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 Acadian African American American Cooking American South antebellum Appalachian areas baked barbecue beans became beef began beverage biscuits boiled bread butter Cajun cuisine cakes Caribbean Charleston Cheatham county chefs chili Civil colonial community cookbooks corn cornbread cornmeal cotton crawsh Creole culinary dene diet dinner dishes drink early eaten eating Edna Lewis Encyclopedia of Southern enslaved ethnic European farm farmers FERRIS University foodways French fried chicken fruit gender Georgia green gumbo Hispanic History Image ingredients inuence Jewish John Egerton kitchen Louisiana Lowcountry markets meat Mississippi Native American North Carolina okra Orleans oysters pepper plantation pork poultry production recipes reec ted region restaurants rice ritual roasted Sam Bowers sauce seafood served settlers shrimp slaves soup Southern Culture Southern Food southern foodways stews sweet potatoes tastes Texas tion tomatoes traditional University of Mississippi vegetables Virginia women World