The New Encyclopedia of Southern Culture: Foodways: Easyread Super Large 24pt Edition
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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The New Encyclopedia of Southern Culture: Foodways: Easyread Comfort Edition
John T. Edge
Limited preview - 2009
20th century African American Aunt Jemima baked beans beef biscuits black-eyed peas boiled Book bourbon Bourbon whiskey bread Brennan Brown Brunswick stew burgoo butter Cajun cake called catsh chef chess pie chitlins chitterlings Claiborne Coca-Cola Cookbook Cookery coons corn cornbread cornmeal country ham crawsh culinary cultural Damon Lee Fowler Delta diet doughnuts early Edna Lewis Emeril’s fast-food foodways fried chicken frying Georgia gravy grits gumbo hash Hearn Hines History hot tamale hushpuppies Image ingredients jambalaya John Egerton Kentucky kitchen Krispy Kreme Lagasse Leah Chase Louisiana maque choux meal meat Mickler onions origins Orleans pepper popular pork possums potatoes potlikker pounds produced recipes region rice sauce sausage seafood seasonings served sh camps slaves slow-cooked smoked soul food South Carolina Southern Cooking sugar sweet taste Taylor Tennessee Texas barbecue tion traditional turnip greens University of Mississippi Virginia whiskey White Trash Cooking