“Georgia’s Historical Recipes” serves as a journey through the state’s earliest recipes spanning World War II, meticulously compiled by Georgia archivist Valerie J. Frey.

This publication initiates with an examination of traditional recipes as fundamental sources, revealing insights about the history and culture of their time and methods to recreate them in contemporary kitchens.

Frey subsequently transitions into 50 segments that stand alone yet enable readers to comprehend how culinary practices transformed over the years. Certain segments spotlight individual recipes, showcasing how advancements in technology, agriculture, transport, communication, and social dynamics altered cooking in Georgia. The majority of the recipes remain unpublished, resting in archives, awaiting revival. Additional segments delve into Georgia’s earliest cookbooks, providing biographical and cultural context that enhances their significance.

For the first occasion, residents of Georgia have access to a compilation of the state’s initial cookbooks and culinary authorities. Readers will uncover the locations of Georgia’s oldest recipes and find numerous examples to stimulate their appetites both literally and metaphorically for a taste of Georgia’s heritage.

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