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1 Burnside Cooking and Food- African American

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The Blue Grass Cook Book

by

The Blue Grass Cook Book Cover

 

Synopses & Reviews

Publisher Comments:

African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote The Blue Grass Cook Book, first published in 1904. From biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in big house kitchens. In contrast, The Blue Grass Cook Book, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. Toni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.

Synopsis:

In 1904, Kentucky socialite Minnie C. Fox published The Blue Grass Cook Book with over three hundred recipes to celebrate the cuisine of the Bluegrass State. In the book, Fox gives the first known credit for southern hospitality to African American cooks. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in ?big house? kitchens. In contrast, The Blue Grass Cook Book, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. A new introduction by Toni Tipton-Martin adds historical context to this neglected classic and offers a nuanced portrait of a unique and now-vanished culinary culture

Product Details

ISBN:
9780813123813
Introduction:
Fox, John
Introduction:
Tipton-Martin, Toni
Introduction by:
Fox, John
Introduction by:
Tipton-Martin, Toni
Introduction:
Fox, John
Introduction:
Tipton-Martin, Toni
Compiled by:
Fox, Minnie C.
Compiled:
Fox, Minnie C.
Author:
Fox, Minnie C.
Author:
Tipton-Martin, Toni
Author:
Fox, John
Compiled:
Fox, Minnie C.
Publisher:
University Press of Kentucky
Subject:
Cookery, american
Subject:
Cookery
Subject:
Regional & Ethnic - American - Southern States
Subject:
Regional & Ethnic - African American
Subject:
Ethnic Studies - African American Studies - General
Subject:
African American Studies
Subject:
American - Southern States
Subject:
Cookery -- Kentucky.
Subject:
Cookery, American -- Southern style.
Subject:
Cooking and Food-US Southern
Copyright:
Publication Date:
20051131
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
350
Dimensions:
7.64x6.58x1.38 in. 1.25 lbs.

Related Subjects

Cooking and Food » Regional and Ethnic » African American
Cooking and Food » Regional and Ethnic » United States » Southern
Cooking and Food » Vintage and Collectible » Collectible Editions
History and Social Science » African American Studies » General

The Blue Grass Cook Book Used Hardcover
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Product details 350 pages University Press of Kentucky - English 9780813123813 Reviews:
"Synopsis" by , In 1904, Kentucky socialite Minnie C. Fox published The Blue Grass Cook Book with over three hundred recipes to celebrate the cuisine of the Bluegrass State. In the book, Fox gives the first known credit for southern hospitality to African American cooks. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in ?big house? kitchens. In contrast, The Blue Grass Cook Book, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. A new introduction by Toni Tipton-Martin adds historical context to this neglected classic and offers a nuanced portrait of a unique and now-vanished culinary culture
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