Local history books from History Press USA, Inc.
The phrase “southern cuisine” conjures up visions of sweet tea, crunchy fried chicken and biscuits so thick we could use them as (greasy) paperweights. Fortunately, we’ve found southern food recipes that exceed our KFC-quality daydreams. Informative and full of mouth-watering traditions, Rick McDaniel’s An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard [...]
The South has always been celebrated for its food—a tasty blend of ingredients and cooking techniques connected to the region’s rich soil and bountiful waters. Yet during the Civil War, food shortages plagued the South, and empty cupboards required resourcefulness. In An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & [...]
The History Press empowers history enthusiasts to write local stories for local audiences. History Press books are useful resources for research and preservation, but it is their value as touchstones for community identity [Read More …]
History Press West
Guest post by author Cindy Grisham Long before he explored the wilds of the Congo in search of a lost missionary and uttered the now famous words, “Dr. Livingston, I presume?” Sir Henry Morton Stanley explored the wilds of Arkansas. He often spent evenings with local families who shared what little they had with him. [...]
Guest post by Sarah Falter, History Press Publicity & Marketing Wisps of smoke floated through the crisp November sky towards the palmetto trees that framed the battlefield, and then curled casually towards the bright Charleston sun. … [Read More...]
