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THE BLUE GRASS COOK BOOK MINNIE C. FOX PAPERBACK COOKBOOK
狀況：
“GOOD - A perfectly acceptable second-hand copy but with evidence of age and use.”
運費：
所在地：Harrisburg, Pennsylvania, 美國
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eBay 物品編號：395170593216
物品細節
- 物品狀況
- 良好
- 賣家備註
- “GOOD - A perfectly acceptable second-hand copy but with evidence of age and use.”
- Signed
- No
- Book Series
- N/A
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Intended Audience
- Adults
- Edition
- PAPERBACK EDITION
- Vintage
- No
- Personalize
- No
- Type
- COOKBOOK
- Personalized
- No
- Features
- N/A
- Country/Region of Manufacture
- United States
- ISBN
- 9780813141121
- Publication Year
- 2012
- Format
- Trade Paperback
- Language
- English
- Book Title
- Blue Grass Cook Book
- Item Length
- 8.5in
- Publisher
- University Press of Kentucky
- Genre
- Cooking, Social Science
- Topic
- Regional & Ethnic / General, Regional & Ethnic / American / Southern States, Ethnic Studies / African American Studies
- Item Width
- 5.5in
- Item Weight
- 20.8 Oz
- Number of Pages
- 448 Pages
關於產品
Product Information
African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote The Blue Grass Cook Book , first published in 1904. From biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in "big house" kitchens. In contrast, The Blue Grass Cook Book , with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. Toni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.
Product Identifiers
Publisher
University Press of Kentucky
ISBN-10
0813141125
ISBN-13
9780813141121
eBay Product ID (ePID)
118716771
Product Key Features
Book Title
Blue Grass Cook Book
Format
Trade Paperback
Language
English
Topic
Regional & Ethnic / General, Regional & Ethnic / American / Southern States, Ethnic Studies / African American Studies
Publication Year
2012
Genre
Cooking, Social Science
Number of Pages
448 Pages
Dimensions
Item Length
8.5in
Item Width
5.5in
Item Weight
20.8 Oz
Additional Product Features
Lc Classification Number
Tx715.2.S68f69 2005
Reviews
"The increasing interest in regional and ethnic American culinary history is well served by this edition of Minnie Fox's The Blue Grass Cook Book, a work whose origins and recipes deserve to be better known. The University Press of Kentucky and Toni Tipton-Martin, who has written a thought-provoking introduction, are to be congratulated. Ms Tipton-Martin has unearthed new information on the historical context of this American classic. Especially useful are the hitherto unknown details about both the black cooks whose portraits illustrate the volume and the members of the white Kentucky and western Virginia aristocracy who contributed recipes." -- Jan Longone, Curator of American Culinary History, Clements Library University of, "Toni Tipton-Martin has shone a bright light on a neglected classic." -- John T. Edge, Director, Southern Foodways Alliance, "Austin food writer and historian Martin has written a thoughtful and revealing introductory essay about black-and-white culinary interactions in this re-released 1904 classic of long-vanished Kentucky culture and cuisine."-- Austin Chronicle, ""Many of these [recipes] must be veritable heirlooms, precious souvenirs of the past, the originals of which were in faded ink, just as they were inscribed by loving hands of mothers and grandmothers."--New York Times, 1904" --, "Those of us who look to cookbooks for history as well as recipes have a wonderful treat in store."--Culinary History Enthusiasts of Wisconsin, "The Blue Grass Cook Book combines history with wonderful old recipes and is a great addition for any cook book collection." -- Back Home in Kentucky, ""Fox's book is steeped in nostalgia.... Imagining the aroma and taste of those things served up in a skillet a hundred years ago, and remembering the mostly thankless sacrifice of those who served it forth, are enough to make the book a gripping read"--BookForum" -- BookForum, "Many of these [recipes] must be veritable heirlooms, precious souvenirs of the past, the originals of which were in faded ink, just as they were inscribed by loving hands of mothers and grandmothers."-- New York Times , 1904, ""This century-old treasure of Southern cooking attests to the rich contribution of African Americans to a storied cuisine. Its author, Minnie Fox, and her author brother, who wrote the introduction, were probably the first Southern whites ever to acknowledge the role of black culinary genius."-- Sidney W. Mintz, author of Sweetness and Power: The Place of Sugar in Modern History" --, ""What makes this cookbook so exceptionalis that the featured dishes are all placed in their proper historic context. This collection is the next best thing to observing the cooking in a traditional Southern kitchen more than 100 years ago." -- Larry Cox, Florida Weekly" --, ""Fox's book is steeped in nostalgia.... Imagining the aroma and taste of those things served up in a skillet a hundred years ago, and remembering the mostly thankless sacrifice of those who served it forth, are enough to make the book a gripping read"" -- BookForum, ""The Blue Grass Cook Book combines history with wonderful old recipes and is a great addition for any cook book collection."