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Sam Bowers Hilliard

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Sam Bowers Hilliard’s books

Average rating: 3.64 · 14 ratings · 1 review · 4 distinct works • Similar authors

	Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860 by Sam Bowers Hilliard, James C. Cobb (Foreword) 4.14 avg rating — 7 ratings — published 2014 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Atlas of Antebellum Southern Agriculture really liked it 4.00 avg rating — 3 ratings — published 1984 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Hog Meat and Hoe Cake: Food Supply in the Old South 1840-1860 liked it 3.00 avg rating — 3 ratings — published 1972 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Louisiana: Its Land and People by Fred B. Kniffen, Sam Bowers Hilliard liked it 3.00 avg rating — 2 ratings — published 1968 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Sam Bowers Hilliard (?)

“In reminiscing about the area between Augusta and Wilkes County in Georgia one writer remarked: The grand groves of oak and hickory had not been felled save in occasional spots. The annual fires of the Indian had kept down all undergrowth, and the demands of the stock-raiser had still called for those annual burnings; so that grass and flowers and flowering shrubs covered the surface of the earth with a vesture equal to that of a regal park.”
― Sam Bowers Hilliard, Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860

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“After observing southern culture for some time, Emily Burke concluded that the people of the South would not think they could subsist without their [swine] flesh; bacon, instead of bread, seems to be THEIR staff of life. Consequently, you see bacon upon a Southern table three times a day either boiled or fried.16”
― Sam Bowers Hilliard, Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860

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“An ex-slave commented on their gastronomical worth: “but verily there is nothing in all butcherdom so delicious as a roasted ’possum.”
― Sam Bowers Hilliard, Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860

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