[{"_1":2,"_3":-5,"_4":-5},"loaderData",{"_5":6,"_7":8},"actionData","errors","root",{"_377":378,"_379":380},"routes/tour",{"_9":10,"_11":12,"_13":14,"_15":16,"_17":18},"tenant","georgia-humanities","tour_set",{"_37":71,"_33":-5,"_371":-5,"_372":-5,"_373":75,"_374":-5,"_375":-5,"_376":10},"tour",{"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_35":36,"_37":38,"_39":40,"_41":-5,"_42":-5,"_43":-5,"_44":-5,"_45":46,"_47":48,"_49":50,"_51":52,"_53":54,"_55":-5,"_56":40,"_57":58,"_59":60,"_61":28,"_62":28,"_63":50,"_64":65,"_66":67,"_68":69,"_70":71,"_72":73,"_9":10,"_74":75,"_76":77,"_78":79,"_80":81,"_82":13,"_83":84,"_85":40},"tourParam","a-seat-at-the-table-”-a-social-history-of-savannah-foodways","stopParam","city-market","_index","otb_georgia-humanities_tours_production_20260910134321351","_id","15","_score",1,"_ignored",[370],"blank_map",false,"bounds",{"_358":359,"_360":361,"_362":363,"_364":365,"_366":367,"_368":369},"default_lng","en-US","description","This tour, \"A Seat at the Table: A Social History of Savannah Foodways,\" will show you why Savannians eat the way they eat, how they did so in the past, and all of the social and cultural factors that have created Savannah’s food scene as we know it today. \nLike her people, Savannah's food and foodways have come from all over the world, and evolved over time. Savannah’s food has a lot in common with the history of “Southern” food broadly, but its proximity to the sea and the contributions of immigrant communities make it coastal and cosmopolitan. This is the story of Savannah’s people and how they have made Savannah’s culinary past.","flat_pages",[352],"id",15,"is_geo",true,"link_address","link_text","map_icon","map_overlay","map_type","hybrid","media",[],"meta_description","This tour, \"A Seat at the Table: A Social History of Savannah Foodways,\" will show you why Savannians eat the way they eat, how they did so in the past, and all of the social and cultural factors that have created Savannah’s food scene as we know it today. \nLike her people, Savannah's food and foodways have come from all over the world, and evolved over time. Savannah’s food has a lot in common with the history of “Southern” food broadly, but its proximity to the sea and the contributions of immigrant communities make it coastal and cosmopolitan. This is the story of Savannah’s people and how they have made Savannah’s culinary past.","mode",{"_37":234,"_76":345},"modes",[340,341,342,343],"open_geographies_endpoint","published","published_on","2026-09-10","read_duration","6 minutes reading","restrict_bounds","restrict_bounds_to_overlay","sanitized_description","splash",{"_76":327,"_140":328,"_141":329},"slug","a-seat-at-the-table-%E2%80%9D-a-social-history-of-savannah-foodways","slugs",[339,16],"stop_count",8,"stops",[88,89,90,91,92,93,94,95],"tenant_title","Georgia Humanities","title","A Seat at the Table:” A Social History of Savannah Foodways","travel_duration","18 minutes walking","theme",{"_37":86,"_76":87},"type","voice_overs",[],"use_directions",11,"emory",{"_96":317,"_97":24,"_98":-5,"_100":288,"_102":318,"_103":-5,"_33":319,"_105":-5,"_106":114,"_107":108,"_37":314,"_110":320,"_112":321,"_43":-5,"_47":322,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":323,"_66":315,"_68":324,"_64":325,"_76":316,"_82":122,"_123":-5,"_124":-5,"_83":326},{"_96":291,"_97":146,"_98":292,"_100":247,"_102":293,"_103":-5,"_33":294,"_105":-5,"_106":-5,"_107":108,"_37":288,"_110":295,"_112":296,"_43":-5,"_47":297,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":298,"_66":289,"_68":299,"_64":300,"_76":290,"_82":122,"_123":-5,"_124":-5,"_83":301},{"_96":250,"_97":208,"_98":251,"_100":216,"_102":252,"_103":-5,"_33":253,"_105":-5,"_106":-5,"_107":108,"_37":247,"_110":254,"_112":255,"_43":-5,"_47":256,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":257,"_66":248,"_68":258,"_64":259,"_76":249,"_82":122,"_123":-5,"_124":-5,"_83":260},{"_96":233,"_97":234,"_98":235,"_100":236,"_102":237,"_103":-5,"_33":238,"_105":-5,"_106":239,"_107":108,"_37":193,"_110":240,"_112":241,"_43":-5,"_47":242,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":243,"_66":231,"_68":244,"_64":-5,"_76":232,"_82":122,"_123":-5,"_124":-5,"_83":245},{"_96":219,"_97":220,"_98":221,"_100":188,"_102":222,"_103":-5,"_33":223,"_105":-5,"_106":224,"_107":108,"_37":216,"_110":225,"_112":226,"_43":-5,"_47":227,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":228,"_66":217,"_68":229,"_64":-5,"_76":218,"_82":122,"_123":-5,"_124":-5,"_83":230},{"_96":190,"_97":191,"_98":192,"_100":193,"_102":-5,"_103":-5,"_33":194,"_105":-5,"_106":-5,"_107":108,"_37":188,"_110":195,"_112":196,"_43":-5,"_47":197,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":198,"_66":18,"_68":199,"_64":200,"_76":189,"_82":122,"_123":-5,"_124":-5,"_83":201},{"_96":130,"_97":131,"_98":132,"_100":109,"_102":-5,"_103":-5,"_33":133,"_105":-5,"_106":-5,"_107":108,"_37":127,"_110":111,"_112":111,"_43":-5,"_47":134,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":135,"_66":128,"_68":136,"_64":137,"_76":129,"_82":122,"_123":-5,"_124":-5,"_83":138},{"_96":-5,"_97":71,"_98":99,"_100":101,"_102":-5,"_103":-5,"_33":104,"_105":-5,"_106":-5,"_107":108,"_37":109,"_110":111,"_112":111,"_43":-5,"_47":113,"_49":114,"_115":28,"_116":-5,"_117":-5,"_56":40,"_63":118,"_66":119,"_68":120,"_64":-5,"_76":121,"_82":122,"_123":-5,"_124":-5,"_83":125},"next","position","previous",{"_37":127,"_66":128,"_76":129},"relation_id",190,"address","article_link","

