Download or read book Southern Cultures written by and published by . This book was released on 2012 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Best of Southern Food written by Harry L. Watson and published by UNC Press Books. This book was released on 2014-12-01 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures's debut "best of" collection gets straight to the heart of the matter: food. For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether the latter is a noun or a verb (bless your heart)—we present here a collection equal to our passions. Culled from our best food writing, 2008–2014, this special volume serves up tomatoes, turtles, molasses, Mother Corn and the Dixie Pig, bourbon, gravy, cakes, jams, jellies, pickles, and chocolate pie. Dig in! And stay tuned for more "best of" collections to come.
Download or read book The New Encyclopedia of Southern Culture Religion written by Charles Reagan Wilson and published by Univ of North Carolina Press. This book was released on 2006 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Encyclopedia of Southern Culture: Volume 1: Religion
Download or read book The New Encyclopedia of Southern Culture written by John T. Edge and published by ReadHowYouWant.com. This book was released on 2009-08 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the regions contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Sout...
Download or read book The Potlikker Papers written by John T. Edge and published by Penguin. This book was released on 2017-05-16 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Download or read book The New Encyclopedia of Southern Culture written by John T. Edge and published by UNC Press Books. This book was released on 2014-02-01 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Download or read book Real Southern Barbecue written by Kaitland M. Byrd and published by Rowman & Littlefield. This book was released on 2019-07-11 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: The focus on barbecue in this book uncovers how processes and rhetoric surrounding a specific food product, and food culture as a whole, shape the food appearing on our plates, which can impact people’s health as well as market dynamics. The book takes an in-depth look at barbecue chefs and restaurant owners to triangulate the relationship between producers and their products. It uses barbecue to explore the intersection of deindustrialization, commercialization, and changing health concerns. Finally, it explores the changes in food culture presented in the book highlight the need for producers to justify their positioning in response to commercialization and changing environmental laws and concerns. The scope of this book describes the creation of authentic food products and questions how these products evolve over time in response to changes in broader society. It sheds light on the rise and fall of food trends through in-depth analyses of barbecue and its producers.
Download or read book She Ought to Have Taken Those Cakes Southern Women and Rural Food Supplies written by Rebecca Sharpless and published by UNC Press Books. This book was released on 2012-05-01 with total page 37 pages. Available in PDF, EPUB and Kindle. Book excerpt: In April 1930, five hundred potential customers showed up at the opening of Staunton's curb market, and in 1936, the market's most successful vendor, Nettie Shull, made more than $2,000 by selling potato chips, fried apple pies, potato salad, and dressed poultry." This article appears in the Summer 2012 issue of Southern Cultures. The full issue is also available as an ebook. Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sponsored by the University of North Carolina at Chapel Hill's Center for the Study of the American South.
Download or read book Southern Culture written by John J. Beck and published by . This book was released on 2007 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the very beginning the South was different. The source and significance of this difference has been debated and discussed for over 200 years. In recent decades, the demise of the South as a regional culture has frequently been predicted, although now some scholars and journalists are maintaining that it is proving to be remarkably resilient and is actually having an ever greater influence on the broader American culture. Southern Culture examines the origins and evolution of the region's culture and focuses on six key patterns that have defined it: agrarianism, class relations, race relations, gender and family traditions, evangelical Christianity, and political traditions. Southern Culture also explores the products of the culture with major sections on dialect, painting, architecture, pottery, music, literature, and icons and myths. It concludes with essays by each of the authors in which they reflect on where Southern culture is headed. Professors, to see an annotated list of helpful links to accompany Southern Culture, click here "Three community college instructors combine their long experience in teaching English, history, and sociology in North Carolina (Vance-Granville Community College) to provide an interdisciplinary introductory text well worth adoption. Beck, Frandsen, and Randall meet well the challenge of merging humanities and social science approaches to regional studies by examining six focal areas: race, class, politics, family, religion, and agrarianism. ... Highly recommended." - Choice Magazine ". . . a scholarly resource that also is fun to read." -- Durham Herald Sun
Download or read book Southern Cultures The Special Issue on Food written by Harry L. Watson and published by UNC Press Books. This book was released on 2012-05-01 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the Spring 2012 issue of Southern Cultures… Guest editor Marcie Cohen Ferris brings together some of the best new writing on Southern food for the Summer 2012 issue of Southern Cultures , which features an interview with TREME writer Lolis Elie and Ferris's own retrospective on Southern sociology, the WPA, and Food in the New South. The Food issue includes Rebecca Sharpless on Southern women and rural food supplies, Bernard Herman on Theodore Peed's Turtle Party, Will Sexton's "Boomtown Rabbits: The Rabbit Market in Chatham County, North Carolina," Courtney Lewis on how the "Case of the Wild Onions" paved the way for Cherokee rights, poetry by Michael Chitwood, and much more. Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sponsored by the University of North Carolina at Chapel Hill's Center for the Study of the American South.
Download or read book An Irresistible History of Southern Food written by Rick McDaniel and published by Arcadia Publishing. This book was released on 2011-05-14 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.
Download or read book The Edible South written by Marcie Cohen Ferris and published by UNC Press Books. This book was released on 2014 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible South: The Power of Food and the Making of an American Region
Download or read book The New Encyclopedia of Southern Culture written by Charles Reagan Wilson and published by . This book was released on 2006 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Encyclopedia of Southern Culture: Volume 7: Foodways
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Download or read book Southern Cultures Volume 15 Omnibus E book written by and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Southern Provisions written by David S. Shields and published by University of Chicago Press. This book was released on 2015-03-23 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."
Download or read book The New Encyclopedia of Southern Culture written by and published by ReadHowYouWant.com. This book was released on 2008 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
