| Description |
1 online resource (xx, 310 pages) : illustrations |
| Series |
The new encyclopedia of Southern culture ; volume 7 |
|
New encyclopedia of Southern culture ; v. 7.
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| Contents |
Southern foodways. African American foodways -- Appalachian foodways -- Barbecue -- Beef -- Beverages -- Cajun foodways -- Caribbean foodways -- Civil War -- Cookbooks -- Cookbooks, community -- Ethnicity and food -- Farming -- Funderal food and cemetery cleaning -- Game cookery -- Gender and food -- Gulf Coast foodways -- Hispanic American foodways -- Jewish foodways -- Literature, food in -- Lowcountry foodways -- Lunch counters (Civil Rights Era) -- Meals -- Music and food -- New Orleans foodways -- Pork -- Poultry -- Religion and food -- Roadside restaurants -- Social class and food -- Soul food -- Aunt Jemima -- Barbecue, Carolinas -- Barbecue, Memphis and Tennessee -- Barbecue, Texas -- Beans -- Beaufort stew/Frogmore stew -- Benne -- Biscuits -- Black-eyed peas -- Bourbon whiskey -- Ella Brennan -- Marion Lea Brown -- Brunswick stew -- Burgoo -- Cakes -- Catfish -- Leah Lange Chase -- Chess pie -- Chicken, fried -- Chitterlings -- Craig Claiborne -- Coca-Cola -- Coons and possums -- Corn -- Cornbread -- Country Captain -- Country ham -- Crawfish -- Deviled eggs -- Henrietta Stanley Dull -- Fast food -- Fish, rough -- Fish camp -- Goo Goo Clusters -- Gravy -- Greens -- Greens, collard -- Greens, turnip -- Grits -- Gumbo -- Hash, South Carolina -- Lafcadio Hearn -- Annabella Powell Hill -- Duncan Hines -- Hot tamales -- Hushpuppies -- Jack Daniel Distillery -- Jambalaya -- Thomas Jefferson -- King Cakes -- Krispy Kreme -- Emeril Lagasse -- Edna Lewis -- Maque Choux -- Ernest Matthew Mickler -- Mint Julip -- MoonPies -- Moonshing and moonshining -- Muddle -- Mullet -- Bill Neal -- Okra -- Onions, Vidalia -- Oranges -- Oysters -- Oysters Rockefeller -- Panfish -- Peaches -- Peanuts -- Pecans -- Pepper vinegar -- Peppers, hot -- Persimmons -- Pickling -- Pies -- Pimento cheese -- Po' Boy -- Poke Sallet -- Pots and skillets -- Pralines -- Preserves and jellies -- Paul Prudhomme -- Puddings -- Quail -- Ramos Gin Fizz -- Ramps -- Mary Randolph -- Marjorie Kinnan Rawlings -- Red beans and rice -- Restaurants, Atlanta -- Restaurants, Charleston -- Restaurants, Nashville -- Restaurants, New Orleans -- Rice -- Rice, red -- Roux -- Rum -- Colonel Harland Sanders -- Sandwiches -- Clarence Saunders -- Sazerac -- Sorghum -- Spoonbread -- Squash -- Stack cake -- Sugar and sugarcane -- Sweet potatoes -- Tabasco -- Tasso -- Tea rooms -- Tomatoes -- Uncle Ben's -- Waffle House -- Eugene Ferdinand Walter -- George Washington -- Watermelon -- Justin Wilson -- Wine. |
| Summary |
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 sub-regions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries |
| Notes |
"Sponsored by the Center for the Study of Southern Culture at the University of Mississippi." |
| Bibliography |
Includes bibliographical references and indexes |
| Notes |
English |
|
Description based on print version record; title from digital title page (viewed April 17, 2023) |
| Subject |
Cooking, American -- Southern style -- Encyclopedias
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Food -- Social aspects -- Southern States -- Encyclopedias
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Food habits -- Southern States -- Encyclopedias
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HISTORY -- United States -- State & Local -- South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
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Cooking, American -- Southern style
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Food habits
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Food -- Social aspects
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Manners and customs
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Southern States -- Social life and customs -- Encyclopedias
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Southern States
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| Genre/Form |
Encyclopedias
|
| Form |
Electronic book
|
| Author |
Edge, John T., editor.
|
|
University of Mississippi. Center for the Study of Southern Culture, sponsoring body.
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| LC no. |
2007700133 |
| ISBN |
146961653X |
|
9781469616537 |
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