The New Encyclopedia of Southern Culture
Foodways v. 7
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New Encyclopedia of Southern Culture by John T. Edge
Book DescriptionWhen the original "Encyclopedia of Southern Culture" was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
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Book DetailsISBN: 9780807858400
(235mm x 156mm x 20mm)
Imprint: The University of North Carolina Press
Publisher: The University of North Carolina Press
Publish Date: 15-Oct-2007
Country of Publication: United States
Books By Author John T. Edge
Cornbread Nation, Paperback (April 2014)
"Published in association with the Southern Foodways Alliance and the Center for the Study of Southern Culture at the University of Mississippi."
Truck Food Cookbook, Paperback (April 2012)
From offerings like Breakfast Waffle Tacos to lunchtime Salmon and Chipotle Fried Pies to dinnertime Taiwanese Fried Chicken, the US has been struck by truck food mania and is fast becoming a country of meals on wheels. Visiting hundreds of restaurants on wheels, this title is a celebration of how America eats streetside and a culinary travelogue.
Craig Claiborne's Southern Cooking, Paperback (April 2012)
Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne's cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book.
Cornbread Nation 4, Paperback (May 2008)» View all books by John T. Edge
Presents a collection of fifty-three-course celebration of southern foods, southern cooking, and the people and traditions behind them.
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Author Biography - John T. Edge
JOHN T. EDGE is director of the Southern Foodways Alliance. He is author of several books, including Fried Chicken: An American Story, and serves as general editor, of the book series Cornbread Nation: The Best of Southern Food Writing (volumes 1, 2, and 3 of which are available from the University of North Carolina Press). Sponsored by the Center for the Study of Southern Culture, University of Mississippi
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