Larder Food Studies Methods from the American South

ISBN-10: 0820345555

ISBN-13: 9780820345550

Edition: 2013

Authors: John T. Edge, Elizabeth S. D. Engelhardt, Ted Ownby, Angela Jill Cooley, Marcie Cohen Ferris

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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, and cookbooks.Editors John T. Edge, Elizabeth Engelhardt, and Ted Ownby bring together essays that demonstrate that food studies scholarship, as practiced in the American South, sets methodological standards for the discipline. The essayists ask questions about gender, race, and ethnicity as they explore issues of identity and authenticity. And they offer new ways to think about material culture, technology, and the business of food.The Larder is not driven by nostalgia. Reading such a collection of essays may not encourage food metaphors. “It’s not a feast, not a gumbo, certainly not a home-cooked meal,” Ted Ownby argues in his closing essay. Instead, it’s a healthy step in the right direction, taken by the leading scholars in the field.
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Book details

Copyright year: 2013
Publisher: University of Georgia Press
Publication date: 10/15/2013
Binding: Paperback
Pages: 344
Size: 6.00" wide x 8.75" long x 1.00" tall
Weight: 1.408
Language: English

Ted Ownby is associate professor of history and Southern studies at the University of Mississippi.

Marcie Cohen Ferris, associate professor of American studies at the University of North Carolina at Chapel Hill, is the author of Matzoh Ball Gumbo: Culinary Tales of the Jewish South.

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
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