Nat Fuller 1812 1866
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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2015 - Publisher: Createspace Independent Publishing Platform
In the 1840s a culinary genius emerged in Charleston, S.C. Nat Fuller, a slave, trained by the free black pastry chef Eliza Seymour Lee, became the foremost pri
Language: en
Pages: 305
Pages: 305
Type: BOOK - Published: 2022-02-15 - Publisher: University of Georgia Press
Language: en
Pages: 418
Pages: 418
Type: BOOK - Published: 2015-03-23 - Publisher: University of Chicago Press
A look into the agricultural and culinary history of the American South and the challenges of its reclaiming farming and cooking traditions. Southern food is Am
Language: en
Pages: 589
Pages: 589
Type: BOOK - Published: 2017-10-26 - Publisher: University of Chicago Press
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen
Language: en
Pages: 239
Pages: 239
Type: BOOK - Published: 2022-11-01 - Publisher: Rowman & Littlefield
A century before Boston became been the birthplace of the American Revolution, Carolina Colony was the birthplace of entertainment and leisure activities in Col
