Taproots of Tennessee : Historic Sites and Timeless Recipes

Format:

Book

Author/Creator:

Lynne Drysdale Patterson

Language:

English

Subjects (All):

Cooking, American--Southern style.

Cooking.

Cooking--Tennessee.

Cooking, American.

Tennessee.

Tennessee--Pictorial works.

Tennessee--History.

Genre:

Livres de cuisine.

Cookbooks.

Illustrated works

History

Cookbooks

cookbooks.

Electronic books.

Physical Description:

1 online resource (336 pages).

Edition:

First edition.

Place of Publication:

Lightning Source Inc. (Tier 3) 2024

Summary:

What was served at President James K. Polk's White House dinners? What foods graced the table of John Sevier, Tennessee's First Governor? In Taproots of Tennessee, Lynne Drysdale Patterson answers these questions and more, exploring nearly two centuries of Tennessee foodways. Readers will discover that Tennessee taste encompasses the exquisite, such as President Polk's French-inspired Croquettes Poulet with Bechamel Sauce and General James Winchester's spoils-of-the-hunt Roast Goode with Wild Rice and Wild Fox Grape Stuffing, to simpler fair, including Dr. Humphrey Howell Bate's fried pies and Alex Haley's boyhood menu of sweet tea and Southern staples. Patterson takes readers on a historical and culinary tour of the Tennessee Historical Commission's seventeen state historic sites with a collection of period foods from each site and menus with updated recipes for the twenty-first century food enthusiast. Patterson's site histories provide readers with a journey through the accounts of Tennessee's early settlers, their homesteads, cookery, schoolhouses, stage coach stops, and religious life. Her site recipes range from historic offerings, such as peaches from General Daniel Smith's Rock Castle State Historic Site orchard fashioned into a delectable peach pound cake-potentially shared with neighbors Andrew and Rachel Donelson Jackson-to more modern representations of historic foodways, such as Scottish-influenced Scotch Barley Soup and Scotch Egg likely eaten by Sam Houston. From homes of Tennessee's first families to stagecoach stops in the 1830s, from Civil War command posts to rural schoolhouses, foodies and academics alike will delight in this compendium of Southern recipes, served with a generous helping of history.

Contents:

Rocky Mount state historic site, 1772

Rock Castle state historic site, 1784-1791

Tipton-Haynes state historic site, 1784

Sam Houston Schoolhouse state historic site, 1794

Chester Inn state historic site, 1797

Cragfont state historic site, 1798-1802

Marble Springs state historic site, 1801-1815

Hawthorn Hill state historic site, 1805

President James K. Polk Home and Museum state historic site, 1816

Sabine Hill state historic site, 1818

Carter House state historic site, 1830

Wynnewood state historic site, 1830

Rock House state historic site, 1835-1839

Ducktown Basin Museum and Burra Burra Copper Mine state historic site, 1847-1987

Sam Davis Monument state historic site, 1906

Clement Railroad Museum and Hotel Halbrook state historic site, 1913

Alex Haley Home Museum and Interpretive Center state historic site, 1919.

Notes:

Includes index.

ISBN:

1-62190-512-8

1-62190-513-6

OCLC:

1083704493