{"product_id":"the-lost-southern-chefs-a-history-of-commercial-dining-in-the-nineteenthcentury-south-9780820360850","title":"The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South","description":"\u003cp\u003e\u003c\/p\u003e\u003cblockquote\u003eCharts the  evolution of commercial dining in the nineteenth-century South. Robert Moss punctures long-accepted notions that dining  outside the home was universally poor, arguing that what we  would today call ‘fine dining’ flourished throughout the region  as its towns and cities grew. \u003c\/blockquote\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003eIn recent years, food writers and historians have begun to retell  the story of southern food. Heirloom ingredients and traditional  recipes have been rediscovered, the foundational role that African  Americans played in the evolution of southern cuisine is coming  to be recognized, and writers are finally clearing away the cobwebs  of romantic myth that have long distorted the picture. The story of  southern dining, however, remains incomplete. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Lost Southern Chefs \u003c\/i\u003ebegins to fill that niche by charting the  evolution of commercial dining in the nineteenth-century South.  Robert F. Moss punctures long-accepted notions that dining  outside the home was universally poor, arguing that what we  would today call \"fine dining\" flourished throughout the region  as its towns and cities grew. Moss describes the economic forces  and technological advances that revolutionized public dining,  reshaped commercial pantries, and gave southerners who loved  to eat a wealth of restaurants, hotel dining rooms, oyster houses,  confectionery stores, and saloons. \u003cbr\u003e\u003cbr\u003eMost important, Moss tells the forgotten stories of the people  who drove this culinary revolution. These men and women fully  embodied the title \"chef,\" as they were the chiefs of their kitchens,  directing large staffs, staging elaborate events for hundreds of  guests, and establishing supply chains for the very best ingredients  from across the expanding nation. Many were African Americans  or recent immigrants from Europe, and they achieved culinary  success despite great barriers and social challenges. These chefs  and entrepreneurs became embroiled in the pitched political  battles of Reconstruction and Jim Crow, and then their names  were all but erased from history.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 466g\u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 229 x 152 (mm)\u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9780820360850\u003c\/p\u003e","brand":"Robert F. Moss","offers":[{"title":"Paperback \/ softback","offer_id":44504986550522,"sku":"9780820360850","price":32.32,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/1692360310854_book.jpg?v=1692613487","url":"https:\/\/shulphink.com\/products\/the-lost-southern-chefs-a-history-of-commercial-dining-in-the-nineteenthcentury-south-9780820360850","provider":"Shulph Ink","version":"1.0","type":"link"}