Kitchen building, Rosedown Plantation, Louisiana

Kitchen at Rosedown

Scott, Richard, Stella Pitts, and Mary Thompson. Family Recipes from Rosedown and Catalpa Plantations. Pelican, 2005.

Fox-Genovese, Elizabeth. Within the Plantation Household: Black and White Women of the Old South. University of North Carolina Press, 1988.

McInnis, Maurie D. The Politics of Taste in Antebellum Charleston. University of North Carolina Press, 2005.

Gutierrez, Paige C. Cajun Foodways. University Press of Mississippi, 1992.

McWilliams, James E. A Revolution in Eating: How the Quest for Food Shaped America. Columbia University Press, 2005.

Fowler, Damon. Dining at Monticello in Good Taste and Abundance. University of North Carolina, 2005.

1. The kitchen was a center of nearly continuous activity. Discuss the role of the cook and his or her management of this important center of the household.

2. Describe a typical day's meals for the white inhabitants in the antebellum period in Louisiana. To what extent do these meals demonstrate different cultural traditions?

3. Compare and contrast Cajun foodways with those in Virginia and/or South Carolina. In what ways are they distinctive? What does this reveal about the different cultural groups that settled Louisiana?

4. What role did white woman play in southern foodways? Discuss everything from acquisition to preparation, from presentation to consumption.*

* Use the database “North American Women’s Diaries and Letters” to help you answer this question. http:\\www.Alexanderstreet2.com\NWLDlive\