Southern Cooking
Atlanta, Georgia: The Ruralist Press, 1928. First edition of this definitive work on southern cuisine. Octavo, original publisher's pictorial green cloth with titles and front panel vignette stamped in black. In very good condition.
Henrietta Stanley Dull (1863-1964) was a pioneering figure in the documentation and popularization of southern American cooking, best known for her influential cookbook Southern Cooking (1928), which codified regional culinary practices for a modern, twentieth-century audience. Drawing on traditions rooted in the agrarian South "including African American, Scotch-Irish, and English influences". Dull not only preserved inherited recipes but also reworked them to suit the emerging technologies of modern kitchens, offering instructions calibrated for gas and electric stoves rather than the wood-fired methods of earlier generations. As the long-time food columnist for the Atlanta Journal, she shaped public understanding of southern domestic culture and helped enshrine dishes such as biscuits, fried chicken, and cornbread as staples of American cuisine. Item #101777
Price: $150.00