The New Encyclopedia of Southern Culture, Volume 7: Foodways

The New Encyclopedia of Southern Culture, Volume 7: Foodways

by John T. Edge, Charles Reagan Wilson
     
 

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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

Overview

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.

Editorial Reviews

From the Publisher
A delightful and informative read, so much so that it can be read straight through as a highly readable introduction to southern foodways. It of course serves equally well as a reference work.—Western Folklore

A primer on the nation's foremost regional cuisine.—The Courier

Product Details

ISBN-13:
9780807831465
Publisher:
The University of North Carolina Press
Publication date:
09/24/2007
Series:
New Encyclopedia of Southern Culture Series
Edition description:
1
Pages:
336
Product dimensions:
6.12(w) x 9.25(h) x 1.10(d)

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What People are saying about this

From the Publisher
I'm as pleased to have this book as little Bobby Willis is to have all that food on page five.—Roy Blount Jr.

Meet the Author

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). Charles Reagan Wilson is director of the Center for the Study of Southern Culture at the University of Mississippi and coeditor of the original Encyclopedia of Southern Culture.

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