From here, you are within walking distance of dozens of churches and other places of worship. Religion has long been a part of life for Savannah’s citizens and it informed foodways more than you might think. Kosher grocery stores served the Jewish communities. This whole area is part of the Catholic archdiocese of Savannah. Religious communities functioned as networks for exchange of recipes and food culture. Picture this: it is a crazy new world in the mid-late 20th century, full of global brands, global cuisine, and many tastes and flavors. The staff writer at the Southern Cross printed recipes and cooking tips for readers in the archdiocese of Savannah through the paper’s “Cook’s Nook” column. She accepted recipes from readers or sometimes supplied her own. During Lent, she provided recipes for feeding families on proteins other than meat. Recipes included plenty of “southern classics” like cheesy grits, and barbecue spareribs. But the recipes in the newspaper also demonstrated food trends of the time: Jell-O salads, short-cut convenience foods, and dishes for ladies’ luncheons that demanded special serving arrays. For housewives in the mid 20th century, these brand name products were status symbols. Convenience foods like TV dinners and baking mixes were useful for women who may have grown up with hired help and never learned how to cook. These products and the effort and time they saved were the markers of the American middle class. Many of these products are still widely consumed today.

The city of Savannah has attracted newcomers and nurtured long-time residents for countless generations. It has taken the input of all of its residents, past and present, to create the coastal, southern, cosmopolitan cuisine that characterizes Savannah today. Thank you all for coming on the tour and I hope this has made you want to dig into Savannah’s cuisine, with a historical perspective.

Please take this survey: https://www.surveymonkey.com/r/GMY3YRD<br/>\n

","direction_intro","direction_notes","icon_color","#D32F2F",189,"lat",0,"lng",[],"","orphaned","parking_lat","parking_lng","From here, you are within walking distance of dozens of churches and other places of worship. Religion has long been a part of life for Savannah’s citizens and it informed foodways more than you might think. Kosher grocery stores served the Jewish communities. This whole area is part of the Catholic archdiocese of Savannah. Religious communities functioned as networks for exchange of recipes and food culture. Picture this: it is a crazy new world in the mid-late 20th century, full of global brands, global cuisine, and many tastes and flavors. The staff writer at the Southern Cross printed recipes and cooking tips for readers in the archdiocese of Savannah through the paper’s “Cook’s Nook” column. She accepted recipes from readers or sometimes supplied her own. During Lent, she provided recipes for feeding families on proteins other than meat. Recipes included plenty of “southern classics” like cheesy grits, and barbecue spareribs. But the recipes in the newspaper also demonstrated food trends of the time: Jell-O salads, short-cut convenience foods, and dishes for ladies’ luncheons that demanded special serving arrays. For housewives in the mid 20th century, these brand name products were status symbols. Convenience foods like TV dinners and baking mixes were useful for women who may have grown up with hired help and never learned how to cook. These products and the effort and time they saved were the markers of the American middle class. Many of these products are still widely consumed today. The city of Savannah has attracted newcomers and nurtured long-time residents for countless generations. It has taken the input of all of its residents, past and present, to create the coastal, southern, cosmopolitan cuisine that characterizes Savannah today. Thank you all for coming on the tour and I hope this has made you want to dig into Savannah’s cuisine, with a historical perspective. Please take this survey: https://www. surveymonkey. com/r/GMY3YRD<br/>\n","savannah-s-churches",[126,119],"Savannah's Churches","stop","video_embed","video_poster",[],"untitled",188,"ellis-square","Ellis Square",{"_37":109,"_66":119,"_76":121},7,{"_37":188,"_66":18,"_76":189},"

In 1854 the City mandated that a market be held daily (except for Sundays) in Ellis Square. Grocers, fishmongers, butchers, and others set up stalls in the square where residents could go to purchase goods. The market sold in season produce as well as more exotic imports depending on tastes and demand. It carried exotic frog legs in May of 1902, adding to the range of specialty import meats one could purchase. At the turn of the century, Americans began looking to and comparing their cuisine with that of Europe. Savannah newspapers featured stories about chefs all over the country, with classical French styles and education, as well as food stories from larger Northern cities like Pittsburgh, Washington, and New York. Elite Savannian socialites looked to large cities for cues on fashionable entertainment.

Do any of you own an Instant Pot? Did you brush it off as a trend? In the early 1900s, chafing dishes were all the rage. Newspapers published tips and recipes for using the decades trendiest cooking tool.

