Dear Ms. Harbury,

I am an archeologist (and am also a great cook). I ordered your work on
Virginia, sight unseen, based on our email to HISTARCH. It is a truly
wonderful contribution to the field. I have spent my idle hours researching
the development of "cuisine" and your work will be very helpful. I have
spent a great deal of time on the development of cuisine in South America
and I find that your insights into colonial cooking has great bearing on the
history of food and cuisine there. I hope we may have an opportunity to meet
someday.
Sincerely,

John Dendy
Consulting Archeologist
----- Original Message -----
From: <[log in to unmask]>
To: <[log in to unmask]>
Sent: Sunday, July 25, 2004 12:44 PM
Subject: Re: Developmental cycles of family/households


> Dr. Rotman:
>
> Concerning the issues you've raised, you might find my recently published
book  helpful.  Although it is called "Colonial Virginia's Cooking Dynasty,"
the book is about archaeology at Curles plantation (near Richmond,
Virginia), the overall history of early Virginia as well as site-specific
history of Curles, social prescriptions, influence of frontier conditions
and cultures on Virginian foods and   touches of human comedy.
>
> The first third of the book covers the issues of interest to you,
including the fact that Richard Randolph and his wife Jane Bolling moved
from their simple house to a mansion with their growing family.  Their house
was then converted into use as a kitchen and abode for the enslaved cook and
her family.  (The Randolphs, however, were not the first family to live at
Curles, but they lived there for three generations.) The archaeological site
at Curles is discussed in detail, showing the connection between the
family's growth and the archaeological record.  A site plan of Curles is
included, illustrating its expansion over time as revealed through the
archaeological work conducted by Dr. L. Daniel Mouer several years ago.
>
> (The second third of the book then discusses the categories and history of
foods as well as the influence of British, French, Indian and African
cultures on the early Virginian cookery.  The last third of the book
reproduces the recipes as found from the two related culinary manuscripts.
One, dated c. 1700, was first copied from an earlier manuscript by a yet
unknown author. The other cookbook, by Jane [Bolling] Randolph, was
initially written during the years 1737-1743.)
>
> The book, published by the University of South Carolina Press, is
available online as well as through bookstores such as Barnes and Noble,
Borders, et al.
>
> Katharine E. Harbury
> P.O. Box 2098
> Mechanicsville, VA 23116
>
>
>
>
>
>
> > Dear Colleagues --
> >        I am interested in how the developmental cycle of a
family/household
> > (i.e., newlyweds, young family, elderly couple) shapes uses of the
material
> > world -- and by extension, impacts the formation of the archaeological
record.
> > I am seeking references for studies in historical archaeology where
> > developmental cycle was central to interpretation.  I appreciate your
kind
> > assistance.
> >
> > Deborah Rotman, Ph.D., RPA
> > Department of Sociology and Anthropology
> > Purdue University
> > 700 West State Street
> > West Lafayette IN  47907
> >