The Colonial Kitchen

The Colonial Kitchen
Author: Charmaine O'Brien
Publisher: Rowman & Littlefield
Total Pages: 208
Release: 2016-09-22
Genre: Cooking
ISBN: 144224982X

The first Europeans to settle on the Aboriginal land that would become know as Australia arrived in 1788. From the first these colonists were accused of ineptitude when it came to feeding themselves: as legend has it they nearly starved to death because they were hopeless agriculturists and ignored indigenous foods. As the colony developed Australians developed a reputation as dreadful cooks and uncouth eaters who gorged themselves on meat and disdained vegetables. By the end of the nineteenth century the Australian diet was routinely described as one of poorly cooked mutton, damper, cabbage, potatoes and leaden puddings all washed down with an ocean of saccharine sweet tea: These stereotypes have been allowed to stand as representing Australia’s colonial food history. Contemporary Australians have embraced ‘exotic’ European and Asian cuisines and blended elements of these to begin to shape a distinctive “Australian” style of cookery but they have tended to ignore, or ridicule, what they believe to be the terrible English cuisine of their colonial ancestors largely because of these prevailing negative stereotypes. The Colonial Kitchen: Australia 1788- 1901 challenges the notion that colonial Australians were all diabolical cooks and ill-mannered eaters through a rich and nuanced exploration of their kitchens, gardens and dining rooms; who was writing about food and what their purpose might have been; and the social and cultural factors at play on shaping what, how and when they at ate and how this was represented.

Colonial Cooking

Colonial Cooking
Author: Susan Dosier
Publisher: Capstone
Total Pages: 33
Release: 2016-08
Genre: Juvenile Nonfiction
ISBN: 1515723569

"Discusses the everyday life, family roles, cooking methods, most important foods, and celebrations of the colonial period in American history. Includes recipes and sidebars"--

America's Kitchens

America's Kitchens
Author: Nancy Camilla Carlisle
Publisher: Tilbury House Publishers
Total Pages: 216
Release: 2008
Genre: Cooking
ISBN:

AMERICA'S KITCHENS, by Nancy Carlisle and Melinda Talbot Nasardinov, tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth--century kitchens in the Midwest, and middle--class open--plan homes of 1950s suburbia. The book traces technological developments such as the introduction of the cast--iron cookstove, the efficiency of the Hoosier cabinet, and the impact of the frozen food industry to suggest how these innovations have transformed kitchen work and changed live

Culinary Jottings

Culinary Jottings
Author: Arthur Robert Kenney-Herbert
Publisher: Legare Street Press
Total Pages: 0
Release: 2022-10-27
Genre: Cooking
ISBN: 9781017887754

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Cooking Cultures

Cooking Cultures
Author: Ishita Banerjee-Dube
Publisher: Cambridge University Press
Total Pages: 264
Release: 2016-07
Genre: Cooking
ISBN: 1107140366

"Tracks the interplay of creativity, competition, desire, and nostalgia in the discrete ways people relate to food and cuisine in different societies"--

The Kitchen House

The Kitchen House
Author: Kathleen Grissom
Publisher: Simon and Schuster
Total Pages: 384
Release: 2014-10-21
Genre: Fiction
ISBN: 1476790140

"In 1790, Lavinia, a seven-year-old Irish orphan with no memory of her past, arrives on a tobacco plantation where she is put to work as an indentured servant with the kitchen house slaves. Though she becomes deeply bonded to her new family, Lavinia is also slowly accepted into the world of the big house, where the master is absent and the mistress battles opium addiction. As time passes she finds herself perilously straddling two very different worlds and when loyalties are brought into question, dangerous truths are laid bare and lives are at risk."--Publisher's description.

Bound to the Fire

Bound to the Fire
Author: Kelley Fanto Deetz
Publisher: University Press of Kentucky
Total Pages: 193
Release: 2017-11-17
Genre: Social Science
ISBN: 0813174740

For decades, smiling images of "Aunt Jemima" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions, even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.

Kitchens, Smokehouses, and Privies

Kitchens, Smokehouses, and Privies
Author: Michael Olmert
Publisher:
Total Pages: 312
Release: 2009
Genre: Architecture
ISBN:

Takes us into the eighteenth-century backyards of colonial America. He explores the many small outbuildings that can still be found at obscure rural farmsteads throughout throughout the Tidewater and greater mid-Atlantic, in towns like Williamsburg and Annapolis, and at elite plantations such as Mount Vernon and Monticello. Explains how these well-made buildings actually functioned. The author is riveted by the history of outbuildings: their architecture, patterns of use, folklore, and even their literary presence. In two appendixes he also considers octagonal and hexagonal structures, which had special significance, both doctrinal and cultural, in early America.--from publisher description.