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This book is a rich, historical compilation of the prominent Gaston family from many sources. It includes several files from major researchers as well as the author's addition of wills and pictures. Major researchers include Betty J. Carson, Linda Hull, and Robert Brice Land. It is a history of Jean (John) Gaston and his descendants. It is also a history of many of the intermarried families who fought and died in the Revolutionary War, especially in South Carolina. Jean (John) Gaston, and his immediate descendants, "left precious little in the way of documentation for future generations to build on. Virtually everything we know about the Patriarch has been handed down through oral tradition, which we call the 'Gaston Legend.'" Jean (John) Gaston was born about 1600, in either Scotland or France, of Huguenot decent. Although there is controversy regarding the date he emigrated from France to Scotland, records indicate that he fled France unmarried, married in Scotland, and his children included three sons: John, William, and Alexander, who immigrated to county Antrim, Ireland, about 1660-1668. Of these sons, probably John, whose name appears on the hearth-money rate list for Ireland in 1669, is of Magheragall, county Antrim. This John had, among others, several sons; some remained in Ireland and some immigrated to America, as did the sons of other brothers. The Gaston name can be found woven throughout America's history. According to tradition, in May 1780, news of the "Waxhaws Massacre" reached Fishing Creek and the home of John Gaston. John's wife, Esther, along with her sister-in- law, Mary McClure, left at once to help care for the wounded survivors who had been carried to the Waxhaw Meeting House. However, the most famous Gaston descendant is Chester Alan Arthur, twenty-first president of the United States (1881-1885). Early in the Civil War, Arthur also served as Quartermaster General of the State of New York. An every-name index adds to the value of this work.
"Amizi Williford Gaston II, was born May 17, 1841, died September 16 1911; married on August 16, 1870, Margaret Holder, daughter of John Anthony Holder and Anna Mary Knox Holder, born on May 17, 1847, at Olney, Alabama, Pickens County, near Tom Big Bee River, died July 30, 1937.--P. 21. Amzi Williford Gaston II, son of Amzi Williford Gaston I and Jane Peden Gaston, was born " ... at the home of his father on Gap road about three miles south of Duncan South Carolina, the day before his father passed away.--P. 25. Descendants lived chiefly in South Carolina.
Beginning in 1924, Proceedings are incorporated into the Apr. number.
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
Viewed through her writings, the events of Mademoiselle's life offer a unique perspective on several aspects of seventeenth-century France: the evolution of the Bourbon monarchy over the course of the century, the dynamics of aristocratic resistance to the centralizing power of the state, and the debate over the role of women in public and private life.