--Back Home in Kentucky" --, ""Brings new light to a neglected classic and offers a portrait of a unique and now-vanished culinary culture." -- Morgan Messenger " --, "Gives credit where credit is due by outlining the ways in which African-American cooks have formed the shape of Southern cuisine."--Floyd County Times, "Fox's book is steeped in nostalgia.... Imagining the aroma and taste of those things served up in a skillet a hundred years ago, and remembering the mostly thankless sacrifice of those who served it forth, are enough to make the book a gripping read" -- BookForum, ""Brings new light to a neglected classic and offers a portrait of a unique and now-vanished culinary culture." --Morgan Messenger" --, ""Many of these [recipes] must be veritable heirlooms, precious souvenirs of the past, the originals of which were in faded ink, just as they were inscribed by loving hands of mothers and grandmothers."-- New York Times , 1904" --, ""Toni Tipton-Martin has shone a bright light on a neglected classic."--John T. Edge, Director, Southern Foodways Alliance" --, "Those of us who look to cookbooks for history as well as recipes have a wonderful treat in store." -- Culinary History Enthusiasts of Wisconsin, ""Austin food writer and historian Martin has written a thoughtful and revealing introductory essay about black-and-white culinary interactions in this re-released 1904 classic of long-vanished Kentucky culture and cuisine."-- Austin Chronicle " --, ""Austin food writer and historian Martin has written a thoughtful and revealing introductory essay about black-and-white culinary interactions in this re-released 1904 classic of long-vanished Kentucky culture and cuisine."--Austin Chronicle" --, "Toni Tipton-Martin has shone a bright light on a neglected classic."--John T. Edge, Director, Southern Foodways Alliance, "Brings new light to a neglected classic and offers a portrait of a unique and now-vanished culinary culture." -- Morgan Messenger, Fox's book is steeped in nostalgia.... Imagining the aroma and taste of those things served up in a skillet a hundred years ago, and remembering the mostly thankless sacrifice of those who served it forth, are enough to make the book a gripping read, ""What makes this cookbook so exceptionalis that the featured dishes are all placed in their proper historic context. This collection is the next best thing to observing the cooking in a traditional Southern kitchen more than 100 years ago." -- Larry Cox, Florida Weekly " --, "The Blue Grass Cook Book combines history with wonderful old recipes and is a great addition for any cook book collection."--Back Home in Kentucky, "This century-old treasure of Southern cooking attests to the rich contribution of African Americans to a storied cuisine. Its author, Minnie Fox, and her author brother, who wrote the introduction, were probably the first Southern whites ever to acknowledge the role of black culinary genius."-- Sidney W. Mintz, author of Sweetness and Power: The Place of Sugar in Modern History, ""This century-old treasure of Southern cooking attests to the rich contribution of African Americans to a storied cuisine. Its author, Minnie Fox, and her author brother, who wrote the introduction, were probably the first Southern whites ever to acknowledge the role of black culinary genius."-- Sidney W. Mintz, author of Sweetness and Power: The Place of Sugar in Modern History" --, ""The increasing interest in regional and ethnic American culinary history is well served by this edition of Minnie Fox's The Blue Grass Cook Book, a work whose origins and recipes deserve to be better known. The University Press of Kentucky and Toni Tipton-Martin, who has written a thought-provoking introduction, are to be congratulated. Ms Tipton-Martin has unearthed new information on the historical context of this American classic. Especially useful are the hitherto unknown details about both the black cooks whose portraits illustrate the volume and the members of the white Kentucky and western Virginia aristocracy who contributed recipes."--Jan Longone, Curator of American Culinary History, Clements Library University of Michigan" --, "Gives credit where credit is due by outlining the ways in which African-American cooks have formed the shape of Southern cuisine." -- Floyd County Times, " "The Blue Grass Cook Book combines history with wonderful old recipes and is a great addition for any cook book collection."--Back Home in Kentucky" --, ""Gives credit where credit is due by outlining the ways in which African-American cooks have formed the shape of Southern cuisine."--Floyd County Times" --, "What makes this cookbook so exceptionalis that the featured dishes are all placed in their proper historic context. This collection is the next best thing to observing the cooking in a traditional Southern kitchen more than 100 years ago." -- Larry Cox, Florida Weekly, ""Those of us who look to cookbooks for history as well as recipes have a wonderful treat in store."