Twain's Feast - Andrew Beahrs [141]
58 “all the negroes were friends of ours” Ibid., 7.
58 “entered a dense wood” Twain, The Adventures of Tom Sawyer, 63.
58 “as well as anyone” Ibid., 204.
58 vitally important mental maps Rhys Isaac, The Transformation of Virginia, 1740-1790 (Chapel Hill: University of North Carolina Press, 1982), 52-53.
59 “blacks understood the advantage” Maria Franklin, “The Archaeological and Symbolic Dimensions of Soul Food: Race, Culture and Afro-Virginian Identity,” in Race and the Archaeology of Identity, Charles Orser, ed. (Salt Lake City: University of Utah Press, 2001), 96.
59 a reputation among some whites Ibid., 99.
59 the few unwatched hours they had Jessica Harris, The Welcome Table: African-American Heritage Cookery (New York: Simon & Schuster, 1995), 26.
59 “procure supplies of such things” Charles Bell, Slavery in the United States: A Narrative of the Life and Adventures of Charles Bell, a Black Man (New York: John S. Taylor, 1837), 261-80.
60 profusion of “rackoon” C. B. [Frederick] Marryat, Second Series of a Diary in America, with Remarks on Its Institutions (1839; Philadelphia: T. K. & P. G. Collins, 1840), 36.
60 “both alive and dead” De Voe, The Market Assistant, 127.
60 Virginia’s Rich Neck Plantation Franklin, “The Archaeological and Symbolic Dimensions of Soul Food,” 100; for a Louisiana example, see Elizabeth Scott, “Some Thoughts on African-American Foodways,” Newsletter of the African-American Archaeological Network, no. 22, Fall 1998.
60 “there is scarce anything [the people] do not eat” Anne Yentsch, A Chesapeake Family and Their Slaves (Cambridge: Cambridge University Press, 1994), 198.
60 obvious raccoon analogue called the grasscutter J. C. Monroe, personal communication, Jan. 15, 2009.
60 throughout the African diaspora John Martin Taylor, Hoppin’ John’s Lowcountry Cooking (New York: Houghton Mifflin, 1992), 144.
60 “Oh! I was fond of ’possums” Franklin, “The Archaeological and Symbolic Dimensions of Soul Food,” 102.
60 “Sometimes de boys would go down in the woods” Ibid., 99.
61 Possum Roasted Martha McCulloch-Williams, Dishes & Beverages of the Old South (New York: McBride, Nast, 1913), 175.
64 Cutting up meat with an ax James Deetz, In Small Things Forgotten: An Archaeology of Early American Life, 2nd ed. (New York: Doubleday/Anchor, 1996), 171.
65 Homaro Cantu at Chicago’s Moto restaurant Megan Twohey, “Raccoon Dinner: Who’s Game?” Chicago Tribune, Jan. 18, 2008.
66 250 carcasses Ibid.
66 the Soulard Farmer’s Market in St. Louis Chad Garrison, “Eat More Beaver,” Riverfront Times, Jan. 5, 2005.
66 a volume of essays Gillett, Arkansas: Celebrating 100 Years, John Cover, ed. (Gillett Centennial Celebration Committee, 2006).
67 “Arkansas’ outstanding ceremonial feast” “The Possum Club of Polk County, Arkansas,” in The Food of a Younger Land, Mark Kurlansky, ed. (New York: Riverhead Books, 2009), 151.1.
68 Stuffing for a Suckling Pig Rufus Estes, Good Things to Eat, as Suggested by Rufus (Chicago: Rufus Estes, 1911), 43.
69 “The way that the things were cooked” Twain, Autobiography, 5.
69 “big broad, open, but roofed” Twain, Huckleberry Finn, 276.
70 widely dispersed customs Yentsch, A Chesapeake Family and Their Slaves, 210.
71 West Africans made vegetable relishes Leland Ferguson, Uncommon Ground: Archaeology and Early African America, 1650-1800 (Washington, D.C.: Smithsonian Institution Press, 1992), 94.
71 corn, as on the Gold Coast, or yams, Yentsch, A Chesapeake Family and Their Slaves, 197.
71 shared six major cooking techniques Harris, The Welcome Table, 21.
71 African banjos Deetz, In Small Things Forgotten, 178.
71 Yoruba to-gun J. Michael Vlach, “Shotgun Houses,” Natural History 87, no. 2 (1977), 50-57; cited in Deetz, In Small Things Forgotten, 215.
72 the chicken was so familiar to many Africans Franklin, “The Archaeological and Symbolic Dimensions of Soul Food,” 104. See also Yentsch, A Chesapeake Family and Their Slaves, 203.
72 replacing the dried shrimp Harris, cited in Yentsch, A Chesapeake Family and Their Slaves,