The New Encyclopedia of Southern Culture: Foodways: Easyread Super Large 18pt 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 Acadian African American American cooking American South Aunt Jemima baked beans became beef biscuits black-eyed peas boiled bourbon bread Brennan Brunswick stew butter Cajun Cajun cuisine cake Caribbean catsh Charleston Cheatham county chefs chess pie chitlins chitterlings church Civil Coca-Cola colonial coons corn cornbread cornmeal crawsh Creole cuisine culinary diet dinner dishes drink early eaten eating Edna Lewis Encyclopedia of Southern enslaved ethnic farm farmers foodways fried chicken Georgia greens gumbo History Image ingredients inuence Jewish John Egerton Kentucky kitchen Leah Chase Louisiana Lowcountry markets meal meat Memphis Mississippi Native American North Carolina okra Orleans pepper plantation popular pork possums production recipes region restaurants rice roasted sauce seafood season served slaves soul food Southern Cooking Southern Culture sugar sweet potatoes taste tion traditional University of Mississippi vegetables Virginia whiskey women World