| Description |
1 online resource |
| Series |
Southern Foodways Alliance studies in culture, people, and place |
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Southern Foodways Alliance studies in culture, people, and place.
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| Contents |
Cover; Contents; Figures and Tables; Foreword; Acknowledgments; 1 Self-sufficiency: The developing American Farm; 2 The problems of subsistence; 3 All kinds of good rations -- 4 The forests, streams, and the sea; 5 Pork: The South's first choice; 6 Beefsteaks and buttermilk; 7 The occasional diversion; 8 Corn pone and light bread; 9 Rounding out the fare; 10 Making up the shortage; 11 Independence for some; Notes; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y |
| Summary |
When historical geographer Sam B. Hilliard's book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region's history, culture, and politics, and it has since become a landmark of foodways scholarship. In the book Hilliard examines the food supply, dietary habits, and agricultural choices of the antebellum American South, including Arkansas, Louisiana, Mississippi, Tennessee, Alabama, Georgia, North Carolina, and South Carolina. He explores the major southern food sources at the time, the r |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food supply -- Southern States -- History
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Food consumption -- Southern States -- History
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Food habits -- Southern States -- History
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Food Habits -- history
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Feeding Behavior -- history
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Agriculture -- history
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Food Supply -- history
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BUSINESS & ECONOMICS -- Industries -- General.
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HISTORY -- United States -- 19th Century.
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Food consumption
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Food habits
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Food supply
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| SUBJECT |
Southern States -- History. http://id.loc.gov/authorities/subjects/sh85125643
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| Subject |
Southern States
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| Genre/Form |
History
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| Form |
Electronic book
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| ISBN |
9780820347028 |
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0820347027 |
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