Modern Hearthside Cooking with Nancy Carter Crump
Tuesday, March 24, 2009
Reception at 5 p.m.; Reading at 5:45 p.m.
Location: Wilson Library, University of North Carolina at Chapel Hill
Free and open to the public
Information: (919) 962-4207 or liza_terll@unc.edu
Part of the Southern Historical Collection Book Series
Museum interpreters, historical re-enactors, home cooks, and others use Crump's book, Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove (UNC Press, 2008), as a guide for traditional culinary customs and new recipe techniques.
The book, first published in 1986, contains more than 250 recipes for historic dishes including breads, soups, entrées, cakes, custards, and sauces. Each has instructions for preparation over the open fire or with modern kitchen appliances. Crump also highlights African American culinary customs, the Civil War's effect on Southern food customs, and the transition from hearth to stove cooking.
In addition to scouring old Virginia cookbooks and handwritten receipt books, Crump visited the Southern Historical Collection in UNC's Wilson Special Collections Library to research 19th-century recipes, duplicating them in her book and interpreting the recipes for the 20th century. Founder of the Culinary Historians of Virginia, Crump frequently lectures at historic sites and other venues throughout the South.
Reception attendees will enjoy some of Crump's favorite 19th-century recipes.
This reading is part of the Southern Historical Collection Book Series, featuring authors whose research has involved material in the SHC.
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