I’m currently reading a reproduction of “La Cuisine Creole,” by Lacadio Hearn published in 1885. I find the recipes fascinating and a great insight into that time period. It also had this little “gem” in the first chapter:
Culinary historian and researcher. Professional cooking experience. Southern Cuisine from traditional to elevated cuisine with French and modern techniques
Mark Beré Peterson: The Humanities focused on Ancient History, Culture, Literature, Myth, Magic and Counterculture Movements 