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Drawing from a wealth of information, particularly from primary sources such as diaries, letters, plantation records, etc., the author has recreated the story of James Hamilton Couper and his times into an exciting, interesting, and readable account. The work begins with an introductory chapter. The Georgia Coast, a land of sluggish rivers, murkey blackwater swamps, and studded with a string of islands, is the home of a special breed of people. The are as wild, reckless, exciting, beautiful, and contradictory as the land itself.Bagwell examines the Couper heritage, from kings, war, and intrigue in Scotland to their firm establishment on the Georgia Coast. As colonial times move into antebellum, the Coupers progress, especially with James Hamilton Couper of Hopeton Plantation. On his grand tour of Europe, many on that continent commented on the abilities and potential of this young man.Couper made quite a name for himself in the area of politics, plantation management, scientific agriculture, archaeology, and architectural design. In the sinking of the Pulaski, he was hailed the hero of the occasion. The publication of this volume will be a valuable addition to the history and culture of the South, especially Georgia and its coast.
From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."
The everyday lives of enslaved people were filled with the backbreaking tasks that their enslavers forced them to complete. But in spare moments, they found time in which to earn money and obtain goods for themselves. Enslaved people led vibrant economic lives, cultivating produce and raising livestock to trade and sell. They exchanged goods with nonslaveholding whites and even sold products to their enslavers. Did these pursuits represent a modicum of freedom in the interstices of slavery, or did they further shackle enslaved people by other means? Justene Hill Edwards illuminates the inner workings of the slaves’ economy and the strategies that enslaved people used to participate in the market. Focusing on South Carolina from the colonial period to the Civil War, she examines how the capitalist development of slavery influenced the economic lives of enslaved people. Hill Edwards demonstrates that as enslavers embraced increasingly capitalist principles, enslaved people slowly lost their economic autonomy. As slaveholders became more profit-oriented in the nineteenth century, they also sought to control enslaved people’s economic behavior and capture the gains. Despite enslaved people’s aptitude for enterprise, their market activities came to be one more part of the violent and exploitative regime that shaped their lives. Drawing on wide-ranging archival research to expand our understanding of racial capitalism, Unfree Markets shows the limits of the connection between economic activity and freedom.
Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato represents the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato’s history also encompasses farmers’ markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America’s favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations’ ability to shape what we eat, inviting us to rethink the history of our foodways and to take the opportunity to expand the palate of American cuisine.