Dr. Kelly Sharp’s research centers on African American labor, material studies, and culture in the antebellum American South. Her book is titled Provisioning Charleston: How Race Shaped Food and Eating in the Antebellum South and will be published as part of Cambridge’s Studies on the American South series in April 2021. Her previous work has been recognized by diverse audiences from the Preservation Society of Charleston, the Museum of Early Southern Decorative Arts, the Oxford Food Symposium, and the Coordinating Council of Women Historians. She is a professor of African American history at Furman University and in her spare time loves to try out historic recipes and lecture her family on the history of various ingredients.
Eliza Seymour Lee (1800-c. 1874)
Eliza Lee was one of the most esteemed cooks in antebellum Charleston who ran not only a prestigious catering business but, with her husband, owned and operated five restaurant/ hotels throughout the city. Lee’s mother was Sally Seymour, a former slave manumitted by her enslaver … Read MoreEliza Seymour Lee (1800-c. 1874)