The New Encyclopedia of Southern Culture: Volume 7: Foodways

by John T. Edge (Editor)

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.

Product Details

ISBN-13:	9781469616520
Publisher:	The University of North Carolina Press
Publication date:	02/01/2014
Series:	The New Encyclopedia of Southern Culture , #7
Sold by:	Barnes & Noble
Format:	eBook
Pages:	336
File size:	6 MB

About 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.

Table of Contents

General Introduction     xiii
Introduction     xix
Southern Foodways     1
African American Foodways     15
Appalachian Foodways     18
Barbecue     22
Beef     26
Beverages     27
Cajun Foodways     32
Caribbean Foodways     37
Civil War     39
Cookbooks     41
Cookbooks, Community     45
Ethnicity and Food     47
Farming     50
Funeral Food and Cemetery Cleaning     53
Game Cookery     55
Gender and Food     58
Gulf Coast Foodways     62
Hispanic American Foodways     64
Jewish Foodways     67
Literature, Food in     70
Lowcountry Foodways     73
Lunch Counters (Civil Rights Era)     77
Meals     79
Music and Food     81
New Orleans Foodways     83
Pork     88
Poultry     92
Religion and Food     95
Roadside Restaurants     100
Social Class and Food     102
Soul Food     104
AuntJemima     109
Barbecue, Carolinas     110
Barbecue, Memphis and Tennessee     112
Barbecue, Texas     115
Beans     119
Beaufort Stew/Frogmore Stew     121
Benne     122
Biscuits     122
Black-eyed Peas     125
Bourbon Whiskey     127
Brennan, Ella     129
Brown, Marion Lea     130
Brunswick Stew     131
Burgoo     132
Cakes     134
Catfish     136
Chase, Leah Lange     138
Chess Pie     140
Chicken, Fried     141
Chitterlings     143
Claiborne, Craig     145
Coca-Cola     146
Coons and Possums     147
Corn     151
Cornbread     152
Country Captain     154
Country Ham     155
Crawfish     158
Deviled Eggs     160
Dull, Henrietta Stanley     161
Fast Food     162
Fish, Rough     164
Fish Camps     166
Goo Goo Clusters     167
Gravy      168
Greens     170
Greens, Collard     172
Greens, Turnip     174
Grits     175
Gumbo     177
Hash, South Carolina     179
Hearn, Lafcadio     181
Hill, Annabella Powell     182
Hines, Duncan     182
Hot Tamales     184
Hushpuppies     185
Jack Daniel Distillery     186
Jambalaya     188
Jefferson, Thomas     189
King Cakes     190
Krispy Kreme     190
Lagasse, Emeril     193
Lewis, Edna     193
Maque Choux     195
Mickler, Ernest Matthew     196
Mint Julep     198
MoonPies     199
Moonshine and Moonshining     200
Muddle     202
Mullet     203
Neal, Bill     204
Okra     206
Onions, Vidalia     207
Oranges     208
Oysters     210
Oysters Rockefeller     212
Panfish     213
Peaches     214
Peanuts     216
Pecans     218
Pepper Vinegar     219
Peppers, Hot     219
Persimmons     221
Pickling     221
Pies     222
Pimento Cheese     226
Po' Boy     227
Poke Sallet     228
Pots and Skillets     229
Pralines     231
Preserves and Jellies     231
Prudhomme, Paul     234
Puddings     235
Quail     236
Ramos Gin Fizz     238
Ramps     239
Randolph, Mary     240
Rawlings, Marjorie Kinnan     241
Red Beans and Rice     243
Restaurants, Atlanta     244
Restaurants, Charleston     245
Restaurants, Nashville     247
Restaurants, New Orleans     249
Rice     251
Rice, Red     253
Roux     254
Rum     255
Sanders, Colonel Harland     257
Sandwiches     259
Saunders, Clarence     261
Sazerac     262
Sorghum     263
Spoonbread     264
Squash     265
Stack Cake     266
Sugar and Sugarcane     267
Sweet Potatoes     269
Tabasco     270
Tasso     272
Tea Rooms     273
Tomatoes     274
Uncle Ben's     277
Waffle House     278
Walter, Eugene Ferdinand     279
Washington, George     281
Watermelon     282
Wilson, Justin     285
Wine     287
Index of Contributors     291
Index     293

What People are Saying About This

From the Publisher

The fact that southern food, real southern food, is thriving in an age of homogenization, globalization, and desensitization is due in no small part to the efforts of John T. Edge and the Southern Foodways Alliance. This volume of The New Encyclopedia of Southern Culture is their testament. Anyone even mildly curious about what it is to be southern will find nothing here but the truth. Amen, and pass the okra.—Alton Brown



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

Editorial Reviews

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



A delicious repast, encompassing the regional specialties of Southern cooking from biscuits to benne, from Coca-Cola cake to stack cakes, from collard greens to red beans and rice.—Georgia Library Quarterly



The volume offers much food for thought as well as food descriptions sure to make folks hungry.—The Herald-Sun



This first-of-its-kind study of Southern foodways is intellectual enough for history buffs and entertaining enough for kitchen cooks.—Delta Magazine



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

From the Publisher