The New Encyclopedia of Southern Culture

Volume 7: Foodways

Nonfiction, Reference & Language, Reference, Encyclopedias, Food & Drink, International, USA, History, Americas, United States
Cover of the book The New Encyclopedia of Southern Culture by , The University of North Carolina Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781469616520
Publisher: The University of North Carolina Press Publication: February 1, 2014
Imprint: The University of North Carolina Press Language: English
Author:
ISBN: 9781469616520
Publisher: The University of North Carolina Press
Publication: February 1, 2014
Imprint: The University of North Carolina Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from The University of North Carolina Press

Cover of the book The Woodwright’s Guide by
Cover of the book Hashtag Islam by
Cover of the book The Uncertain Triumph by
Cover of the book The Fatal Knot by
Cover of the book Cuba in the American Imagination by
Cover of the book Bourbon by
Cover of the book The Bohemian South by
Cover of the book Black Firefighters and the FDNY by
Cover of the book Aristophanes' Old-and-New Comedy by
Cover of the book Bioethics as Practice by
Cover of the book The Party at Jack's by
Cover of the book Juries and the Transformation of Criminal Justice in France in the Nineteenth and Twentieth Centuries by
Cover of the book Sufi Narratives of Intimacy by
Cover of the book The Experiential Caribbean by
Cover of the book Make Room for Daddy by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy