Georgia's Historical Recipes: Seeking Our State's Oldest Written Foodways and the Stories Behind Them

Promotional Headline:
An exploration of Georgia's culinary heritage and how it connects us to our present tastes

Brief Description:
"Georgia's Historical Recipes is a survey of Georgia's historical cookbooks, recipes, and related foodways from 1733 to the end of World War II. It offers many recipes while also weaving together information and some of the history and stories of Georgia's old cookbooks and their authors. As Frey puts it, "the book explores what Georgians grew, gathered, hunted, cooked, and ate. It explains various changes in technology, transportation, communication, social norms, and food science that slowly altered what could be found between the covers of Georgia's old cookbooks"--

Review Quotes:
Frey has effectively created a bridge between kitchens in the past and those of today. There is no other in-depth look at Georgia foodways that can even compare to the scope of this book.--Rebecca Lang, chef "author of Y'all Come Over"

Biographical Note:
VALERIE J. FREY is a writer and archivist from Athens, Georgia, with projects focusing on genealogy, social history, and foodways. Her archives career began with a Junior Fellowship in the Manuscripts Division at the Library of Congress, and she went on to serve as manuscripts archivist at the Georgia Historical Society. She later became the education coordinator of the Georgia Archives, where she developed public service programs as well as created resources for educators and their students. She now writes and conducts research full time. Her previous foodways book, Preserving Family Recipes: How to Save and Celebrate Your Food Traditions, was published by the University of Georgia Press in 2015.

Review Quotes:
Georgia 's Historical Recipes never simply feels like just a historiography of Georgia cookbooks and recipes. It's so much more: a foodways history and recipe compendium, state and regional history, a collection of biographies, a personal memoir of sorts, a justification for the importance of archival collections, and a defense for studying foodways. This book offers many valuable contributions -- to all of the above and more. Non-Georgians should envy that such a book exists; every state should be so lucky.--Rien Fertel "author of The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog"

Review Quotes:
Though meticulously footnoted, this academic tome is a breeze to read thanks to Frey's entertaining storytelling and sleuthing skills. Even if you're not inclined (as Frey was) to try your hand at Hickory Nut Macaroons, Swamp Plum Preserves, and other old-time delights, they provide fascinating insight into bygone days where neighbors bonded over homemade treats at town-wide picnics, peanut 'boilings', and tally ho parties (singing carriage rides). And you'll acquire a new appreciation for people like Annie Dennis and their roles in creating Georgia's delectable culinary history.--Susan Puckett "cookbook author and former food editor of the Atlanta Journal-Constitution"

Review Quotes:
Anyone who holds a creased and stained recipe handed down from a grandparent or favorite aunt can feel its connection to family and history. Valerie J. Frey, a foodways researcher based in Athens, Georgia, takes that connection deeper and wider in her new book, Georgia's Historical Recipes. . . .--Steve Russell, contributing editor "Garden & Gun"

Publisher Marketing:

Georgia's Historical Recipes is an exploration of our state's oldest recipes from the antebellum period through World War II, as painstakingly researched by Georgia archivist Valerie J. Frey. This volume begins with a discussion of old recipes as primary sources and what they can tell us about the history and culture of their era and how to bring them to life in modern kitchens. Frey then moves into fifty sections that can be read alone yet allow readers to build an understanding of how foodways evolved over time.

Contributor Bio:Frey, Valerie J
VALERIE J. FREY is a writer and archivist from Athens, Georgia, with projects focusing on genealogy, social history, and foodways. Her archives career began with a Junior Fellowship in the Manuscripts Division at the Library of Congress, and she went on to serve as manuscripts archivist at the Georgia Historical Society. She later became the education coordinator of the Georgia Archives, where she developed public service programs as well as created resources for educators and their students. She now writes and conducts research full time. Her previous foodways book, Preserving Family Recipes: How to Save and Celebrate Your Food Traditions, was published by the University of Georgia Press in 2015.