The New Encyclopedia of Southern Culture: Foodways: Easyread 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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20th century African American American South Atlanta baked barbecue beans became beef biscuits black-eyed peas boiled bourbon bread Brunswick stew butter Cajun cake catﬁsh chefs chess pie chitlins church city’s collard Cookbook Cookery corn cornbread cornmeal country ham crawﬁsh Creole cuisine culinary dinner dishes early eating eggs ethnic farm farmers ﬁeld ﬁlling ﬁnd ﬁrst ﬁsh ﬂavor ﬂour foodways French fried chicken fruit Georgia gravy greens gumbo History Image inﬂuence ingredients John Egerton Kentucky kitchen Krispy Kreme Louisiana Lowcountry meal meat Native American North Carolina okra onions Orleans oysters peanut pecan pepper pickled pimento cheese plantation popular pork possums produced pudding recipes reﬂected region restaurants rice sandwich sauce seafood season served slaves sorghum soul food Southern Culture Southern Food stack cake stew sugar sweet potatoes tamale taste Texas tomatoes traditional University of Mississippi vegetables Virginia watermelon whiskey wine women