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Within the South itself, no other form of cultural expression, not even music, is as distinctively characteristic of the region as the spreading of a feast of native food and drink before a gathering of kin and friends.
— , Southern Food; at Home, on the Road, in History
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June 3, 2011
Here are the dates for some upcoming events for food historian and author Rick McDaniel:
Sat 9 July 3 pm, Blue Ridge Books, 152 East Main St., Waynesville, NC
Sat 23 July 12 Noon,Fiction Addiction Greenville, SC (Offsite Author lunch, advanced reservations required, click here for details and to register)
Sat 30 July 1 pm,Gaston Co. Museum, 131 W. Main,Dallas, NC
August OPEN
Sat. 10 September 12-3 pm A Southern Season, Chapel Hill, NC
Sat-Mon, 17-19 Sept Southern Independent Booksellers Assn, Charleston, SC (other Charleston area signings this weekend, also)
Thurs 29 Sept Cooking class, (time TBA) 1425 Inn, Columbia, SC
30 Sept, Noon Author Lunch and Signing, 1425 Inn, Columbia, SC
December 24, 2009
A menu, typical of those found in wealthy Southern homes at the end of the nineteenth century.
CHRISTMAS DINNER.
Decorations Holly.
Celery. Olives. Salted Almonds.
Blue Points. Grand Chateau Yquem.
Green Turtle Soup. Sherry.
Broiled Porapano with Pommes Duchesse.
Roast Turkey. French Peas. Asparagus. Chateau Lafitte.
Terrapin, a la Maryland. Champagne.
Roman Punch.
Red Head Ducks. Fried Hominy. Currant Jelly.
Champagne.
Celery Mayonnaise.
Burning English Plum Pudding, Brandy Sauce.
Ice Cream, a la Noisette.
Fruit. Salted Almonds. Bon Bons.
Cheese. Crackers.
Black Coffee.
Creme de Meuthe, with Crushed Ice.
—Mary Ann Bryan Mason, The Young Housewife’s Counsellor (sic) and Friend: Containing Directions in Every Department of Housekeeping, 1875.