Civil War Cooking: The Confederacy

Civil War Cooking: The Confederacy

by Susan Dosier
     
 

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During the Civil War years of 1861-65, one of the daily issues in soldier's lives was the next meal. Food, the lack thereof, how to forage for it, and how to prepare it were nagging problems that dodged soldiers generally had a far greater quantity of food than did their southern adversaries. However, even the more fortunate Yanks suffered from both periods of slim

Overview

During the Civil War years of 1861-65, one of the daily issues in soldier's lives was the next meal. Food, the lack thereof, how to forage for it, and how to prepare it were nagging problems that dodged soldiers generally had a far greater quantity of food than did their southern adversaries. However, even the more fortunate Yanks suffered from both periods of slim rations and generally poor cooking. The text combines a well-written explanation of each recipe and a serving of social history. By providing background information, the importance of preparing items such as Jonnycakes, fried apples, navy bean soup, or gingerbread can be understood. This combination of an informative text, ample illustrations, and easy to follow recipes make for a fun filled and enlightening book.

Editorial Reviews

Children's Literature
The popular image of Confederate soldiers is often a ragged lot searching for food. Sadly, this image holds far more truth than those fighters would have wished. While the South was a great agricultural bastion it suffered from transportation shortfalls and economic cohesion. As a result, its armies were often short of food and materials. Still, the rebel soldier was a typically resourceful person. In various and assorted ways they found food or creatively made use of the rations given them. This companion volume to a similar text dealing with Union soldiers and their foodstuffs provides a fascinating combination of background information concerning Confederate soldiers' standard diets with period recipes. This "hands on" approach to history provides readers with the opportunity to create and sample the food. Readers will be able to make hardtack, Cush, white cornbread, and Sally Lunn bread. Each recipe is clearly written and accompanied by appropriate safety tips. The text, wonderful period illustrations, and the cooking activities, make this book a fine addition to any history library. Not only will readers learn facts about the lives of common Civil War soldiers but they will also have a chance to recreate a slice of history. 2000, Blue Earth Books, Ages 7 to 12, $22.60. Reviewer: Greg M. Romaneck
School Library Journal
Gr 6 Up-These books offer a unique and intriguing way to explore history. The authors look at the foods people ate during the Civil War and on pioneer farms and offer recipes for modern readers. Each title begins with rules for kitchen safety, a metric conversion table, and an illustrated list of cooking equipment. Color is a marvelous feature of the books: the covers, maps, and page borders. Full-color photos and reproductions appear on every page. The recipes, eight per book, are divided into double-page chapters such as "Rations for Johnny Reb," "The Union at Christmas," and "A Pioneer Home." Great supplemental fare.-Patricia Ann Owens, Wabash Valley College, Mt. Carmel, IL Copyright 2000 Cahners Business Information.|

Product Details

ISBN-13:
9781515723547
Publisher:
Capstone Press
Publication date:
08/01/2016
Series:
Exploring History Through Food Series
Pages:
32
Product dimensions:
7.75(w) x 8.75(h) x (d)
Lexile:
780L (what's this?)
Age Range:
9 - 12 Years