The Blue Grass Cook Book

Minnie C Fox

ISBN 10: 081312381X / ISBN 13: 9780813123813

Published by University Press Of Kentucky Nov 2005, 2005

About this Item

Neuware - 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.

Seller Inventory # 9780813123813

Bibliographic Details

• Title: The Blue Grass Cook Book
• Publisher: University Press Of Kentucky Nov 2005
• Publication Date: 2005
• Language: English
• ISBN 10: 081312381X
• ISBN 13: 9780813123813
• Binding: Buch
• Condition: Neu
• Dimensions: 222W x 145H x 29D millimeters 222 millimeters width by 145 millimeters height by 29 millimeters depth
• Weight: 725 grams

About this title

Synopsis

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.

About the Author

John Fox Jr. (1863-1919), author of The Little Shepherd of Kingdom Come, The Trail of the Lonesome Pine, and many other books, remains one of Kentucky best-known and most popular writers.