Last edited by Kigale
Tuesday, May 5, 2020 | History

1 edition of Food in the Civil War era found in the catalog.

Food in the Civil War era

Helen Zoe Veit

Food in the Civil War era

the North

by Helen Zoe Veit

  • 47 Want to read
  • 28 Currently reading

Published .
Written in English

    Subjects:
  • Sources,
  • Cookbooks,
  • Social aspects,
  • Food,
  • Food habits,
  • American Cooking,
  • History

  • Edition Notes

    Statementedited by Helen Zoe Veit
    SeriesAmerican food in history, American food in history
    Classifications
    LC ClassificationsTX715 .F684 2014
    The Physical Object
    Pagination205 pages
    Number of Pages205
    ID Numbers
    Open LibraryOL27181084M
    ISBN 101611861225
    ISBN 109781611861228
    LC Control Number2013025306
    OCLC/WorldCa852763578

      Herbst, Ron and Sharon Tyler (). The Deluxe Food Lover’s Companion. Barron’s Educational Series, Inc., Hauppauge, NY. Holzer, Harold and Symonds, Craig (). The New York Times Complete Civil War. Black Dog & Leventhal Publishers, New York, NY. Murphy, Jim (). The Boy’s War: Confederate and Union Soldiers Talk About the Civil. Lyde Cullen Sizer is Associate Professor of History at Sarah Lawrence College. She is the author of The Political Work of American Women Writers and the Civil War, – ().. Jim Cullen teaches at the Ethical Culture Fieldston School in New York City. He is the author of The Civil War in Popular Culture: A Reusable Past () and The American Dream: A Short History of an Idea that.

    Civil War-era foodways. Food historians tell us during the American Civil War the civilians/soldiers of the north generally ate better than the civilians/soldiers of the south. They also tell us the Southern plantation owner's family ate quite differently from its slaves. Members of the Gullah-Geechee community, Ohio factory workers, wealthy.   "Food in the Civil War Era: The South" draws not only from cookbooks, but periodicals of the era and from one previously unpublished manuscript, written down by hand by an unknown author in.

    Battle Cry of Freedom: The Civil War Era is a Pulitzer Prize-winning work on the American Civil War, published in , by James M. McPherson. It is the sixth volume of the Oxford History of the United States series. An abridged, illustrated version of the book was published in Food eaten by soldiers during the Civil War. Food items included rice, peas, beans, dried fruit, potatoes, molasses, salted pork, vinegar, and salt.


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Food in the Civil War era by Helen Zoe Veit Download PDF EPUB FB2

This shopping feature will continue to load items when the Enter key is pressed. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Back. Food in the Civil War Era: The South (American Food in History) Helen Zoe Veit.

out of 5 stars /5(2). This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate.

The cookbooks excerpted here teem with the kinds of recipes we expect to find when we go looking for Southern food: grits and gumbo, succotash and Hopping John, catfish, coleslaw, watermelon pickles, and sweet potato pie.4/4(1).

The cookbooks excerpted here teem with the kinds of recipes we expect to find when we go looking for Southern food: grits and gumbo, succotash and Hopping John, catfish, coleslaw, watermelon pickles, and sweet potato pie. The cookbooks also offer plenty of surprises/5.

Food in the Civil War Era: The North, by Helen Zoe Veit, is five 19th-century cookbooks in one, plus insightful, articulate commentary. Part of our Little Women Cookbook Blog Series Skip to content. This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate.

The cookbooks excerpted here teem with the kinds of recipes we expect to find when we go looking for Southern food: grits and gumbo, succotash and Hopping John, catfish, coleslaw, watermelon pickles, and sweet potato pie.

Food in the Civil War Era book. Read 2 reviews from the world's largest community for readers. Cookbooks offer a unique and valuable way to examine Ameri 4/5. WKAR Current State’s Melissa Benmark speaks with Helen Zoe Veit, regarding her new cookbook Food in the Civil War Era: The North.

Veit specializes in American history in the 19th and 20th centuries, focusing on the history of food and nutrition. Breakfast typically consisted of cornmeal mush with cream and maple syrup, cornmeal griddle cakes, doughnuts and tea.

Lunch, which was called dinner, was the largest meal of the day and often consisted of boiled potatoes, ham, fresh pork or corned beef served with apple, rhubarb or a berry pie, depending on the season. Unlike earlier cookbooks, which generally organized their recipes in categories like puddings, vegetables, and meats, the unnamed author of What Shall We Eat used the recipes to create a complete menu for one week out of each month in the year.

This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate. The cookbooks excerpted here teem with the kinds of recipes we expect to find when we go looking for Southern food: grits and gumbo, succotash and Hopping John.

This would be supplemented by (per rations): 8 qts. of beans or peas 10 lbs. of rice or hominy 10 lbs. of green coffee beans or 8 lbs.

of roasted coffee beans 10 lbs. of sugar 2 qts. of salt 1 quart of vinegar. Food has long been recognized as a critical factor in determining the outcome of the Civil War, but no work until Food in the Civil War Era: The North has explored this topic in any depth.

Its comprehensive examination of the Northern agricultural system—built on the westward expansion of agricultural lands, the exploitation of new labor Author: Helen Zoe Veit.

During the Civil War, food shortages were common and soldiers needed to be able to carry food for days. Consequently, the food they ate was meant to keep people alive, with a rare delight mixed in here and there.

It was a time when food was scarce and. This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate. The cookbooks excerpted here teem with the kinds of recipes we expect to find when we go looking for Southern food: grits and gumbo, succotash and Hopping John, catfish, coleslaw, watermelon pickles, Price: $   The event was organized by a historian, Andrew F.

Smith. The recipes found in cookbooks published in the Civil War era and adapted by Mr. Smith and by the Roger Smith's executive chef, Daniel Mowles. a| Food in the Antebellum South and the Confederacy / Christopher Farrish -- Seeing the Civil War South through its recipes -- Mary Randolph, The Virginia Housewife, or, Methodical cooking -- Selections from the Confederate Periodicals, -- Confederate Receipt Book: a compilation of over one hundred receipts, adapted to the times -- Maryland recipe manuscript, s -- Maria.

Food in the Civil War Era: The North examines food habits and how cookbooks evolved during the Civil War era, and will appeal to any with an interest in American culinary history. In this fascinating historical compilation, excerpts from five Civil War–era cookbooks present a compelling portrait of cooking and eating in the urban north of the s United States.

Helen Zoe Veit is Associate Professor of History at Michigan State University. In this fascinating historical compilation, excerpts from five Civil War–era cookbooks present a compelling portrait of cooking and eating in the urban north of the s United States.

Year: Nov 7, - This board is a collection of recipes and cook books about the cuisine of 19th century America. See more ideas about War recipe, Food recipes and War pins. The original versions of these recipes (and many more) can be found in Food in the Civil War Era: The North and Food in the Civil War Era: The South, edited by Helen Zoe Veit, along with fascinating essays about the history and the times.

Seller Inventory # BZV More information about this seller | Contact this seller COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.J.

Matthew Gallman is a professor of history at the University of Florida. His most recent book, Defining Duty in the Civil War: Personal Choice, Popular Culture, and the Union Home Front (), won the Bobbie and John Nau Book Prize in American Civil War Era History.

Matthew C. Hulbert: 1. James McPherson, Battle Cry of Freedom ().