{"product_id":"the-lost-southern-chefs-a-history-of-commercial-dining-in-the-nineteenth-century-south-9780820360850","title":"The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South","description":"\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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\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. \u003cp\u003e\u003c\/p\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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Georgia Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/15\/2022\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780820360850\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288","brand":"Robert F. Moss","offers":[{"title":"Default Title","offer_id":41574107709621,"sku":"9780820360850","price":25.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0473\/0804\/6492\/products\/img_8912e286-841e-482a-90c2-9f430d8c12ea.jpg?v=1643689507","url":"https:\/\/pastforward.org\/products\/the-lost-southern-chefs-a-history-of-commercial-dining-in-the-nineteenth-century-south-9780820360850","provider":"Past Forward","version":"1.0","type":"link"}