"Hearthside Cooking" by Nancy Carter Crump (part 3 of 6)

This video features author Nancy Carter Crump speaking about her book "Hearthside Cooking: Early American Southern Cuisine Updated for Todays Hearth and Cookstove" (UNC Press, 2nd edition, 2008). This presentation took place on the evening of March 24, 2009 in the Pleasants Family Assembly Room of the Louis Round Wilson Special Collections Library and was the first installment of the 2009 Southern Historical Collection Book Series.

The Southern Historical Collection Book Series was developed to spotlight recent books by authors who based their research in the SHC. These programs are a chance to showcase the end products of the SHC's work of preserving Southern documentary resources.

More about the book "Hearthside Cooking" by Nancy Carter Crump:

Museum interpreters, historical re-enactors, home cooks, and others use Crump's book, "Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove" (UNC Press, 2008), as a guide for traditional culinary customs and new recipe techniques.

The book, first published in 1986, contains more than 250 recipes for historic dishes including breads, soups, entrées, cakes, custards, and sauces. Each has instructions for preparation over the open fire or with modern kitchen appliances. Crump also highlights African American culinary customs, the Civil War's effect on Southern food customs, and the transition from hearth to stove cooking.

In addition to scouring old Virginia cookbooks and handwritten receipt books, Crump visited the Southern Historical Collection in UNC's Wilson Special Collections Library to research 19th-century recipes, duplicating them in her book and interpreting the recipes for the 20th century. Founder of the Culinary Historians of Virginia, Crump frequently lectures at historic sites and other venues throughout the South.

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Education

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