Taproots of Tennessee: Historic Sites and Timeless Recipes

In Taproots of Tennessee, Lynne Drysdale Patterson explores nearly two centuries of Tennessee foodways, including President James K. Polk's French-inspired Croquettes Poulet with Bechamel Sauce and General James Winchester's Roast Goode with Wild Rice and Wild Fox Grape Stuffing. Patterson takes readers on a historical and culinary tour of the Tennessee Historical Commission's seventeen state historic sites, with a collection of period foods from each site and menus with updated recipes for the twenty-first-century food enthusiast.

\n Format: Paperback / softback
\n Length: 277 pages
\n Publication date: 30 October 2019
\n Publisher: University of Tennessee Press
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In her book "Taproots of Tennessee," Lynne Drysdale Patterson delves into the rich culinary history of the state, spanning nearly two centuries. The reader is introduced to a diverse range of Tennessee-inspired dishes, from the exquisite to the simpler fare. President James K. Polk's White House dinners featured French-inspired Croquettes Poulet with Bechamel Sauce and General James Winchester's Roast Goode with Wild Rice and Wild Fox Grape Stuffing, showcasing the state's refined taste. On the other hand, Dr. Humphrey Howell Bates's fried pies and Alex Haley's boyhood menu of sweet tea and Southern staples offer a glimpse into the more down-home culinary traditions.

Patterson takes readers on a historical and culinary journey through the seventeen state historic sites of Tennessee, showcasing period foods from each location. Through her site histories, readers gain insight into the lives of early settlers, their homesteads, cookery, schoolhouses, stagecoach stops, and religious practices. The recipes provided, ranging from historic offerings like peaches from General Daniel Smith's Rock Castle State Historic Site orchard fashioned into a delectable peach pound cake to more modern representations of historic foodways, such as Scotch Barley Soup and Scotch Egg likely eaten by Sam Houston, offer a taste of Tennessee's culinary heritage.

This compendium of Southern recipes, accompanied by a generous helping of history, appeals to food enthusiasts and academics alike. From the homes of Tennessee's first families to stagecoach stops in the 1830s, from Civil War command posts to rural schoolhouses, readers will delight in exploring the state's culinary past and its connections to its rich heritage. "Taproots of Tennessee" serves as a valuable resource for anyone seeking to delve deeper into the culinary traditions of this fascinating state.

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Dimension: 229 x 152 (mm)\n
ISBN-13: 9781621905110\n \n