[PDF] Cooking In Other Womens Kitchens eBook

Author : Rebecca Sharpless
Publisher : Univ of North Carolina Press
Page : 304 pages
File Size : 24,72 MB
Release : 2010-10-11
Category : Social Science
ISBN : 0807899496

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As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.

Author : Rebecca Sharpless
Publisher : UNC Press Books
Page : 374 pages
File Size : 32,72 MB
Release : 2013-02-01
Category : Social Science
ISBN : 1469611023

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As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. In Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960, Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home. The enhanced electronic version of the book includes twenty letters, photographs, first-person narratives, and other documents, each embedded in the text where it will be most meaningful. Featuring nearly 100 pages of new material, the enhanced e-book offers readers an intimate view into the lives of domestic workers, while also illuminating the journey a historian takes in uncovering these stories.

Author : Anne Willan
Publisher : Simon and Schuster
Page : 320 pages
File Size : 29,4 MB
Release : 2021-05-04
Category : Cooking
ISBN : 1501173324

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"Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today"--Amazon

Author : Kathleen Flinn
Publisher : Penguin
Page : 257 pages
File Size : 41,11 MB
Release : 2011-09-29
Category : Cooking
ISBN : 1101544511

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The author of the New York Times bestseller The Sharper Your Knife, The Less You Cry tells the inspiring story of how she helped nine others find their inner cook. After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.

Author : S. R. Dull
Publisher : University of Georgia Press
Page : 468 pages
File Size : 34,32 MB
Release : 2006
Category : Cooking
ISBN : 9780820328539

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More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.

Author : Meredith E. Abarca
Publisher : Texas A&M University Press
Page : 268 pages
File Size : 34,26 MB
Release : 2006-03-16
Category : Social Science
ISBN : 9781585445318

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“Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food.”—from the Introduction Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In Voices in the Kitchen, Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women. In the kitchen, Abarca demonstrates, women assert their own sazón (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother’s breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food. The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women’s power to define themselves. Voices in the Kitchen joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.

Author : Rebecca Sharpless
Publisher : UNC Press Books
Page : 356 pages
File Size : 34,54 MB
Release : 1999
Category : History
ISBN : 9780807847602

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Rural women comprised the largest part of the adult population of Texas until 1940 and in the American South until 1960. On the cotton farms of Central Texas, women's labor was essential. In addition to working untold hours in the fields, women shouldered

Author : Deirdre A. Scaggs
Publisher : University Press of Kentucky
Page : 175 pages
File Size : 41,40 MB
Release : 2013-09-10
Category : Cooking
ISBN : 0813143039

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Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal). Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including John Sherman Cooper’s preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge’s “excellent” fried oysters. The recipes are flavored with humorous details such as “[for] those who thought they could not eat parsnips” and “Granny used to beat ’em [biscuits] with a musket.” Accented with historic photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.

Author : David Lebovitz
Publisher : Ten Speed Press
Page : 354 pages
File Size : 12,25 MB
Release : 2014-04-08
Category : Cooking
ISBN : 1607742683

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A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Author : Arlene Voski Avakian
Publisher : Beacon Press (MA)
Page : 0 pages
File Size : 30,89 MB
Release : 1997
Category : Cookery
ISBN : 9780807065099

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With recipes from many, and contributions by Maya Angelou, Letty Cottin Pogrebin, and Marge Piercy, among others, this book offers a fresh and delicious look at food and cooking as expressions of women's hidden hungers and connections to one another.