Publications also reinforced cultural ideas of “Southern food.” The Savannah Morning News on October 25, 1903 published a section of “a few recipes that are famous below Mason and Dixon's Line.” They claimed “For generations the South has been noted as the land of good cooks. But good cooking is not a matter of place. Northern women are now using Southern recipes with gratifying success.”

",[143,144],"In 1854 the City mandated that a market be held daily (except for Sundays) in Ellis Square. Grocers, fishmongers, butchers, and others set up stalls in the square where residents could go to purchase goods. The market sold in season produce as well as more exotic imports depending on tastes and demand. It carried exotic frog legs in May of 1902, adding to the range of specialty import meats one could purchase. At the turn of the century, Americans began looking to and comparing their cuisine with that of Europe. Savannah newspapers featured stories about chefs all over the country, with classical French styles and education, as well as food stories from larger Northern cities like Pittsburgh, Washington, and New York. Elite Savannian socialites looked to large cities for cues on fashionable entertainment. Do any of you own an Instant Pot? Did you brush it off as a trend? In the early 1900s, chafing dishes were all the rage. Newspapers published tips and recipes for using the decades trendiest cooking tool. Publications also reinforced cultural ideas of “Southern food.” The Savannah Morning News on October 25, 1903 published a section of “a few recipes that are famous below Mason and Dixon's Line.” They claimed “For generations the South has been noted as the land of good cooks. But good cooking is not a matter of place. Northern women are now using Southern recipes with gratifying success.” ",[126,128],{"_76":139,"_140":-5,"_141":142},[],"Savannah marketplace, late 19th century.","caption","url","https://api.opentour.site/georgia-humanities/v4/public/media/xzxotio4468noz3qcul1rqlb8ifo?variant=desktop",{"_100":177,"_97":146,"_140":-5,"_148":178,"_150":-5,"_151":-5,"_152":179,"_154":180,"_37":181,"_157":-5,"_158":182,"_160":179,"_161":162,"_163":183,"_76":139,"_166":-5},{"_100":145,"_97":146,"_140":147,"_148":149,"_150":-5,"_151":-5,"_152":153,"_154":155,"_37":156,"_157":-5,"_158":159,"_160":153,"_161":162,"_163":164,"_76":165,"_166":-5},569,2,"This story from the Savannah Morning news features a story about a Parisian chef, demonstrating the influence of Europe on high end Savannah cuisine.","desktop_width",1172,"embed","embed_id","filename","16034651248.png","files",{"_167":168,"_169":170,"_171":172,"_173":174,"_175":176},647,"lqip_width","mobile_width",234,"original_image","provider","keiner","tablet_width",586,"Savannah Morning News, May 13, 1900, Page 22","video","original","https://api.opentour.site/georgia-humanities/v4/public/media/nbfx4fhhhs33ng9kmcqo6ql0dqsd","mobile","https://api.opentour.site/georgia-humanities/v4/public/media/nbfx4fhhhs33ng9kmcqo6ql0dqsd?variant=mobile","tablet","https://api.opentour.site/georgia-humanities/v4/public/media/nbfx4fhhhs33ng9kmcqo6ql0dqsd?variant=tablet","desktop","https://api.opentour.site/georgia-humanities/v4/public/media/nbfx4fhhhs33ng9kmcqo6ql0dqsd?variant=desktop","lqip","https://api.opentour.site/georgia-humanities/v4/public/media/nbfx4fhhhs33ng9kmcqo6ql0dqsd?variant=lqip",568,1500,"16034648532.jpeg",{"_167":184,"_169":185,"_171":186,"_173":142,"_175":187},646,300,750,"https://api.opentour.site/georgia-humanities/v4/public/media/xzxotio4468noz3qcul1rqlb8ifo","https://api.opentour.site/georgia-humanities/v4/public/media/xzxotio4468noz3qcul1rqlb8ifo?variant=mobile","https://api.opentour.site/georgia-humanities/v4/public/media/xzxotio4468noz3qcul1rqlb8ifo?variant=tablet","https://api.opentour.site/georgia-humanities/v4/public/media/xzxotio4468noz3qcul1rqlb8ifo?variant=lqip",175,"City Market",{"_37":127,"_66":128,"_76":129},6,{"_37":216,"_66":217,"_76":218},176,"If you lived in Savannah in the first two centuries of its history, you may have gotten your groceries at the City Market. Over there you can see City Market, now a shopping, dining, and gallery space. This market space dates from the eighteenth century. Now this was not like a brick-and-mortar supermarket of today. If you were to go back in time it would probably seem informal, and perhaps a little chaotic. The market was the pulse of the city’s food supply. Vendors and artisans set up temporary booths at a designated place and time to peddle their wares. The city ordinances mandate the hours of the market, and regulations to maintain sanitation and cleanliness. They regulated the weight and price of bread loaves. These are actually really ancient laws called assize laws and were meant to protect the consumer from being cheated.
If you were a wealthy housewife, your cook or servant went to the market and purchased goods. After the Civil War, though people could no longer keep slaves, upper and upper-middle class women considered cooking for themselves beneath them. Many employed help to do the cooking for the household. Though entrusted with a family’s food, they were not trusted as equal family members. The Savannah Morning News published an article on August 25, 1901 explaining that a cook should not dine with the rest of the family, for social, aesthetic, and supposedly hygienic reasons.
",320450,810538,[206],"If you lived in Savannah in the first two centuries of its history, you may have gotten your groceries at the City Market. Over there you can see City Market, now a shopping, dining, and gallery space. This market space dates from the eighteenth century. Now this was not like a brick-and-mortar supermarket of today. If you were to go back in time it would probably seem informal, and perhaps a little chaotic. The market was the pulse of the city’s food supply. Vendors and artisans set up temporary booths at a designated place and time to peddle their wares. The city ordinances mandate the hours of the market, and regulations to maintain sanitation and cleanliness. They regulated the weight and price of bread loaves. These are actually really ancient laws called assize laws and were meant to protect the consumer from being cheated. If you were a wealthy housewife, your cook or servant went to the market and purchased goods. After the Civil War, though people could no longer keep slaves, upper and upper-middle class women considered cooking for themselves beneath them. Many employed help to do the cooking for the household. Though entrusted with a family’s food, they were not trusted as equal family members. The Savannah Morning News published an article on August 25, 1901 explaining that a cook should not dine with the rest of the family, for social, aesthetic, and supposedly hygienic reasons. ",[126,205,18,18],{"_76":202,"_140":203,"_141":204},[],"The Savannah City Market at Ellis Square, ca. 1875-1900","The Miriam and Ira D. Wallach Division of Art, Prints and Photographs: Photography Collection, The New York Public Library. \"Savannah Market.