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Beyond the Recipe: Rebecca Sharpless Explores the Hidden History of Southern Baking

May 14, 2026

1 min

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Recently published stories exploring the history of baking traditions are shedding light on how many beloved holiday treats are rooted in centuries of trade, survival and innovation. According to Rebecca Sharpless, professor of history in Texas Christian University’s AddRan College of Liberal Arts, staples like gingerbread and fruitcake carry surprisingly deep historical connections, from medieval spice routes to 19th-century preservation methods that allowed cakes to survive nearly year-long journeys.


Sharpless, whose upcoming book People of the Wheat examines the history of wheat culture in North Texas, says many foods now associated with “traditional” Southern baking are actually far more modern than people realize. From red velvet cake to pecan pie, marketing and industrial food production played a major role in shaping today’s culinary traditions. Her research also highlights the social and economic realities behind baking history, including how access to ingredients like wheat and sugar once reflected class, geography and race.


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The full article and interview is attached below - and if you're a baker, a foodie or a journalist looking to know more about this popular topic - it's a must read.



For journalists exploring food history, holiday traditions, agriculture, or the cultural roots of Southern cuisine, Sharpless offers expert insight into how everyday recipes reveal larger stories about migration, labor, trade and identity.


And if you're looking to connect with Rebecca Sharpless, simply contact Holly Ellman, Associate Director of Communication, today at h.ellman@tcu.edu.

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