Kapitel in diesem Buch

1. Frontmatter i
2. CONTENTS vii
3. Preface ix
4. Acknowledgments xv
5. 1 Rebooting a Cuisine 1
6. PART I. Cooking in the South
7. 2 The South and the Institutions of American Food 23
8. 3 Madame Eugène and Nineteenth-Century Restaurant Cuisine in New Orleans 61
9. 4 The Maryland Club Feast 93
10. 5 Charleston’s Caterers, 1795 to 1883 109
11. 6 The Jockey Club Banquet of February 1, 1860 129
12. 7 Possum in Wetumpka 143
13. PART II. Selling
14. 8 Touring the City Markets, 1810 to 1860 165
15. 9 Fish Master: C. C. Leslie and the Reconstruction of Charleston Cuisine 183
16. 10 The New York Market: National Supply and Demand 201
17. 11 Truck Farming 215
18. PART III Planting in the Lowcountry
19. 12 Carolina Gold Rice 229
20. 13 Sugar from the Sugarcane 253
21. 14 Sorghum 271
22. 15 Prospecting for Oil 287
23. 16 Peanuts and Peanut Oil 305
24. 17 Citrus 321
25. 18 The Return of the Tastes 339
26. Notes 353
27. Index 389