Fluent Essays

The final essay should be approximately 8-pages long It should include a title page and citation page in MLA format. It also should conform to the general guidelines for writing listed below.  It must be turned in by March 2 at 5 p.m. unless you have arranged for an extension in advance.  It must be carefully researched and written. Community cookbooks were written by civic and church groups, often as fundraisers, and usually contain signed recipes from members of the community.  Often the introductions, recipes, and pictures tell a story about a community and its population, although it can be difficult to discover that story.  The McCain Library and Archive has collected nearly two-thousand community cookbooks from Mississippi and surrounding states and they are available for your project.  Many of these are available online (Links to an external site.). Throughout this class, you have looked at how the British and the French negotiated ethnic and migrant communities through food.  But the British and the French were also immigrants and for this assignment you will consider how British, French, and other European cultures were integrated into Americas culinary culture.  Select at least three cookbooks (you may need to look through more, but start with three) and search for recipes that reflect the influence of British, French and other European immigrants.  This may be challenging because the recipes will not necessarily be marked as British or French, but look for clues in the titles and be patient.  Then investigate the origins of some of these recipes (using online resources or other cookbooks available by visiting the Southern Miss archive).  Consider how these recipes are different when presented in a local, American cookbook.  Have the ingredients changed to reflect local custom or available resources?  Do their meanings change when presented in a local Mississippi cookbook?  What can you tell by looking at other recipes in the cookbook about how these recipes were viewed?  What can you say about these recipes by considering the communities in which the cookbook was created?  The final paper should discuss at least three European recipes found in at least two different cookbooks, but you may consider more. You will need to submit a project proposal—200-to-250 words—by February 2.  The proposal should briefly state what recipes you have discovered so far and it should demonstrate that the project is doable by discussing why you chose these recipes and these cookbooks.  It should also propose a hypothesis, even if the hypothesis is very speculative.  The hypothesis might discuss the role of food in immigrant lives or the reasons that Americans embraced French, British and other European recipes, but it should relate to the recipes you are exploring and offer an informed argument about those recipes.  (I attached my initial project proposal to give you an idea of what direction I was headed in and the chosen cook books. I also have the feedback from my professor provided below for the assignment). Hey Benjamin! I like this as a starting point! I think youre going to have to think a lot about how French -> Cajun/Creole however. One question, for instance, that youll confront, is that while there is *no doubt* about the influence of the French, Cajun and Creole foods are, perhaps, less French than they may appear (as they have incorporated other cuisines like Spanish).   