Chef John Folse Was Born On Cabanocey Plantation

This paper looks to define and explore three books which are a crux to various food histories which in the last decade has become a scholarly journey as food history is becoming increasingly studied as a scholarly endeavor by historians where previously it was not seen in such a scholarly light. The three texts which are going to be examined are: Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, The Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L. Spang, and lastly To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South by Angela Jill Cooley. Each of these books seek to redefine how people see their perspective topics whether it be Mexican identity rooted in cuisine, the evolution of southern food in a racially divided south, or even the concept of the restaurant emerging from a revolutionary culture. These texts bring awareness to various topics which have both social, cultural, and economic stigmas associated with them.

Written and narrated by chef Marcus Samuelsson, the autobiography Yes Chef shares the journey of a novice home cook transforming into an elite celebrity chef. Originally born in Ethiopia, a Swedish family adopted Samuelsson at the age of three due to the Ethiopian civil war. Samuelsson grew up in Sweden as a member of a middle-class Caucasian family, but throughout his life he traveled around the world in order to advance in his cooking career. Currently, Samuelsson owns multiple restaurants throughout the world, but New York City is where he calls home. He now resides in Manhattan, along with his wife and daughter. His goal in writing this book was to share his evolution from novice home cook to celebrity chef, and to

Gordon Ramsay, famous UK celebrity chef, born on November 8th, 1966 in Scotland and raised in Stratford-upon-Avon, Warwickshire. Ramsay had played soccer all through his early life in high school. He endured many occupational injuries during his football career which led to knee injury. Ramsay enrolled at North Oxfordshire Technical College to study courses in Hotel Management when he was 19. He then moved to France in order to learn classic French cuisine after his graduation. (baversa123, student mode, Apr 2012) Being trained with some world-class chef in Paris for 3 years, Ramsay had learned enough knowledge as much as he could

Dorothy Allison, well-known author and essayist, begins her essay by discussing how she remembers her mother’s gravy and the process of making it, including the pounding of the meat in order to flatten it out. She adds pathos by saying gravy is the “most memory-laden dish” she has learned how to cook and the comfort it brings. Instead of calling it country-fried steak as others normally do, Allison’s mother calls the savory dish cube steak, a more underprivileged name. Allison says, “It was not until I was grown that I understood

In Jessica Harris’s “The Culinary Season of my Childhood” she peels away at the layers of how food and a food based atmosphere affected her life in a positive way. Food to her represented an extension of culture along with gatherings of family which built the basis for her cultural identity throughout her life. Harris shares various anecdotes that exemplify how certain memories regarding food as well as the varied characteristics of her cultures’ cuisine left a lasting imprint on how she began to view food and continued to proceeding forward. she stats “My family, like many others long separated from the south, raised me in ways that continued their eating traditions, so now I can head south and sop biscuits in gravy, suck chewy bits of fat from a pigs foot spattered with hot sauce, and yes’m and no’m with the best of ‘em,.” (Pg. 109 Para). Similarly, since I am Jamaican, food remains something that holds high importance in my life due to how my family prepared, flavored, and built a food-based atmosphere. They extended the same traditions from their country of origin within the new society they were thrusted into. The impact of food and how it has factors to comfort, heal, and bring people together holds high relevance in how my self-identity was shaped regarding food.

Meanwhile, in 1970’s Chicago, Richard Melman worked with a couple different partners and investors to build a network of restaurants in the Chicagoland area called Lettuce Entertain You Enterprises, or commonly LEYE . “By the mid-1980s, his network of restaurants employed about 2,000 people in the Chicago area and annual revenues stood at about $40 million” (Wilson). In 1999, Melman teamed up with the second generation of Weisses to partner to create a location in Chicago, called Joe’s Seafood, Prime Steak, & Stone Crab (a slightly different name to differentiate from the original). In 2005, LEYE partnered with the Weisses to open Joe’s Seafood, Prime Steak, & Stone Crab in Las Vegas and again in 2014 to open the third in Washington, D.C.

