by Craig David Meek From the publisher: Memphis is equal parts music and food–the products of a community marked with grit and resiliency. The city’s blues and soul music have […]
Tag: Southern
Larder: Food Studies Methods from the American South
edited by John T. Edge, Elizabeth S. D. Engelhardt, Ted Ownby and Sara Camp Milam From the publisher: The sixteen essays in The Larder argue that the study of food […]
Irresistable History of Alabama Barbecue: From Wood Pit to White Sauce
by Mark A. Johnson From the publisher: From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a […]
Virgina Barbecue: A History
by Joseph R. Haynes With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden […]
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris From the publisher: From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with […]
Asheville Food: A History of High Country Cuisine
by Rick McDaniel From the publisher: Thirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become […]
To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South
by Angela Jill Cooley From the publisher: This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, […]
Southern Provisions: The Creation and Revival of a Cuisine
by David S. Shields From the publisher: Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic […]
Foodways: New Encyclopedia of Southern Culture Volume 7
Edited by John T. Edge From the publisher: When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of […]
Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860
by Sam Bowers Hilliard From the publisher: When historical geographer Sam B. Hilliard’s book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was […]