All this is not to say dont look for French influence! Just make sure youre tracking what your argument is, and also make sure youre relating it back to the idea of cosmopolitanism within Mississippi in the areas youre looking at.Initial Proposal Benjamin Goudy HON 303 Honors Seminar February 2, 2021 Recipes have been passed along for generations and used for centuries around the world. One way this has been done is through the use of cookbooks, which are just collections of recipes. I decided to look at the contribution from France to “our” dishes and recipes. The cookbooks I chose for my final essay are, Lamar Life Cookbook, Recipes from Natchez, and Biloxi’s Own Cookbook. Given the heavy influence of the French in these areas, I decided to research the regions of Mississippi that were located in the southernmost part of the state as well as closer to Louisiana for the project. The recipes I decided to examine were Shrimp Hors d’oeuvres, Crawfish/Shrimp Etouffee, Shrimp Creole, and Gumbo A La Creole. I chose these recipes because they are each seafood dishes which can include shrimp, and all have French origin. Shrimp is an important ingredient in the regions where these recipes derived as a lot dishes included it because of its conveniency and abundance. The reason for the French’s notorious footprint in Southern American culinary dishes and Mississippian cookbooks lies in the large number of French immigrants that settled in the southern regions of the United states like Louisiana and the reflection of the culture to that of the French. The close proximity of the two states, Mississippi and Louisiana provides the perfect environment for there to be an exchange of the cultural values expressed in their dishes and recipes brought to the land by the French. Work Cited Lamar Life Insurance Co. (1958). Lamar Life Cookbook; 1958. mus_msb00299. First Methodist Church Biloxi, MS. (n.d.). Biloxi’s own cookbook (mus_msb00325 ed.). W.S.C.S Circle NO. 1. Civic and Welfare Club Natchez, MS. (1965). Recipes from Natchez. Bev-Ron Publishing Company.[ [_ - [ ~ [ : [ . ~ [ ~ [ - [ : [ : . ( ~ c: [ ,. -· c: ( ] I - Lamar THE LAMAR LIFE NCECOMPANY ESTABLISHED 1906 JACKSON, MISSISSIPPI July 17 , 1958 Dear Contributors 11 , It was impossible to check with each of you so I am sure we have made some mistakes in your recipes. · If you find an error in yours, please type the entire recipe again and mail it to Miss Mildred Brashear at the office. She will publish the corrected recipe in the Firing Line , and then e ach of you can correct it in your book. This is the only way we can think of to handle this situation. At the very last m .inute, we have found a very few recipes under the wrong headings . We are sorry for this. But, in order to get the book to you by Convention time, it was impossible to do it all over. So please overlook this mistake. We hope you will like it as much as we do, and thank you again for your help. Sincerely, ~L~. Erm.a Lutken l l l L - . - . Whenever ladies get toge t her, sooner or later the conversation generally turns to recipes and cooking. L amar Life ladies are no exception. T his little book is the result of many talk fes t s at t he All-Star Conventions. So, in a way, it isnt a cook book at a ll, but rather a memory book of the happy t im es we _have had together and will serve to remind u s of Jamaica, Cuba, Mexico, Biloxi, Canada and many other wonderful trips . It is your book becaus e it is composed o f