There is just something about Southern Cooking, something about the women who’ve mastered it, and something about what it represents. A Southern Feast represents time spent in careful preparation and an almost entire region of people that didn’t get the memo about cholesterol. Southern cooking brilliantly displays a community that still remains untouched by at least some of the craziness in the world around us. Things move a little slower in the South, and one of those things is the cooking. Preparing a Southern feast is a job. It is hard work, and it takes some time, but that is part of the charm. This cooking is the kind that allows for sitting around canning

Southern food embodies a history that has evolved over time and explains why we have come to believe of exclusive foods as deeply southern. “The South is a world so shaped by history and memory that is difficult to separate myth from reality. The same is true for southern food” (Ferris, 3). Southern foods are rooted in culture and traditions of the past. “Real southern food is distinctive, innovative cuisine that is grounded in the world of local agrarian traditions—soil, waters, region, season, flora and fauna—and the influence of global cultures” (Ferris, 3). Through agricultural innovation, southern food has advanced to become the tasteful southern cuisine

Incorporating Mississippi Works Progress Administration Slave Narratives, the diary of Emma Finley, and excerpts of the Finley family cookbook from 1858 with artifact evidence found at the Hugh Craft House from the foundation repair in 2008 and excavation artifacts from Fall 2014 and Spring 2015, together, will give a greater insight to the foodways of the Craft family and slaves residing on the site. The purpose of this paper is to examine the artifacts collected, cataloged, and analyzed thus far from the Hugh Craft house and slave dwelling site and compare the findings to analysis of slave diets throughout the south up until 1860 to determine if the Hugh Craft family and their nine slaves shared food or food patterns.

Moreover, Ferris talks about how throughout the history of the south, the politics of power and place, have lead to the establishment of a cuisine that includes both privilege and deprivation. Thus, continuously impacting the food patterns of the modern day south. Ferris states, “In food lies the harsh dynamics of racism, sexism, class struggle, and ecological exploitation that have long defined the south; yet there, too, resides family, a strong connection to place, conviviality, creativity, and flavor” (Edible South, 1) . This is exemplified all throughout the text by many accounts of antebellum cuisine influenced by that of African and Native Americans.

Chef Paul Prudhomme begin cooking along his mother's side at a very young age. Chef Prudhomme left Louisiana in his 20’s to travel the globe to experience every style of cooking possible. Chef Prudhomme is now an internationally known chef that has had influences on cuisines all over the world while still bringing his New Orléans style cooking with him.

Amanda Watson Schnetzer, a researcher at the American Enterprise Institute, identifies a deep description of the concept in “The Golden Age of Cooking” by stating “Americans today… have never been more obsessed with food, glorious food. At no other time has America enjoyed as many restaurants, touted as many celebrity chefs, published as many cook books and magazines…” (). The list continues as Schnetzer list everything food related that American is crazy for. She also analyzes the meaning of the “new American cuisine” (Schnetzer). This cuisine has been around since colonial days and changes often. There is not a set menu to American food. If a person goes to two different restaurants that both claim to serve American cuisine, they might get two completely different menus. Even though this cuisine is considered American, it pulls elements from cultures all over the world the same way everything in American culture does. This is the true melting pot of

Because of passion with cooking and dream to be a chef, I have read a lot of cookbooks, regional culinary books and books about famous chefs, some of them are interesting but none of them was attracted to me the most. Normally, I just found some my favorite recipes in such books. However, “Letters to a young chef”, a book contains a collection of letters which Chef Daniel Boulud wrote to Alex Lee whom worked alongside Daniel for ten years as a passionate young cook, truly brings me desire to make my dream come true as much as help me to broaden my knowledge about culinary arts.

Secrets of a Restaurant Chef was one of the very first shows I watched on the food network

Godoy, Maria, and Kat Chow. "When Chefs Become Famous Cooking Other Cultures' Food." NPR. NPR, 22 Mar. 2016. Web. 14 Apr. 2017.