The New Encyclopedia of Southern Culture: Volume 7: FoodwaysJohn T. Edge 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 region's contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Southern Culture. Anthropologist Clifford Geertz has spoken of culture as context, and this encyclopedia looks at the American South as a complex place that has served as the context for cultural expression. This volume provides information and perspective on the diversity of cultures in a geographic and imaginative place with a long history and distinctive character. |
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20th century African American Atlanta baked beans and rice bread butter Cajun collard collard greens commercial Cookbook Cookery corn cornmeal country ham crawfish Creole Cook Cross Creek cuisine culinary culture Damon Lee dining dish doughnuts early eating eggs fast-food favorite flavor Florida flour foodways French fruit frying Garden Georgia gravy grits growing gumbo hash History hushpuppies Image ingredients jambalaya John Egerton Justin Wilson Kitchen Krispy Kreme Lee Fowler Louisiana meal meat MoonPie moonshine mullet native North okra onions orange Orleans oysters Paul Prudhomme peach peanut pecan pepper pickled pimento cheese plant popular pork produced Prudhomme pudding quail ramps recipes red beans region restaurants roux Sanders sandwich sauce seafood season served sorghum South Carolina Southern Food species stack cake stew sugar sweet potato syrup Tabasco tamale Tea Room Today tomatoes traditional turnip greens University of Mississippi variety vinegar Virginia watermelon whiskey wine