I haven't written in a while, and I'm sorry. The greater portion of my research has wrapped up, so I'm not really finding new stuff very often.
Several months ago, I submitted the finished manuscript of my book to the publishers, and they gave it to a couple of review readers. It had to be proofed for historical rigor. This called for two independent reviewers to read and make thorough comments. The reviewers are respected authorities in the field, who make a recommendation to the publisher about the worthiness of publication. These reviewers remain anonymous (so that I won't offer them bribes of homemade pies to influence their reviews). Today I received copies of the anonymous reviews. I thought I'd share a couple of juicy nuggets with you, purely by way of boasting.
Reviewer #1 said, "This manuscript contributes greatly to the study of foodways in the latter half of the nineteenth century." Whoah there! I started to feel giddy, and then read on. "This book, if published, will be of interest to scholars, history 'buff’s' fascinated with trail history, staffs of museums and living history farms, and the general public who values history." Imagine that, someone besides me thinks there might be an audience and market for the book! This reviewer went on to say that the manuscript needs some serious editing, and maybe not so many recipes but more analysis.
Reviewer #2 said, "I believe that Brock’s research is extraordinary." Heh. I think I know how to do research, but I could do better with writing and analysis of the research. This reviewer also went on to say, "Brock is to [be] congratulated for his painstaking research over two years." Then followed several pages of things that needed a strong editorial hand. But the best part of all is that this reviewer contributed a couple of recipes from her own family dating back 5 generations. I share one of these with you here.
1 cup molasses
1 cup sugar
Boil until stringy in cold water, not so it breaks or hard. Pour in greased pan, cool, then make a roll and pull into lengths and cut in pieces."
~Anne Hess Milne
St. George, Utah
Thanks to everyone who helped me get this far, including all of you who read here.
Cassava bread in 17th C Barbados.
1 day ago