200 Years Of Charleston Cooking

Rhett, Blanche S. (Compiler) and Gay, Lettie (Editor)

Published by Random House, New York, 1930

About this Item

Octavo, original red decorative cloth, 289 pp. Illustrated with llustration plates from photographs, including frontispiece showing two African American chldren selling food on the street and other illustrations showing African American street vendors and scenes from Charleston. An important collection of traditional Charleston, South Carolina recipes that also contextualizes the history and origin of the food, including poultry, pilaus, okra, shellfish, canapes, soups, and much more. The book is also notably one of the earliest cook books to acknowledge the contributions of African American cooks. According to "From Hardtack to Homefried, by Barbara Hader, "African Americans are acknowledged as talented cooks and the source of many popular dishes," however they are also portrayed by the editor as "hopelessly superstitious and resistant to enlightened science." Wear to covers at corners and spine tips, front hinge cracked, foxing to pages, good.

Seller Inventory # 15684

Bibliographic Details

• Title: 200 Years Of Charleston Cooking
• Publisher: Random House, New York
• Publication Date: 1930
• Binding: Hardcover
• Seller catalogs:
  • Cookery