\" New York Public Library Digital Collections. Accessed October 5, 2020. http://digitalcollections.nypl.org/items/510d47e0-5836-a3d9-e040-e00a18064a99","https://api.opentour.site/georgia-humanities/v4/public/media/2t86bwr0h18bclwclg6en3xoks02?variant=desktop","ellis-square-and-city-market",{"_100":207,"_97":208,"_140":203,"_148":178,"_150":-5,"_151":-5,"_152":209,"_154":210,"_37":211,"_157":-5,"_158":182,"_160":209,"_161":162,"_163":183,"_76":202,"_166":-5},547,3,"16019240444.jpeg",{"_167":212,"_169":213,"_171":214,"_173":204,"_175":215},625,"https://api.opentour.site/georgia-humanities/v4/public/media/2t86bwr0h18bclwclg6en3xoks02","https://api.opentour.site/georgia-humanities/v4/public/media/2t86bwr0h18bclwclg6en3xoks02?variant=mobile","https://api.opentour.site/georgia-humanities/v4/public/media/2t86bwr0h18bclwclg6en3xoks02?variant=tablet","https://api.opentour.site/georgia-humanities/v4/public/media/2t86bwr0h18bclwclg6en3xoks02?variant=lqip",174,"tondee-s-tavern","Tondee's Tavern ",{"_37":188,"_66":18,"_76":189},5,{"_37":193,"_66":231,"_76":232},"102 W Broughton St, Savannah, GA 31401","Cooking was not just something with economic and material importance. Eating alone is no fun! There is a real social benefit to gathering and sharing a meal or responsibly sharing an intoxicating beverage with neighbors and friends. In 18th century France people gathered to share news and ideas in the wine shop or coffee houses. In Britain and her colonies, it was the local pub or tavern. Tondee’s Tavern stood on this plot in the midst of the struggle for independence from Britain. The Liberty Boys, a local offshoot of the Boston-based Sons of Liberty, met in the Long Room of the Tavern in 1775 to foment opposition to British rule
","Located on the plot that is now the Coffee Fox. ",32.079398,-81.093127,[],"Cooking was not just something with economic and material importance. Eating alone is no fun! There is a real social benefit to gathering and sharing a meal or responsibly sharing an intoxicating beverage with neighbors and friends. In 18th century France people gathered to share news and ideas in the wine shop or coffee houses. In Britain and her colonies, it was the local pub or tavern. Tondee’s Tavern stood on this plot in the midst of the struggle for independence from Britain. The Liberty Boys, a local offshoot of the Boston-based Sons of Liberty, met in the Long Room of the Tavern in 1775 to foment opposition to British rule",[126,217],[],"gottlieb’s-bakery","Gottlieb’s Bakery",{"_37":216,"_66":217,"_76":218},4,{"_37":247,"_66":248,"_76":249},177,"Hiltons at Montgomery, Savannah, GA 31401, USA","
By the 1890s the foodscape of Savannah was changing. Immigrant communities were making their mark on their new communities. One of these was Isadore Gottleib. Isodore was born to a Jewish family in Russia but immigrated to Savannah to live with relatives in the 1870s. He started a bakery in 1884 which quickly grew. The bakery changed locations several times over the decades, including this location at the corner of Bryan and Montgomery street. Savannanians loved Gottleib’s bakery for everything from everyday bread to specialty pastries. It became a local institution throughout the 20th century until it closed in 1994.
","Second location for Savannah's historic bakery, at one of the corners of Bryan and Montgomery Streets.",32.081405,-81.095749,[],"By the 1890s the foodscape of Savannah was changing. Immigrant communities were making their mark on their new communities. One of these was Isadore Gottleib. Isodore was born to a Jewish family in Russia but immigrated to Savannah to live with relatives in the 1870s. He started a bakery in 1884 which quickly grew. The bakery changed locations several times over the decades, including this location at the corner of Bryan and Montgomery street. Savannanians loved Gottleib’s bakery for everything from everyday bread to specialty pastries. It became a local institution throughout the 20th century until it closed in 1994. ",[126,246],[],"gottlieb-s-bakery",173,"customs-house-old-city-hall","Customs House/Old City Hall",{"_37":193,"_66":231,"_76":232},{"_37":288,"_66":289,"_76":290},"2 E Bay St, Savannah, GA 31401","Oglethorpe’s intention to establish a colony without slavery failed and in 1750 slaves were ‘officially’ permitted. These slaves came mostly from West Africa, which is significant for our food story.
The lowlands of South Carolina and Georgia were suitable for rice cultivation. Rice is tricky to grow: it requires expert knowledge and very hard labor. West Africans had generational knowledge of rice growing and these were frequently sought out for use on coastal rice plantations. They brought with them their own knowledge and food culture and made the most of what they were given, developing skill sets and intimate knowledge of the land and what to do with its produce. They combined and adapted these African techniques with new world ingredients. This is the basis for what we call “Southern food:” African foodways as applied to scarcity and slave-rations. In areas like the sea islands, they developed a unique, highly insular local culture referred to as Gullah-Geechee. Cooking knowledge was also a valued skill for slaves outside of the plantation. Cookery was a skill that increased a slave’s value. The Georgia Gazette in February through April of 1763 advertised for sale a slave woman “who is acquainted with household affairs and can cook and wash well.”
Cooking skill was also a useful way to earn a living for free African Americans. In March of 1807, an advertisement appeared in the Republican and Savannah Evening Ledger. An enslaved woman named Mary had run away from her owner James McIntosh on October 25, 1806. The notice described her as “a cook and a washer” and offered a twenty dollar reward (about $450 in today’s money). Her escape was announced in the paper until June and it was presumed that she “may endeavor to pass herself as a free person.” We do not know what became of Mary, but perhaps she managed to avoid capture, flee North, and start a new life for herself with her cooking skills.
Free persons living in the state had to register as such in their counties. These registers of people’s names, birthplaces, ages and occupations were published in the newspaper. In 1829 there were 17 men and women listed in Chatham county as “pastry cook” or “baker.” These marketable skills enabled them to provide for themselves and families, outside of the horrors of slavery. By 1900 some African Americans like Nellie Murray of New Orleans had become professional chefs and restaurateurs. Savannah resident Buster Brown was another such individual who eventually moved to NYC and worked as a top chef at Carnegie Hall!

