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An annotated introduction exploring the contemporary importance of the book "The House Servants Directory", the identity and character of the author, and its significance in American history.
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The Maid Narratives shares the memories of black domestic workers and the white families they served, uncovering the often intimate relationships between maid and mistress. Based on interviews with over fifty people -- both white and black -- these stories deliver a personal and powerful message about resilience and resistance in the face of oppression in the Jim Crow South. The housekeepers, caretakers, sharecroppers, and cooks who share their experiences in The Maid Narratives ultimately moved away during the Great Migration. Their perspectives as servants who left for better opportunities outside of the South offer an original telling of physical and psychological survival in a racially oppressive caste system: Vinella Byrd, for instance, from Pine Bluff, Arkansas, recalls how a farmer she worked for would not allow her to clean her hands in the family's wash pan. These narratives are complemented by the voices of white women, such as Flora Templeton Stuart, from New Orleans, who remembers her maid fondly but realizes that she knew little about her life. Like Stuart, many of the white narrators remain troubled by the racial norms of the time. Viewed as a whole, the book presents varied, rich, and detailed accounts, often tragic, and sometimes humorous. The Maid Narratives reveals, across racial lines, shared hardships, strong emotional ties, and inspiring strength.
“In order to get through your work in proper time, you should make it your chief study to rise early in the morning; for an hour before the family rises is worth more to you than two after they are up.” These are Robert Roberts’s first words to his readers in this classic resource for those employed as domestic servants. More household-management manual than cookbook, the book does contain recipes for making beer and punch, salad sauce, mustard, currant jam, syrups, and fruit-flavored waters of all kinds. There are directions for carving, marketing, choosing meats, fish and poultry, and preserving, and how to complete household chores successfully, clean everything in the house, behave properly, and prepare and serve food for family dinners and parties of all sizes. The book has suggestions for employers on how to manage domestic help (very unusual for the time), but Roberts was more interested in teaching young black men how to succeed in their work and ensure their advancement. This edition of The House Servant’s Directory was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Exploring America's material culture, Common Places reveals the history, culture, and social and class relationships that are the backdrop of the everyday structures and environments of ordinary people. Examining America's houses and cityscapes, its rural outbuildings and landscapes from perspectives including cultural geography, decorative arts, architectural history, and folklore, these articles reflect the variety and vibrancy of the growing field of vernacular architecture. In essays that focus on buildings and spaces unique to the U.S. landscape, Clay Lancaster, Edward T. Price, John Michael Vlach, and Warren E. Roberts reconstruct the social and cultural contexts of the modern bungalow, the small-town courthouse square, the shotgun house of the South, and the log buildings of the Midwest. Surveying the buildings of America's settlement, scholars including Henry Glassie, Norman Morrison Isham, Edward A. Chappell, and Theodore H. M. Prudon trace European ethnic influences in the folk structures of Delaware and the houses of Rhode Island, in Virginia's Renish homes, and in the Dutch barn widely repeated in rural America. Ethnic, regional, and class differences have flavored the nation's vernacular architecture. Fraser D. Neiman reveals overt changes in houses and outbuildings indicative of the growing social separation and increasingly rigid relations between seventeenth-century Virginia planters and their servants. Fred B. Kniffen and Fred W. Peterson show how, following the westward expansion of the nineteenth century, the structures of the eastern elite were repeated and often rejected by frontier builders. Moving into the twentieth century, James Borchert tracks the transformation of the alley from an urban home for Washington's blacks in the first half of the century to its new status in the gentrified neighborhoods of the last decade, while Barbara Rubin's discussion of the evolution of the commercial strip counterpoints the goals of city planners and more spontaneous forms of urban expression. The illustrations that accompany each article present the artifacts of America's material past. Photographs of individual buildings, historic maps of the nation's agricultural expanse, and descriptions of the household furnishings of the Victorian middle class, the urban immigrant population, and the rural farmer's homestead complete the volume, rooting vernacular architecture to the American people, their lives, and their everyday creations.
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Working as a housekeeper was one of the most prestigious jobs a nineteenth and early twentieth century woman could want – and also one of the toughest. A far cry from the Downton Abbey fiction, the real life Mrs Hughes was up against capricious mistresses, low pay, no job security and gruelling physical labour. Until now, her story has never been told. The Housekeeper’s Tale reveals the personal sacrifices, bitter disputes and driving ambition that shaped these women’s careers. Delving into secret diaries, unpublished letters and the neglected service archives of our stately homes, Tessa Boase tells the extraordinary stories of five working women who ran some of Britain’s most prominent households. There is Dorothy Doar, Regency housekeeper for the obscenely wealthy 1st Duke and Duchess of Sutherland at Trentham Hall, Staffordshire. There is Sarah Wells, a deaf and elderly Victorian in charge of Uppark, West Sussex. Ellen Penketh is Edwardian cook-housekeeper at the sociable but impecunious Erddig Hall in the Welsh borders. Hannah Mackenzie runs Wrest Park in Bedfordshire – Britain’s first country-house war hospital, bankrolled by playwright J. M. Barrie. And there is Grace Higgens, cook-housekeeper to the Bloomsbury set at Charleston farmhouse in East Sussex for half a century – an era defined by the Second World War. Revelatory, gripping and unexpectedly poignant, The Housekeeper’s Tale champions the invisible women who ran the English country house. Normal0falsefalsefalseEN-GBX-NONEX-NONE