The edible South : the power of food and the making of an American region
(Book)
Author
Status
General Shelving - 3rd Floor
GT2853.U5 F47 2014
1 available
GT2853.U5 F47 2014
1 available
Description
Loading Description...
Also in this Series
Checking series information...
Copies
Location | Call Number | Status |
---|---|---|
General Shelving - 3rd Floor | GT2853.U5 F47 2014 | On Shelf |
Subjects
LC Subjects
OCLC Fast Subjects
Other Subjects
Alimentation -- Aspect social -- États-Unis (sud) -- Histoire.
Aliments -- Aspect social -- États-Unis (Sud) -- Histoire.
Aliments.
Coutumes alimentaires -- États-Unis (sud) -- Histoire.
Cuisine américaine du Sud -- Histoire.
Cuisine américaine.
Ess- und Trinksitte
Essgewohnheit
Feeding Behavior -- history.
Feeding Behavior -- history.
Food
Food Industry -- history
Food Industry -- history.
food.
Food.
Habitudes alimentaires -- États-Unis (Sud) -- Histoire.
Küche
USA -- Südstaaten
États-Unis (Sud) -- Conditions sociales.
États-Unis (sud) -- Moeurs et coutumes.
Aliments -- Aspect social -- États-Unis (Sud) -- Histoire.
Aliments.
Coutumes alimentaires -- États-Unis (sud) -- Histoire.
Cuisine américaine du Sud -- Histoire.
Cuisine américaine.
Ess- und Trinksitte
Essgewohnheit
Feeding Behavior -- history.
Feeding Behavior -- history.
Food
Food Industry -- history
Food Industry -- history.
food.
Food.
Habitudes alimentaires -- États-Unis (Sud) -- Histoire.
Küche
USA -- Südstaaten
États-Unis (Sud) -- Conditions sociales.
États-Unis (sud) -- Moeurs et coutumes.
More Details
Format
Book
Physical Desc
xiv, 477 pages : illustrations ; 26 cm
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day. The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.--Publisher website.
Local note
SACFinal081324
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Ferris, M. C. (2014). The edible South: the power of food and the making of an American region . The University of North Carolina Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Ferris, Marcie Cohen. 2014. The Edible South: The Power of Food and the Making of an American Region. Chapel Hill: The University of North Carolina Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Ferris, Marcie Cohen. The Edible South: The Power of Food and the Making of an American Region Chapel Hill: The University of North Carolina Press, 2014.
Harvard Citation (style guide)Ferris, M. C. (2014). The edible south: the power of food and the making of an american region. Chapel Hill: The University of North Carolina Press.
MLA Citation, 9th Edition (style guide)Ferris, Marcie Cohen. The Edible South: The Power of Food and the Making of an American Region The University of North Carolina Press, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Loading Staff View.