Reprint of the original, first published in 1875. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.

American national trade bibliography.

In a compilation of essays, Early Republic: People and Perspectives explores the varied experiences of many different groups of Americans across racial, gender, religious, and regional lines in the early years of the country. Written by expert contributors drawing on extensive new research, Early Republic: People and Perspectives ranges across the broad spectrum of society to explore the everyday lives of Americans from the birth of the nation to the beginning of Jacksonian Age (roughly 1830). In a series of chapters, Early Republic provides vivid portraits of the farmers, entrepreneurs, laborers, women, Native Americans, and slaves who made up the population of the United States in its infancy. Key events, such as the two-party political system, the Louisiana Purchase, the War of 1812, and the expansion into the Ohio Valley, are seen through the eyes of the ordinary citizens who helped make them happen, in turn, making the United States what it is today.

The plantation household was, first and foremost, a site of production. This fundamental fact has generally been overshadowed by popular and scholarly images of the plantation household as the source of slavery's redeeming qualities, where 'gentle' mistresses ministered to 'loyal' slaves. This book recounts a very different story. The very notion of a private sphere, as divorced from the immoral excesses of chattel slavery as from the amoral logic of market laws, functioned to conceal from public scrutiny the day-to-day struggles between enslaved women and their mistresses, subsumed within a logic of patriarchy. One of emancipation's unsung consequences was precisely the exposure to public view of the unbridgeable social distance between the women on whose labor the plantation household relied and the women who employed them. This is a story of race and gender, nation and citizenship, freedom and bondage in the nineteenth century South; a big abstract story that is composed of equally big personal stories.

This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. Significant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which--among other things--required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities--cooking and dining-- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.

Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.