The Fabric of Civilization: How Textiles Made the World ......................17

the chapter on the consumer. The Mongols invaded Afghanistan in 1221, and their booty was a thousand weavers who could weave cloth of gold which could make them more money than the actual gold itself. She describes the Italian sumptuary laws that forbade the middle class from wearing extravagant clothing of vivid hues and designs that should have been worn only by aristocrats. Middle class women, therefore, paid exorbitant fines to wear extravagant clothing. She describes a green woolen coat embroidered in gold with forest imagery of deer, birds, and trees. Another woman sported a coat of striped, red wool with real silver stars; and the descriptions continue. For ten florins, a woman could have silk covered buttons; but a wool dress with silk patterns could set her back fifty. European fabrics consisted mostly of wool and hemp; later some silk was grown and manufactured in Italy and France. When cotton arrived in France, it was the rage. France wanted to protect its own textile industry from this foreign usurper; but French women were willing to be arrested for wearing this cool, easily washed fabric with its brilliant and lasting colors. After 75 years, France finally had to give up. Women could wear huge floral prints or put them on sofas without fear of arrest.

She ends the book with a chapter on innovators, describing the beginnings of polyester in the 1930s to 3D knitting today. Imagine the rage when women were first able to buy nylon stockings instead of the expensive, delicate silk ones. Imagine being able to design your own patterns and have them reproduced in fabric. The textile world has gone from twisting string together, to labor-intensive carding and weaving by hand, to the seeming ease with which we today casually discard clothing to thrift shops because textiles are so abundant and relatively cheap.

Postrel’s book obviously will fascinate not only any individual interested in clothing and fashion but also all who want to understand the advancement of humankind from the Neanderthals to modern man.

For more information on the Natchez Literary and Cinema Celebration (NLCC), please visit our website https://www.colin.edu/community/ natchez-literary-and-cinema-celebration/.

Judy Wiggins is a retired Humanities Coordinator for Copiah-Lincoln Community College, Natchez Campus..

601.442.5566

505 MAIN STREET - DOWNTOWN NATCHEZ

@soireeboutique

32x32 Hand Painted Canvas Art!

Your Hometown Agent.

Here’s the deal, our Home and Auto rates are already great. But when you combine with State Farm. You can save even more. Call me to discover your supprisingly great rates on Home and Auto today. LET TALK!

SERVICING ALL OF MISSISSIPPI & LOUISIANA

601-653-0072

denny@natchezinns.com

Denny Singleterry, Agent

35 Sgt. Prentiss Dr., Natchez, MS 39120

S Savory Seasonal Favorites

We love fall, football, and pumpkins…and these recipes that celebrate autumn we just couldn’t resist re-sharing from our archives. Enjoy these tasty favorites during your September and October gatherings. --The Editors

RED PEPPER BISQUE

From Cheryl’s Friends & Family Recipes November 2012 Crunchy, sweet bell peppers and crisp yellow onions are liquefied into a brilliantly colored puree. Teeming with antioxidants and clocking in at only 60 calories per serving, this tasty concoction is a truly healthy comfort food for the fall. Make it a complete meal with a side of whole grains and mixed greens.

1 cup yellow onions 2 tablespoons garlic, chopped 24 ounces vegetable stock 3 cups red bell peppers ¼ cup basil, chopped 2 tablespoons fresh thyme 1 teaspoon sea salt ½ teaspoon black pepper

In a pot, sauté’ sliced onions and chopped garlic until soft. Add vegetable stock and roasted bell peppers. Bring to a boil; then reduce to a simmer. Season soup with salt and pepper. Fill a blender half full, and blend until smooth. Repeat until all soup is blended. Reheat soup and serve hot. Makes 6 servings

EASY SALSA

Becky Junkin From Fall Favorites October 2013

The following recipe probably makes the easiest homemade salsa you have ever tried. My daughter Lari brought it to the beach; and it was devoured. It is best to wait 24 hours before eating it. I drained off some of the liquid on the diced tomatoes since I like my salsa chunky, but I did not drain the Rotel.

3 cans of diced tomatoes 1 can Rotel 1 bunch of cilantro, chopped 1 bunch green onions, chopped (If you like onions, chop two bunches.) Garlic salt 1 teaspoon lime juice 2 tablespoons cumin Salt and pepper to taste Tabasco to taste

Mix together and refrigerate for 24 hours. Serve with your favorite dippers.