The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom...
$63.30 AUD
$63.30 AUD
SKU: 9780820360850
Product Type: Books
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Author: Robert F. Moss
Format: Paperback
Language: English
Subtotal: $63.30
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The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South by Moss, Robert F.

The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South

$63.30

The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South

$63.30
Author: Robert F. Moss
Format: Paperback
Language: English

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete.

The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call "fine dining" flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons.

Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title "chef," as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.

Author: Robert F. Moss
Publisher: University of Georgia Press
Published: 02/15/2022
Pages: 304
Binding Type: Paperback
Weight: 0.99lbs
Size: 8.96h x 6.10w x 0.87d
ISBN: 9780820360850

About the Author
ROBERT F. MOSS is a writer and independent scholar based in Charleston, South Carolina. He is the author of Southern Spirits: Four Hundred Years of Drinking in the American South and Barbecue: The History of an American Institution. He is currently the contributing barbecue editor for Southern Living and the southern food correspondent for Serious Eats.

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