Arkansas’s First Farmers<\/a>\u00a0Elizabeth T. Horton, Ph.D.<\/p>\n Long before Europeans arrived in Arkansas, the Native peoples were farming and cultivating many crops, as well as collecting wild plants, hunting, and fishing. Plant and animal remains recovered from sites throughout the state help archaeologists better understand these sophisticated pre-contact foodways.<\/p>\n Tomato Figs and Light Biscuits: An Exploratory Sampling of Arkansas’s Nineteenth Century Culinary History<\/a>\u00a0Victoria Garrett, M.A.<\/p>\n Arkansas has a rich culinary history that really began to emerge during the 19th century. Culinary history focuses on the ingredients, recipes, cooking methods, history of cookbooks, etc. Tomato Figs and Light Biscuits<\/em> serves as a sampling of these ideas. These samplings can lead to a better understanding of Arkansas’s entire culinary history, and the culinary history of the South. View Ms. Garrett’s digital exhibit here<\/a>.<\/p>\n *The banner photo shows a Farmer’s Market, Second Street and Poplar Street, North Little Rock, 1960.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Scholar’s Perspective Arkansas’s First Farmers\u00a0Elizabeth T. Horton, Ph.D. Long before Europeans arrived in Arkansas, the Native peoples were farming and cultivating many crops, as well as collecting wild plants, hunting, and fishing. Plant and animal remains recovered from sites throughout…<\/p>\n<\/div>\n