Danielle T’s Reviews > Southern Provisions: The Creation and Revival of a Cuisine > Status Update

almost done- a chapter and a half left (there's a lot of footnotes, if you're wondering about the page numbers)

Part 2 was on markets in the lowcountry, New York, and the specific case of fish in Charleston of C.C. Leslie's stall. Part 3 will be on what was grown, starting with the story of Carolina Gold rice.

Still reading, but wanted to quote from the chapter dedicated to the Jockey Club Banquet of February 1, 1860 in Charleston (right after a chapter on Charleston): [recipe for boned turkey] "make a stuffing of veal, fillet of beef, fat pork chopped into small dice, bread crumbs rolled fine & mixed w/ savory herbs, salt & pepper to taste, small triangular bits of cold tongue, a few truffles sliced fine, and yolks (cont)

"There is also a problem supposing that there existed a common cookery confessed of old by Texans and Kentuckians, Marylanders and Floridians, and recognized by visitors in other regions. The problem is, in part, historical. "The South," as a cultural identity, is of relatively recent vintage. To speak of southern food before there is a conscious south risks incoherence"

Should be interesting- starts off talking about Carolina Gold, the varietal that a Clemson professor helped bring back!