--Culinary History Enthusiasts of Wisconsin" --, "Of all the old cookbooks in my collection, this remains one of my all-time favorites. And what a delightful surprise it was to learn that it is now being reissued with new material about Minnie Fox and her troupe of kitchen assistants. At last, we learn something about her and the complex culinary world that characterized Kentucky at the turn of the twentieth century. This new edition is a must for anyone interested in the development of American cookery and the important contributions of African Americans."--William Woys Weaver, Contributing Editor, Gourmet Magazine, ""Of all the old cookbooks in my collection, this remains one of my all-time favorites. And what a delightful surprise it was to learn that it is now being reissued with new material about Minnie Fox and her troupe of kitchen assistants. At last, we learn something about her and the complex culinary world that characterized Kentucky at the turn of the twentieth century. This new edition is a must for anyone interested in the development of American cookery and the important contributions of African Americans."--William Woys Weaver, Contributing Editor, Gourmet Magazine" --, "The increasing interest in regional and ethnic American culinary history is well served by this edition of Minnie Fox's The Blue Grass Cook Book , a work whose origins and recipes deserve to be better known. The University Press of Kentucky and Toni Tipton-Martin, who has written a thought-provoking introduction, are to be congratulated. Ms Tipton-Martin has unearthed new information on the historical context of this American classic. Especially useful are the hitherto unknown details about both the black cooks whose portraits illustrate the volume and the members of the white Kentucky and western Virginia aristocracy who contributed recipes."--Jan Longone, Curator of American Culinary History, Clements Library University of Michigan, "Accolades to Toni Tipton-Martin for giving long overdue credit to the contribution black women have made to our Southern foodways, culture and hospitality."--Sharon Thompson, food editor, Lexington Herald-Leader, ""Accolades to Toni Tipton-Martin for giving long overdue credit to the contribution black women have made to our Southern foodways, culture and hospitality."--Sharon Thompson, food editor, Lexington Herald-Leader" --, ""The increasing interest in regional and ethnic American culinary history is well served by this edition of Minnie Fox's The Blue Grass Cook Book , a work whose origins and recipes deserve to be better known. The University Press of Kentucky and Toni Tipton-Martin, who has written a thought-provoking introduction, are to be congratulated. Ms Tipton-Martin has unearthed new information on the historical context of this American classic. Especially useful are the hitherto unknown details about both the black cooks whose portraits illustrate the volume and the members of the white Kentucky and western Virginia aristocracy who contributed recipes."--Jan Longone, Curator of American Culinary History, Clements Library University of Michigan" --, "Accolades to Toni Tipton-Martin for giving long overdue credit to thecontribution black women have made to our Southern foodways, culture andhospitality." -- Sharon Thompson, food editor, Lexington Herald-Leader, "Of all the old cookbooks in my collection, this remains one of my all-time favorites. And what a delightful surprise it was to learn that it is now being reissued with new material about Minnie Fox and her troupe of kitchen assistants. At last, we learn something about her and the complex culinary world that characterized Kentucky at the turn of the twentieth century. This new edition is a must for anyone interested in the development of American cookery and the important contributions of African Americans." -- William Woys Weaver,Contributing Editor, Gourmet Magazine
Copyright Date
2005
Lccn
2005-028430
Dewey Decimal
641.5975
Intended Audience
Trade
Dewey Edition
22
Illustrated
Yes
賣家提供的物品說明
賣家必須承擔此刊登物品的所有責任。
eBay 物品編號：395170593216
運費與處理費
物品所在地：
Harrisburg, Pennsylvania, 美國
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| 運費與處理費 | 運送地點 | 運送方式 | 運送*查看送達備註 |
|---|---|---|---|
| US $4.87（大約 HK$ 38.01） | 美國 | 經濟運送方式 (USPS Media MailTM) | 估計於 5月24日, 五至 5月28日, 二之間送達 運送地點 43230 |
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賣家信用評價 （4,191）
f***c (252)- 買家留下的信用評價。
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Great condition. Very happy. Fast shipping
t***u (1090)- 買家留下的信用評價。
過去 1 個月
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Great customer service. The book was packaged well and arrived timely. Thank you for the great customer service.
t***u (1090)- 買家留下的信用評價。
過去 1 個月
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Great customer service. The book was packaged well and arrived timely. Thank you for the great customer service.
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