The Edible South The Power of Food and the Making of an American Region 1st Edition by Marcie Cohen Ferris ISBN 9781469617688 1469617684

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Product details:

ISBN 10: 1469617684 

ISBN 13:  9781469617688

Author: Marcie Cohen Ferris 

 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.

Table of contents:

 

Danh sách tiêu đề:

PART I: EARLY SOUTH—PLANTATION SOUTH

1. Outsiders: Travelers and Newcomers Encounter the Early South

2. Insiders: Culinary Codes of the Plantation Household

3. I Will Eat Some for You: Food Voices of Northern-Born Governesses in the Plantation South

4. An Embattled Table: The Language of Food in the Civil War South

5. Culinary Testimony: African Americans and the Collective Memory of a Nineteenth-Century South

6. The Reconstructed Table

PART II: NEW SOUTH

7. The Shifting Soil of Southern Agriculture and the Undermining of the Southern Diet

8. Home Economics and Domestic Science Come to the Southern Table

9. The Southern “Dietaries”: Food Field Studies in Alabama and Eastern Virginia

10. Reforming the Southern Diet One Student at a Time: The Mountain South and the Lowcountry

11. Agricultural Reform Comes Home

12. The Deepest Reality of Life: Southern Sociology, the WPA, and Food in the New South

13. Branding the Edible New South

14. A Journey Back in Time: Food and Tourism in the New South

PART III: MODERN SOUTH

15. I’m Gonna Sit at the Welcome Table: Southern Food and the Civil Rights Movement

16. Culinary Landmarks of “The Struggle”

17. A Hungry South

18. A Food Counterculture, Southern-Style

19. New Southern Cuisine

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Tags: Marcie Cohen Ferris, Edible South, Power, Food, American Region