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LEADER 04188cam a2200493 i 4500

001 on1260131983;

003 OCoLC;

005 20220314115324.9;

008 210730s2022 gaua b 001 0 eng ;

010 a| 2021037127;

020 a| 9780820360850q| paperback;

020 a| 0820360856q| paperback;

020 z| 9780820360843q| electronic book;

035 a| (Sirsi) 99990600675;

035 a| 99990600675;

035 a| (OCoLC)1260131983;

042 a| pcc;

043 a| n-usu--;

050 00 a| TX715.2.S68b| M67 2022;

082 00 a| 641.59752| 23;

100 1 a| Moss, Robert F.,d| 1970-e| author.=| ^A1438998;

245 14 a| The lost Southern chefs :b| a history of commercial dining in the nineteenth-century South /c| Robert F. Moss.;

264 1 a| Athens :b| The University of Georgia Press,c| [2022];

300 a| x, 289 pages :b| illustrations ;c| 23 cm;

336 a| textb| txt2| rdacontent;

337 a| unmediatedb| n2| rdamedia;

338 a| volumeb| nc2| rdacarrier;

504 a| Includes bibliographical references and index.;

520 a| "In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call "fine dining" flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title "chef," as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history"--c| Provided by publisher.;

505 0 a| Commercial Dining in Early Nineteenth-Century Charleston -- Early Commercial Dining in the Mid-Atlantic -- Commercial Dining in Old New Orleans and the West -- Fine Dining on the Brink of the Civil War -- Fine Dining Heads West -- Conflict and Commerce: Catering and Bartending during Wartime -- Reconstructing Southern Commercial Dining -- Positions Lucrative, Commanding Respect: A Political Interlude -- Augusta, Georgia: A Commercial Dining Case Study -- Storifying and Mythmaking -- The Decline and Fall of Southern Restaurant Cuisine -- Afterword: The Legacy of the Lost Southern Chefs.;

650 0 a| Cooking, Americanx| Southern style.=| ^A160938;

650 0 a| Cookingz| Southern States.=| ^A1013260;

650 7 a| Cooking.2| fast0| (OCoLC)fst01754966;

650 7 a| Cooking, Americanx| Southern style.2| fast0| (OCoLC)fst01753233;

651 7 a| Southern States.2| fast0| (OCoLC)fst01244550?| UNAUTHORIZED;

655 7 a| Cookbooks.2| fast0| (OCoLC)fst01752725;

655 7 a| Cookbooks.2| lcgft;

776 08 i| ebook version :z| 9780820360843;

949 i| 30372017348654o| jjlm;

960 o| 1s| 27.95t| Joyner48u| JSSCz| USD;

596 a| 1;

998 a| 5814406;

999 a| TX715.2 .S68 M67 2022w| LCc| 1i| 30372017348654d| 12/12/2023e| 7/27/2023l| JGESm| JOYNERn| 1r| Ys| Yt| JGESBKu| 6/22/2022x| BOOKz| JSTACKSo| .STAFF. jjlm;

The lost Southern chefs : a history of commercial dining in the nineteenth-century South / Robert F. Moss.

Author/creator	Moss, Robert F., 1970- author.
Format	Book
Publication	Athens : The University of Georgia Press, [2022]
Description	x, 289 pages : illustrations ; 23 cm
Subjects	Cooking, American--Southern style. Cooking--Southern States.

Contents	Commercial Dining in Early Nineteenth-Century Charleston -- Early Commercial Dining in the Mid-Atlantic -- Commercial Dining in Old New Orleans and the West -- Fine Dining on the Brink of the Civil War -- Fine Dining Heads West -- Conflict and Commerce: Catering and Bartending during Wartime -- Reconstructing Southern Commercial Dining -- Positions Lucrative, Commanding Respect: A Political Interlude -- Augusta, Georgia: A Commercial Dining Case Study -- Storifying and Mythmaking -- The Decline and Fall of Southern Restaurant Cuisine -- Afterword: The Legacy of the Lost Southern Chefs.
Abstract	"In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call "fine dining" flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title "chef," as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history"-- Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Issued in other form	ebook version : 9780820360843
Genre/form	Cookbooks.
Genre/form	Cookbooks.
LCCN	2021037127
ISBN	9780820360850 paperback
ISBN	0820360856 paperback
ISBN	electronic book

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Joyner	General Stacks	TX715.2 .S68 M67 2022	✔ Available	Place Hold

The lost Southern chefs : a history of commercial dining in the nineteenth-century South / Robert F. Moss.

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