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Rebecca Sharpless

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History

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Rebecca Sharpless teaches courses in American history, focusing on women, labor, food, and Texas. Sharpless has published articles in the Journal of Southern History, Southern Cultures, and the Florida Historical Quarterly as well as a variety of edited volumes. She is past president of the Southern Association for Women Historians, past president of the Oral History Association, and on the executive council of the Texas State Historical Association.

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Rebecca Sharpless’s books

Average rating: 3.98 · 189 ratings · 34 reviews · 23 distinct works • Similar authors

	Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960 really liked it 4.00 avg rating — 99 ratings — published 2010 — 11 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
	Grain and Fire: A History of Baking in the American South 4.03 avg rating — 32 ratings — published 2022 — 3 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
	The Larder: Food Studies Methods from the American South (Southern Foodways Alliance Studies in Culture, People, and Place Ser., 7) by John T. Edge (Editor), Andrew Warnes (Contributor), Angela Jill Cooley (Contributor) 3.58 avg rating — 26 ratings — published 2013 — 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
	Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 4.05 avg rating — 19 ratings — published 1999 — 5 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
	Texas Blackland Prairie: Land, History and Culture by Rebecca Sharpless, Joe C. Yelderman (Editor) 0.00 avg rating — 0 ratings	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
	"She Ought to Have Taken Those Cakes": Southern Women and Rural Food Supplies: An article from Southern Cultures 18:2, Summer 2012: The Special Issue on Food 0.00 avg rating — 0 ratings — published 2012	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
	Picturing Faith: Photography and the Great Depression.(Book review): An article from: Journal of Southern History 0.00 avg rating — 0 ratings	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
	The Bootlegger's Other Daughter.(Book Review): An article from: Journal of Southern History 0.00 avg rating — 0 ratings	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
	People of the Wheat: Culture and Cultivation in North Texas 0.00 avg rating — 0 ratings	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
	People of the Wheat: Culture and Cultivation in North Texas 0.00 avg rating — 0 ratings	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 Rebecca Sharpless (?)

“Numerous people recalled their shame as children at bringing homemade biscuits in their school lunches.”
― Rebecca Sharpless, Grain and Fire: A History of Baking in the American South

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“Hot-water cornbread was a favorite of African Americans. Clara Butler recalled that her grandmother Betty Sadler Manning made it from homegrown cornmeal, salt, sugar, and melted bacon drippings, plus of course boiling water, and she fried it in bacon fat as well.”
― Rebecca Sharpless, Grain and Fire: A History of Baking in the American South

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“Europeans who began moving into the Americas in the sixteenth century came from bread-eating cultures. Most Spaniards received almost three-quarters of their daily nutrition in the form of grain, either boiled or baked. And they also came from cultures that determined social status partly through the foods a person consumed. Peasants ate bread made of rye, millet, barley, spelt, or oats, and in hard times they, like the Native Americans, baked acorns or chestnuts. The wealthy elite, on the other hand, consumed wheat, the finer and whiter the better.”
― Rebecca Sharpless, Grain and Fire: A History of Baking in the American South

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