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Index
Title Page
Copyright Page
Dedication
Contents
Preface
Acknowledgments
1 Rebooting a Cuisine
PART I Cooking in the South
2 The South and the Institutions of American Food
3 Madame Eugène and Nineteenth-Century Restaurant Cuisine in New Orleans
4 The Maryland Club Feast
5 Charleston’s Caterers, 1795 to 1883
6 The Jockey Club Banquet of February 1, 1860
7 Possum in Wetumpka
PART II Selling
8 Touring the City Markets, 1810 to 1860
9 Fish Master: C. C. Leslie and the Reconstruction of Charleston Cuisine
10 The New York Market: National Supply and Demand
11 Truck Farming
PART III Planting in the Lowcountry
12 Carolina Gold Rice
13 Sugar from the Sugarcane
14 Sorghum
15 Prospecting for Oil
16 Peanuts and Peanut Oil
17 Citrus
18 The Return of the Tastes
Notes
Index
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