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by Texas Historical Commission (Author), Hal Simon (Editor)
From its days as an independent republic, Texas boasts a rich past that unites people from all social classes and cultures. Through the myriads of flavors and enticing aromas of Texas cuisine, we forge connections to people, places, and traditions and enrich the stories that bind us across generations.
The Texas Historical Commission is excited to share a curated collection of recipes from our historic sites. These recipes come from our interpretive foodways programs, which highlight the rich culinary traditions of Texas's past. In this cookbook, we invite you to explore recipes from different regions, cultures, and historic cookbooks that have been prepared and served throughout time. Discover the stories behind each recipe and learn new methods and historic measurements for preparing these delicious cuisines. As you peruse this collection of recipes, please keep in mind that the scope of this cookbook is but a glimpse of the culinary depth within each period. May this book serve as a starting point for your gastronomic exploration of history!
Whether you have participated in our programs or are just exploring these pages, we hope this cookbook inspires you to try these historic recipes. Share them with friends and family at your next gathering and bring a taste of Texas history to your table.
Author Biography
HAL SIMON is the chief of interpretation for the Texas Historical Commission Historic Sites, overseeing the interpretation of forty-two state historic sites operated by THC. He is the former chief curator of Dallas Heritage Village, overseeing the interpretation and living history programs of a thirteen-acre historic site with thirty-five restored buildings. Hal holds a BA in cultural anthropology from the University of Texas at Austin, with a specialization in nineteenth-century material culture. Historic foodways have always been one of his passions. He has served on the Board of Directors of the Association of Living History, Farm and Agriculture Museums (ALHFAM) and is the past chairman of the ALHFAM Historic Foodways Interest Group.
