The New Encyclopedia of Southern Culture: Volume 7: Foodways
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 chess pie city’s collard collard greens commercial Cookbook Cookery corn cornmeal country ham crawsh Creole Cook Cross Creek cuisine culinary culture dining dish doughnut early eating eggs favorite Florida foodways French fruit frying Garden Georgia gravy grits growing gumbo hash History hushpuppies Image ingredients jambalaya Jefferson John Egerton Justin Wilson Kitchen Krispy Kreme Louisiana meal meat Mickler MoonPie moonshine mullet native North okra onions orange Orleans oysters Paul Prudhomme peach peanut pecan pepper pickled pimento cheese popular pork produced Prudhomme pudding quail ramps recipes red beans region restaurants roux Sanders sandwich sauce Sazerac seafood season served sorghum South Carolina Southern Food species stack cake stew sugar sweet potato syrup tamale Tea Room Today tomatoes traditional turnip greens University of Mississippi variety vegetables vinegar Virginia vored Waffle House watermelon whiskey Wiggly wine