history of the traditional Southern breakfast, from the period of the European settlement through the mid-twentieth century. 45 recipes; 42 research notes; 9,976 words.
Author and food historian Patricia B. Mitchell's love of the South comes shining through in "Waking Up Down South: Southern Breakfast Traditions." This book brims with Southern history, anecdotes, lore, comments, and quotations, plus mouth-watering recipes. “Sunshine Breakfast Pudding,” “Sweet Potato Waffles,” “Charleston Shrimp and Grits,” and “Microwave Strawberry Jam” are just a few of the incomparable recipes found in the pages of "Waking Up Down South." — Remember, “Breakfast is the most important meal of the day,” so you might as well do it the Southern way!
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.
Author and food historian Patricia B. Mitchell's love of the South comes shining through in "Waking Up Down South: Southern Breakfast Traditions." This book brims with Southern history, anecdotes, lore, comments, and quotations, plus mouth-watering recipes. “Sunshine Breakfast Pudding,” “Sweet Potato Waffles,” “Charleston Shrimp and Grits,” and “Microwave Strawberry Jam” are just a few of the incomparable recipes found in the pages of "Waking Up Down South." — Remember, “Breakfast is the most important meal of the day,” so you might as well do it the Southern way!
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.