",32.081123,-81.091114,[264,265],"Oglethorpe’s intention to establish a colony without slavery failed and in 1750 slaves were ‘officially’ permitted. These slaves came mostly from West Africa, which is significant for our food story. The lowlands of South Carolina and Georgia were suitable for rice cultivation. Rice is tricky to grow: it requires expert knowledge and very hard labor. West Africans had generational knowledge of rice growing and these were frequently sought out for use on coastal rice plantations. They brought with them their own knowledge and food culture and made the most of what they were given, developing skill sets and intimate knowledge of the land and what to do with its produce. They combined and adapted these African techniques with new world ingredients. This is the basis for what we call “Southern food:” African foodways as applied to scarcity and slave-rations. In areas like the sea islands, they developed a unique, highly insular local culture referred to as Gullah-Geechee. Cooking knowledge was also a valued skill for slaves outside of the plantation. Cookery was a skill that increased a slave’s value. The Georgia Gazette in February through April of 1763 advertised for sale a slave woman “who is acquainted with household affairs and can cook and wash well.” Cooking skill was also a useful way to earn a living for free African Americans. In March of 1807, an advertisement appeared in the Republican and Savannah Evening Ledger. An enslaved woman named Mary had run away from her owner James McIntosh on October 25, 1806. The notice described her as “a cook and a washer” and offered a twenty dollar reward (about $450 in today’s money). Her escape was announced in the paper until June and it was presumed that she “may endeavor to pass herself as a free person.” We do not know what became of Mary, but perhaps she managed to avoid capture, flee North, and start a new life for herself with her cooking skills. Free persons living in the state had to register as such in their counties. These registers of people’s names, birthplaces, ages and occupations were published in the newspaper. In 1829 there were 17 men and women listed in Chatham county as “pastry cook” or “baker.” These marketable skills enabled them to provide for themselves and families, outside of the horrors of slavery. By 1900 some African Americans like Nellie Murray of New Orleans had become professional chefs and restaurateurs. Savannah resident Buster Brown was another such individual who eventually moved to NYC and worked as a top chef at Carnegie Hall! ",[126,248],{"_76":261,"_140":262,"_141":263},[],"Savannah Georgian, September 22, 1829","This page of the Savannah Georgian newspaper from 1829 shows a freeman register.","https://api.opentour.site/georgia-humanities/v4/public/media/7yndg9s5gxn3j7sr6b4ypufgbevl?variant=desktop",{"_100":277,"_97":24,"_140":262,"_148":278,"_150":-5,"_151":-5,"_152":279,"_154":280,"_37":281,"_157":-5,"_158":282,"_160":279,"_161":162,"_163":283,"_76":261,"_166":-5},{"_100":266,"_97":146,"_140":267,"_148":178,"_150":-5,"_151":-5,"_152":268,"_154":269,"_37":270,"_157":-5,"_158":182,"_160":268,"_161":162,"_163":183,"_76":271,"_166":-5},566,"This cookbook cover from 1936 depicts the ubiquitous and unfortunate \"Mammy\" stereotype. Many southern whites thought of African American women in this way, thereby domesticating and marginalizing the real and significant contributions of African American women to the southern foodscape.","16034628392.jpeg",{"_167":272,"_169":273,"_171":274,"_173":275,"_175":276},644,"Cover of \"The Savannah Cookbook,\" 