the recipes that are favorites with your family and friends and I thank each of you for y our cooperation. The real work was done b y Nannie Belle Hutch ins o n, Doris Shirley, Mildred Brashear, Barbara Hemphill, Gwen Diket and Chuc k Allen. I wish I could cook everything in the book a nd serve to them at a banquet . Since I cant I 11 say many, many thanks for the many hours that have gone into this labor of lov e. And now - u se this book to send your agent out as a Tower of Str e ngth - Happy Cooking! Erma C . Lutken - - - * ~ ~ - * * - - -If - c= ~) [ ~ to the L ~- I ·: t [ : amar 1 e [ : -t [ -- . - men 1n c= [ - -f ~ )I.. our [ 1ves * .[~ [ IL r L L [ [ [ [ [ TABLE OF CONT ENT S Appetizers---------------- ·---------------- 1 - 4 Beverages and Breads-----------------------5 - 11 Cakes, Cookies and Candies ----------------12 43 Desserts--------------------------------- 44 - 56 Eg g s----- --- -- --- -- ---------------- - ----- 57 Fish------------------------------------ 58 - 61 Meats and Poultry -------------------------62 80 Pastry, Pies and Preserves---------------- 81 - 97 Sandwiches, Salads, Salad Dressings, Soups and Sauces--------------------- 98 - 118 Vegetables-------------------------------119 - 127 [ TOMATO JUICE COCKTAIL 1 large can t omat o juice 2 small onions , sliced 2 bay leaves 2 pieces celery, crushed 1 tsp . salt 1 tsp. sugar 2 tsp. chopped parsleRlCIPlS FROM NATCH[Z s NATCHEZ • ,3trus>J · • FoJei 0 VJooDvi\le . COMP I LE D B Y T HE ETR.tFiEO FoR~5T CIVIC and WELFARE CLUB NATCHEZ, MISS. YOUR RECIPE FOR GOOD BANKING MEMBER OF FEDERAL. DEPOSIT INSURANCE COMPANY NATCHEZ, MISS. SUNRAY DX D£A1£RS ~ DX ~ PHONE 336-5266 P . O. BOX 886 NATCHEZ & VIDALIA, LOUISIANA COMPL. I MENTS OF MISSISSIPPI POWER &LIGHT COMPANY ~Z3uh~- .. - Ill Ill COPYRIGHT 1965 BEV-RON PUBLISHING COMPANY Z556 MC GEE TRAFFICWAY KANSAS CITY, MISSOURI THIS COOK BOOK IS A PERFECT GIFT FOR ALL OCCASIONS. GET A SUPPLY WHILE THEY ARE STILL AVAILABLE. THIS BOOK includes the finest plastic ring binders available, BUT, like most plastics, the BINDERS CAN BE DAMAGED BY EXCESSIVE HEAT, so AVOID exposing them to the direct rays of the SUN, or to excessive heat such as IN A CAR on a hot day. or on the top of the kitchen STOVE. If not exposed to heat, the binders will last indefinitely. 1st Printing 2nd Printing July 1965 Nov. 1965 400 Books 300 Books President . . Vice President . . CIVIC AND WELFARE CLUB OFFICERS - 1964-65 Recording Secretary. . Corresponding Secretary Treasurer • . Parliamentarian Mrs. Glen Blackwell Mrs. T. A. Bearry Mrs. Leo Scanlon Mrs. J.C. Mann Mrs. J. J. Holland Mrs.Oharles Mayffeld Barksdale, Mrs. B. C. Biglane, Mrs. Noland Brown, Mrs. J. W. Coffman, Mrs. R. E. Cole, Mrs. James F. DAntoni, Mrs. Paul Hobdy, Mrs. B. T. Junkin, Mrs. G. M. Klotz, Mrs. Paul Loflin, Mrs. 0. T. , Jr. Lyon, Mrs. Craig AS SOCIA TE MEMBERS McGehee, Mrs. James C . McGehee, Mrs. Frank Moss, Mrs. G. W _ Punches, Mrs. R. K. Read, Mrs. A. M. Rogers, Mrs. Lamar G. MEMBERSHIP LIST Anders, Mrs. Odell (Blanche) Bearry, Mrs. T. A. (Peggy) Biron, Mrs. Gilbert (Gladys) Blackwell, Mrs. Glen W. (Nell) Case, Mrs. A. P. (Lorna) Chauvin, Mrs. Arthur E. Rowley, Mrs. Steve Sargent, Mrs. Grady Thompson, Mrs. C. H. Watkins, Mrs. Troy Weeks, Mrs. Lee R. 2-7562 2-7835 5-9884 5-4811 2-3323 (Betty Lou) 5-8323 Dunlap, Mrs. Tom (Caroline) 2-0078 Foresman, Mrs. Gilbert 2-2895 (Tommie Lou) Foret, Mrs. Gerald (Gail) 2-0110 Francis, Mrs. J. F. (Ethel) 2-6067 