Book Shoppe

Victoria had the opportunity to demonstrate historic foodways on national television, WGN Chicago.

I currently have three titles still in print.  The first two are available directly from me, and my latest book (Soup Through the Ages:  A Culinary History with Period Recipes) is available from McFarland Publishing (details below).  I have a fourth in the editing phase, and a fifth still in the conceptual stage. 

I’m offering the first two books at half-price for blog readers – just mention thehistoricfoodie and claim your discount.  (Normally $30. – for blog readers $15. plus S&H)  Wholesale prices are available at significant savings as well.  Email me at thistledewbooks [at] yahoo [dot] com for the address and any other information you may need. 

Victoria’s Home Companion; Or, The Whole Art of Cooking

This book is a general overview of foods, cooking techniques, cookware, preserving, fruits and vegetables, etc. through the 19th century.  It has been sold in prestigious book shops and museum shops throughout the country, Canada, and Scotland.  In recent years it has been as popular among those who want to live a more self-reliant lifestyle as it is among historians.  Regular price $30. – mention the blog and receive a 50% discount – your cost $15. + $3.50 S&H.  Email for address – thistledewbooks [at] yahoo [dot] com.

Outdoor Recreation & Leisure in 19th Century America

Outdoor Recreation & Leisure begins in the pre-antebellum period and traces the most common as well as some obscure outdoor activities with special emphasis on the participation of women, children, and families.  Even hard working planter classes made time for vacations and outdoor activities – the historian will find loads of ideas for interpretation while those seeking a more self-reliant lifestyle will find a great deal of information on fishing, hunting, etc.  Normally $30. – mention the blog and receive a 50% discount – you pay $15. + S&H $3.50.  Inquiries about wholesale orders are welcome - thistledewbooks [at] yahoo [dot] com.

Soup Through the Ages: A Culinary History with Period Recipes

This book was called, “A massive amount of research…a solid contribution to culinary history,” by Andrew Smith, food historian and author.  Elizabeth Williams, president of the Southern Food and Beverage Museum in New Orleans said of it, “belongs on the bookshelves of all historians.  The development of soup is the development of civilization”.  The book begins in the Biblical era and takes the reader through the second World War – with all the history of each period including a lengthy chapter on Native Americans.  You will not find modern recipes masquerading as historic receipts and history in this book – it is factual and thorough, and the information came directly from primary sources.  This book is available from McFarland Publishing Co.  They will welcome your order, wholesale or retail.

Order Lines:
Orders only Tel: 800-253-2187
Orders only FAX: 336-246-4403

Mailing Address:
McFarland
Box 611
Jefferson NC 28640