1932","https://api.opentour.site/georgia-humanities/v4/public/media/7liuipn2ipc26ceuts7kx5t4uxjc","https://api.opentour.site/georgia-humanities/v4/public/media/7liuipn2ipc26ceuts7kx5t4uxjc?variant=mobile","https://api.opentour.site/georgia-humanities/v4/public/media/7liuipn2ipc26ceuts7kx5t4uxjc?variant=tablet","https://api.opentour.site/georgia-humanities/v4/public/media/7liuipn2ipc26ceuts7kx5t4uxjc?variant=desktop","https://api.opentour.site/georgia-humanities/v4/public/media/7liuipn2ipc26ceuts7kx5t4uxjc?variant=lqip",565,1045,"16034628223.jpeg",{"_167":284,"_169":285,"_171":286,"_173":263,"_175":287},643,209,523,"https://api.opentour.site/georgia-humanities/v4/public/media/7yndg9s5gxn3j7sr6b4ypufgbevl","https://api.opentour.site/georgia-humanities/v4/public/media/7yndg9s5gxn3j7sr6b4ypufgbevl?variant=mobile","https://api.opentour.site/georgia-humanities/v4/public/media/7yndg9s5gxn3j7sr6b4ypufgbevl?variant=tablet","https://api.opentour.site/georgia-humanities/v4/public/media/7yndg9s5gxn3j7sr6b4ypufgbevl?variant=lqip",172,"old-city-exchange-bell","Old City Exchange Bell",{"_37":247,"_66":248,"_76":249},{"_37":314,"_66":315,"_76":316},"100-116 E Bay St, Savannah, GA 31401, USA","This bell is the second stop of the tour. This bell hung at the top of the City Exchange building in 1804. Do you see that golden dome across the street? That is Savannah City Hall now, but it is also the site where the old exchange building stood. From the top you could see all the ships coming into Savannah’s busy port.
Oglethorpe established an English colony in Georgia, and English settlers populated the area. People ate a combination of local ingredients, but colonists also had a taste for Old World foods. They imported goods from Europe and the Caribbean, like wheat and rum and sugar. Have you ever opened a newspaper and found coupons? Early residents could look in the paper and find what cargo had been recently brought into port and the going prices for commodities.
",32.080613,-81.089787,[305],"This bell is the second stop of the tour. This bell hung at the top of the City Exchange building in 1804. Do you see that golden dome across the street? That is Savannah City Hall now, but it is also the site where the old exchange building stood. From the top you could see all the ships coming into Savannah’s busy port. Oglethorpe established an English colony in Georgia, and English settlers populated the area. People ate a combination of local ingredients, but colonists also had a taste for Old World foods. They imported goods from Europe and the Caribbean, like wheat and rum and sugar. Have you ever opened a newspaper and found coupons? Early residents could look in the paper and find what cargo had been recently brought into port and the going prices for commodities.",[126,289],{"_76":302,"_140":303,"_141":304},[],"The Savannah Customs House, ca. 1865","The Miriam and Ira D. Wallach Division of Art, Prints and Photographs: Photography Collection, The New York Public Library. \"Custom House.\" New York Public Library Digital Collections. Accessed October 5, 2020. http://digitalcollections.nypl.org/items/510d47e0-5820-a3d9-e040-e00a18064a99","https://api.opentour.site/georgia-humanities/v4/public/media/mpwql7ce65rxgtlb3sn6zuud9yl6?variant=desktop",{"_100":306,"_97":24,"_140":303,"_148":178,"_150":-5,"_151":-5,"_152":307,"_154":308,"_37":309,"_157":-5,"_158":182,"_160":307,"_161":162,"_163":183,"_76":302,"_166":-5},550,"16019288252.jpeg",{"_167":310,"_169":311,"_171":312,"_173":304,"_175":313},628,"https://api.opentour.site/georgia-humanities/v4/public/media/mpwql7ce65rxgtlb3sn6zuud9yl6","https://api.opentour.site/georgia-humanities/v4/public/media/mpwql7ce65rxgtlb3sn6zuud9yl6?variant=mobile","https://api.opentour.site/georgia-humanities/v4/public/media/mpwql7ce65rxgtlb3sn6zuud9yl6?variant=tablet","https://api.opentour.site/georgia-humanities/v4/public/media/mpwql7ce65rxgtlb3sn6zuud9yl6?variant=lqip",171,"yamacraw-bluff-between-east-bay-and-east-river-streets","Yamacraw Bluff (between East Bay and East River streets)",{"_37":288,"_66":289,"_76":290},"79-143 E River St, Savannah, GA 31401, USA","

