The New Encyclopedia of Southern Culture: FoodwaysCharles Reagan Wilson, James G. Thomas (Jr.), Ann J. Abadie When 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. |
Contents
African American Foodways | 15 |
Barbecue | 22 |
Cajun Foodways | 32 |
Copyright | |
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20th century African American American South Atlanta Aunt Jemima baked barbecue beans became beef biscuits boiled bourbon bread Brunswick stew butter Cajun cake catfish cheese chefs chess pie chitlins church collard colonial Cookbook Cookery cooking corn cornbread cornmeal country ham crawfish Creole cuisine culinary diet dinner dishes drink early eating eggs ethnic farm farmers fish flavor flour foodways French fried chicken fruit frying Georgia gravy greens grits gumbo History ingredients John Egerton Kentucky kitchen Krispy Kreme Louisiana Lowcountry meal meat North Carolina okra onions Orleans oysters peanut pecan pepper pickled pimento cheese plantation popular pork possums produced pudding recipes region restaurants rice sandwich sauce seafood season served slaves sorghum soul food Southern Culture Southern Food stack cake stew sugar sweet potatoes tamale taste Texas tion tomatoes traditional University of Mississippi vegetables Virginia watermelon whiskey wine women