Green, Mrs. Paul (Bernice) 5-9481 Guido, Mrs. G. J. (Margaret) 2 - 6082 Haydel, Mrs. Bert (Shirley) 2-0480 Hobbs, Mrs K. W. (Sally) 2-1 790 Holland, Mrs. J. J. (Rita) 5-5833 Ivins, Mrs. Dalton (Mary Ann) 2-1488 Jones, Mrs. Emmett R. (Pete) 5-9626 Junkin, Mrs. Sam, Jr. 2-7902 (Evelyn) Leachman, Mrs. Jim C. (Clarice) Lehmann, Mrs. A.H. (Muriel) Mann, Mrs. J.C. (Sue) Marler, Mrs. R. A. (Arlene) Marlow, Mrs. Orvis, Jr. (Inez) Mayfield, Mrs. Charles (Bobbye) Massey, Mrs. E. D. (Gail) McGee, Mrs. John (Lou) Odom, Mrs. R.H. (Virginia) 2-1908 2-7095 2-1285 2 - 6928 2-0156 5-5439 3-2257 2-1846 2-7665 -A- Natchez, Miss. (Membership List. Continued) Poole. Mrs. Pr>ilip (Carmen) Porter, Mrs. Claude (Delores) Scanlon. Mrs-. -. ~ t Q BILOXlS • • - OW,N COOK BOOK W.S.C.S. CIRCLE NO. l - FIRST METHODIST CHURCH BILOXI, MISS . . ..1 ~ . ~ ~ ~ ) -~~ --- - -- 0 ACKNOWLEDGMENT We wish to acknowledge the fine spirit of co-operation by the organization mem- bers and the community at large including the merchants and business firms, without which this cook book could not have been possible. To the women of the community who contributed their recipes we say many thanks. The Organization OFFICERS Chairman Mrs . Roy Mc Gee Mrs. W. B. Carr Mrs. A.H. Brown Mrs . Fred Hartman Mrs. D. H. Squires Vice Chairman Secretary Trea urer Spiritual Life Leader Mrs. J. W, Compton Mrs. C. F. Groff Mrs. I. R. Mc Elroy Mrs. L .B. McLeod Mrs. R. G . Robinson MEMBERS Mrs . B. Z. Welch M;i~ Laura White Mrs. W. E. White Mrs. Roy Williams -A- Biloxi 1 Miss . , .. UVre5, ~ • .. ~ ~ S a • ~ ~ • • 1·. ,... I ~-- ------ ..,.. ~---__ ,, \. - ./~~~ ___-J-- J-~J ---~~~ - -B- Biloxi 1 Miss. HORS DOEUVRES 2 PICKLES 2 RELISHES TID-BITS ON TOOTHPICKS Miss Mary Carr I. l slice lunch meat, 1 slice Cheddar cheese , l Vienna sausage. Place cheese on meat and roll ove·r sausage. Slice in 1/2-inch pieces. Dip in any sauce desired ; stick on toothpick. II O Soak whole srimp in sauce of mustard and ground celery. Stick on toothpick. Ill O Cut boiled ham in small c ubes . Dip in mustard and vinegar , shake . Stick on toothpicks . IV. Chopped olives and bits of anchovies , melted in cream cheese. Sprinkle with paprika. Chill. Stick on toothpicks. V. Grind cooked chicken, season with celery , olives and Philadelphia cream cbeese o Use rolled cracker crumbs to form small balls. Let harden. Stick on toothpicks. BREAD AND BUTTER PICKLES Irene Hoidisty Blandinsville , Ill . 12 me ium c uc umbers 6 m dium onions 2 Tbsp. flour 2 tsp. celery eed 2 c. sugar 2 Tbsp . turmeric 2 tsp. dry mustard 2 Co vinegar Peel and slice cucumbers and onions; let stand in salt water overnight. Mix other ingredients , boil 1 minute, th n add drained cucumbers and onions. Boil 5 minutes . Seal in jars. emu SAUCE 9 large ripe tomatoes 2 large onion l green pepper I tsp. cinnamon l/2 c. sugar 1 c. vinegar 1 tsp. salt l tsp. allspice Mrs. B. Z. Welch Chop pepper , tomatoes and onions , add sugar , vinegar , spices and salt. Cook until thick. PATRONIZE YOUR LOCAL MER C -- H ANT -1- Biloxi , Miss . -- Write Extra Recipes Here: .....,,,,, Ot/ PS~ S 17 ~ . ~ :i / ~ I I ) l (----==-~ •;~ • I , / f!! I ..J - / / / . , ~ -2- Biloxi 1 Mi ss ,r?J SQUPS 2 SALADS 2 VEGETABLES OYSTER SOUP Mrs . Walter White 2 c. celery, diced 1 1/2 bunches green onions , chopped 1 or 11/2 pt. warm water 1 qt. milk 9 scalded 1/2 stick butter 2 Tbsp. flour ? rounding 1 pt. oysters Salt Pepper Saute celery and onions in butter? add flour and br