You are standing on a high point of land known as Yamacraw Bluff, overlooking the Savannah river. It was named for the Yamacraw tribe of Native Americans who lived in this area from about 1715-1740. Native Americans and their foodways were the foundation of Savannah's regional food culture. Maize is a variant of what we now call corn and was widespread in the pre-Columbian Americas. But there is a problem: it is far from nutritionally complete. You cannot live very long on just maize. Over generations, Native American peoples figured out processes for making maize more palatable and nutritious. Native Americans of Eastern North America mastered what one historian called the “hominy foodway.” If you breath in deeply you can smell the scent of the water below.

The natives of this area relied on their environment. They ate local fish and oysters and hunted for waterfowl to supplement their diets. Local resources of the land and water have always been the foundation for the foodways of Savannah.

",32.081025,-81.088769,[330],"You are standing on a high point of land known as Yamacraw Bluff, overlooking the Savannah river. It was named for the Yamacraw tribe of Native Americans who lived in this area from about 1715-1740. Native Americans and their foodways were the foundation of Savannah's regional food culture. Maize is a variant of what we now call corn and was widespread in the pre-Columbian Americas. But there is a problem: it is far from nutritionally complete. You cannot live very long on just maize. Over generations, Native American peoples figured out processes for making maize more palatable and nutritious. Native Americans of Eastern North America mastered what one historian called the “hominy foodway.” If you breath in deeply you can smell the scent of the water below. The natives of this area relied on their environment. They ate local fish and oysters and hunted for waterfowl to supplement their diets. Local resources of the land and water have always been the foundation for the foodways of Savannah.",[126,315],{"_76":327,"_140":328,"_141":329},[],"Sailing ships on the Savanna river, 1875","The Miriam and Ira D. Wallach Division of Art, Prints and Photographs: Photography Collection, The New York Public Library. \"Down the River. [View of sailing vessels.]\" New York Public Library Digital Collections. Accessed October 5, 2020. http://digitalcollections.nypl.org/items/510d47e0-5960-a3d9-e040-e00a18064a99","https://api.opentour.site/georgia-humanities/v4/public/media/i4dh4wbjl9kexvnntayliqh9g4eu?variant=desktop",{"_100":331,"_97":24,"_140":328,"_148":178,"_150":-5,"_151":-5,"_152":332,"_154":333,"_37":334,"_157":-5,"_158":182,"_160":332,"_161":162,"_163":183,"_76":327,"_166":-5},548,"16019252469.jpeg",{"_167":335,"_169":336,"_171":337,"_173":329,"_175":338},626,"https://api.opentour.site/georgia-humanities/v4/public/media/i4dh4wbjl9kexvnntayliqh9g4eu","https://api.opentour.site/georgia-humanities/v4/public/media/i4dh4wbjl9kexvnntayliqh9g4eu?variant=mobile","https://api.opentour.site/georgia-humanities/v4/public/media/i4dh4wbjl9kexvnntayliqh9g4eu?variant=tablet","https://api.opentour.site/georgia-humanities/v4/public/media/i4dh4wbjl9kexvnntayliqh9g4eu?variant=lqip","a-seat-at-the-table-a-social-history-of-savannah-foodways",{"_100":350,"_37":24,"_76":351},{"_100":348,"_37":146,"_76":349},{"_100":346,"_37":208,"_76":347},{"_100":344,"_37":234,"_76":345},42,"WALKING",41,"TRANSIT",40,"DRIVING",39,"BICYCLING",{"_97":24,"_100":38,"_37":38,"_76":353,"_66":354,"_355":356,"_115":28,"_357":24},"RECIPES","recipes","body","\n
All of these came straight out of a historic Savannah publication. Give them a try if you are feeling gutsy, or just read them over to get a feel for what people ate back in the day.\n
HAMPTON TERRAPIN STEW
\n
Directions:
\n
Throw two terrapins into boiling water and cook until the meat loosens from the skin. Take the shell off carefully, as breaking the gall will spoil the terrapin. Chop the meat, add a cup of port and half a cup of sherry wine, a dessert spoonful of Worcestershire sauce, a teacup of currant jelly, a pinch of cayenne pepper and a little salt. Stew for ten minutes. Then add a cup of cream, stirring vigorously. As soon as the cream is hot. serve the stew. The addition of a little mustard will be an improvement to some palates.
\n
(From the Savannah Morning News, October 25, 1903).
\n
NUN’S BROTH—a “delicious broth familiar in all the convents of Europe”
Directions:
Select a flounder, or any other fish of white meat, weighing two
pounds, and cut Into five pieces. Place in the soup kettle with one carrot, one
onion, one turnip, two pieces of celery, a sprig of parsley, a bay leaf and half a blade of mace. Pour over the ingredients one quart of cold water, and let cook slowly for two hours. At the end of that time, skim out the fish, re- move all skin and bones and return to the soup pot. Cook one tablespoonful of butter and one of flour until they bubble. Then add one pint of cold milk, and stir all together until the boiling point is reached, when added to the soup, stirring all the while. Drop the yolk of an egg into a bowl, beat until light, then stir into it little by little a few tablespoonfuls of the hot soup. When the egg has been made warm, stir all into the soup, then add the juice of one lemon, salt and pepper to taste, and one nutmeg. Pass the whole through a fine sieve, add a tablespoonful of chopped parsley, and serve.
(From the Savannah Morning News, March 25, 1904).

\n
PUREE OF BEANS
Directions:
For one pint of beans allow three pints of cold water
\n \n
and a bunch of soup vegetables, one leek, two sprigs of parsley, a bit of celery and a bay leaf. Wash the beans thoroughly, cover with the water and stand overnight. In the morning add
\n
the vegetables and stand over a moderate fire. Let cook slowly until the beans are thoroughly soft, then press through a sieve. Season to taste and serve with croutons—squares of bread
\n
fried to a crisp brown in smoking hot fat. If, in the process of cooking, the puree becomes over thick, add a little more water. As the beans vary a little in quality, It is not possible to give exact measurements, but the result should be a rich puree not overthick.
\n
(From the Savannah Morning News, March 25, 1904).

