Written in 1928, Southern cooking was one of the first cookbooks by American cook and respected journal writer Henrietta Stanley Dull( appreciation dull xxi –hal, m Stanley). Born and raised in Georgia, Dull quickly discovered her talents as a cook and utilized this into a successful business, to this day southern cooking is still highly regarded in its field. Through her array of 1,300 recipes, Dull aimed to and successfully introduced traditional southern cooking to the wider population of the unites states. (page 8 dull/intro)
In particular, within the first chapter Dull states, she created southern cooking to help facilitate the duties of women whether they be housewife’s, matrons or chefs as they are “ the heart of the home and the kitchen, the heart of the house”. (page 3 dull)In Georgia’s patriarchal society, The white woman's assigned place was similar to that…show more content… Dulls recipes. In addition to slaves (human cargo) slave traders also brought along some native foods of the captives such as eggplant and okra which is typically used as a thickener (page 99 paul h), this is a primary example of plant transference. While the source contains recipes which highlight the influence that blacks had on southern food with both ingredients and methods it also seems to the dismissing this with no recognition of the recipe’s sources and influence. Even simple recipes including cooked vegetables shows the influence of African Americans on white American foodways, Unlike many white southerners slaves had a tradition of eating a lot of greens for sustenance, e.g collard greens (48
