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Larder Food Studies Methods from the American South

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ISBN-10: 0820345555

ISBN-13: 9780820345550

Edition: 2013

Authors: Andrew Warnes, Angela Jill Cooley, Beth Latshaw, Carolyn de la Pe�a, David S. Shields

List price: $32.95
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Description:

The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.The Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes,…    
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Book details

List price: $32.95
Copyright year: 2013
Publisher: University of Georgia Press
Publication date: 10/15/2013
Binding: Paperback
Pages: 400
Size: 6.00" wide x 9.00" long x 1.10" tall
Weight: 1.188
Language: English

Andrew Warnes is Reader in American Studies in the School of English, University of Leeds, UK.

David Shields was born in Los Angeles, California on July 22, 1956. He received a bachelor's degree in English literature from Brown University in 1978 and an MFA in fiction from the University of Iowa Writers' Workshop in 1980. He writes both fiction and nonfiction books. His first novel, Heroes, was published in 1984. His other works include Black Planet: Facing Race during an NBA Season, The Thing About Life Is That One Day You'll Be Dead, Reality Hunger: A Manifesto, and How Literature Saved My Life. Remote: Reflections on Life in the Shadow of Celebrity won the PEN/Revson Award and Dead Languages won the PEN Syndicated Fiction Award. He is the Milliman Distinguished Writer-in-Residence…    

Acknowledgments
Introduction: Redrawing the Grocery: Practices and Methods for Studying Southern Food
Cookbooks and Ingredients
"Everybody Seemed Willing to Help": The Picayune Creole Cook Book as Battleground, 1900-2008
The Women of St. Paul�s Episcopal Church Were Worried: Transforming Domestic Skills into Saleable Commodities in Texas
Prospecting for Oil
Bodies of the Dead: The Wild in Southern Foodways
People and Communities
The Soul of the South: Race, Food, and Identity in the American South
Italian New Orleans and the Business of Food in the Immigrant City: There's More to the Muffuletta than Meets the Eye
Mother Corn and the Dixie Pig: Native Food in the Native South
A Salad Bowl City: The Food Geography of Charlotte, North Carolina
Spaces and Technologies
Eating Technology at Krispy Kreme
"Americas Place for Inclusion": Stories of Food, Labor, and Equality at the Waffle House
"The Customer Is Always White": Food, Race, and Contested Eating Space in the South
Material Cultures
The "Stuff" of Southern Food: Food and Material Culture in the American South
The Dance of Culinary Patriotism: Material Culture and the Performance of Race with Southern Food
"I'm Talkin' 'Bout the Food I Sells": African American Street Vendors and the Sound of Food from Noise to Nostalgia
On Authenticity
Edgeland Terroir: Authenticity and Invention in New Southern Foodways Strategy
Conclusion: Go Forth with Method
Contributors
Index