\n
RICE SOUP WITH ALMONDS
\n
Directions:
\n
For three pints of milk allow four ounces of rice. Wash and boil In a large kettle of water for ten minutes. Drain and pour cold water over the grains to separate them. When full of moisture, place into saucepan with the milk and simmer gently for three-quarters of an hour. Blanch one ounce of sweet and four ounces of bitter almonds, and pound to a pulp in a mortar, adding a
\n
cupful of cold milk a little at a time; or pass the nuts through a meat grinder and add to the milk. Pass through a sieve, add a pinch of salt, and half a teaspoonful of sugar, then add to the
\n
milk and rice, cook for a moment longer and serve.
\n
(From the Savannah Morning News, March 25, 1904).
\n

SOUR CREAM CAKE

\n
Ingredients:
\n
1 pkg. Duncan Hines Deluxe Yellow Cake Mix No. 2
\n
1 cup (8-oz.) sour cream
\n
2/3 cup Mazola or Crisco oil
\n
1/3 cup sugar
\n
1/2 cup water
\n
4 eggs
\n
1 cup chopped pecans
\n
2 Tbls. brown sugar
\n
2 Tsp. cinnamon
\n
Directions:
\n
Preheat oven to 350 degrees. In large mixing bowl, blend together the cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 3-qt. ring mold. In a tube pan, combine filling ingredients and sprinkle over batter in
\n
pan. Spread remaining batter evenly over the filling mixture. Bake at 350 degrees for 45 to
\n
55 minutes, until the cake springs back when touched lightly. Cool right side up for about
\n
25 minutes. Then remove from the pan.
\n
(From the Southern Cross, May 29, 1975)

\"REBEL\" CAKE
Directions:
Allow one cupful of butter and two of sugar, creamed together: one cupful of sour milk, three cupfuls of sifted flour, four eggs, beaten separately: one cupful of blackberry jam, and one cupful of mixed spices—cinnamon, allspice and nutmeg. Stir the sifted flour into the jam. Add the creamed sugar and butter, then the eggs, and then the spices. Add the soda to the milk, and add to the cake mixture. Bake in layers. Ice with an icing made of four whites of eggs beaten with a half cupful of powdered sugar.
(From the Savannah Morning News, October 25, 1903).

CHICKEN PUDDING
Directions:
Cut up three young chickens. Put into a quart of cold water with some chopped parsley, a little salt and pepper, and a lump of butter the size of an egg. Simmer until done. Make a batter of six eggs, well beaten: a quart of milk, a pint of flour, and two tablespoonfuls of butter. Put the chickens and a little of the water they were boiled off, with some chopped ham, in the baking dish. Pour the batter over them and bake in a moderate oven until brown. Stir up the broth, season and thicken with a lump of butter rolled in flour. Serve as a sauce to the pudding.
(From the Savannah Morning News, October 25, 1903).

KENTUCKY SQUIRREL STEW
Directions:
Have three squirrels cleaned and skinned. Four hours before the time of serving put them into a gallon of cold water, into which a tablespoonful of salt has been thrown, and simmer until the meat drops to pieces. When it has been cooking an hour, add three tomatoes, three ears of corn, a little chopped celery, a few Lima beans and three potatoes. When done strain through a coarse cloth, return to the fire and add a little chopped parsley. Boil ten minutes and thicken with lump butter well rolled in flour.
(From the Savannah Morning News, October 25, 1903).

LOBSTER NEWBURG
Directions:
This is made with one small can of lobster, one pint of sweet cream, the yolk of three eggs, a wineglass of sherry or Maredia, one tablespoonful of butter , a pinch of cayenne, and salt to taste.
Pick the lobster meat into bits that are not too fine and drain off the juice. Cook for five minutes with the butter, salt, and pepper. Add the wine, beat the yolks light and stir them into the cream. Pour this mixture over the lobster and cook in the chafing dish or over boiling water until thick.
(Savannah Morning News, March 8th, 1903).

BAR-B-Q SPARE RIBS
Ingredients:
4 lbs spareribs
2 medium onions
4 tablespoons fat or salad oil
¼ cup lemon juice
4 tablespoons vinegar
2 tablespoons Worcestershire sauce
8 tablespoons brown sugar
1 cup water
1 cup chili sauce
Salt and pepper to taste
Directions:
Chop the onions. Brown in fat or salad oil. Add chili sauce, sugar, lemon juice, vinegar, Worcestershire sauce, salt and pepper. Cook slowly for 20 minutes or until thick enough.
Bake the ribs for approximately 1 hour. Pour off grease. Place sauce over the ribs and cook covered for 30 minutes in a 350 degree oven.
(Sent by Trina Farrell to the Southern Cross, January 11, 1973).

\n
ASHEVILLE SALAD
\n
(Tomato Aspic)
\n
Ingredients:
\n
1% cup tomato juice
\n
2 small pkgs. Philadelphia cream cheese
\n
2 tablespoons plain (Knox) gelatin
\n
l cup cold water (or a little more)
\n
1 cup mayonnaise
\n
1 1/2 cups chopped celery, green pepper & onion (about one small onion and green
\n
pepper, balance celery)
\n
salt to taste (about ½ to 3/4 teaspoons)
\n
Directions:
\n
Heat tomato juice to boiling point; add cream cheese, stir until smooth. Then add
\n
gelatin which has been softened in cold water. When cooled, add mayonnaise and
\n
chopped vegetables. Chill in small molds or one large mold. Serve on lettuce, garnished with asparagus tips, sliced stuffed olives and mayonnaise.
\n
(From the Southern Cross, May 29, 1975)
\n

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