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Author: Elizabeth S. D. Engelhardt
Publisher: University of Georgia Press
ISBN: 0820340375
Category : Social Science
Languages : en
Pages : 280
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Book Description
Combining the study of food culture with gender studies and using perspectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging—even as an untroubled source of nostalgia. A Mess of Greens offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. Five “moments” in the story of southern food—moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication—have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, A Mess of Greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.
Author: Elizabeth S. D. Engelhardt
Publisher: University of Georgia Press
ISBN: 0820340375
Category : Social Science
Languages : en
Pages : 280
Get Book Here
Book Description
Combining the study of food culture with gender studies and using perspectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging—even as an untroubled source of nostalgia. A Mess of Greens offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. Five “moments” in the story of southern food—moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication—have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, A Mess of Greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.
Author: Elizabeth S. D. Engelhardt
Publisher: University of Georgia Press
ISBN: 0820341878
Category : Cooking
Languages : en
Pages : 280
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Book Description
Combining the study of food culture with gender studies and using perspectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. A Mess of Greens offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. Five "moments" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, A Mess of Greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.
Author: Laura Wright
Publisher: Penguin
ISBN: 0698409876
Category : Cooking
Languages : en
Pages : 427
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Book Description
The blogger behind the Saveur award-winning blog The First Mess shares more than 125 beautifully prepared seasonal whole-food recipes. “This plant-based collection of recipes is full of color, good ideas, clever tricks you’ll want to know.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following. The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
Author: Linda Stradley
Publisher: Chehalem Pub
ISBN: 9780966534009
Category : Cooking
Languages : en
Pages : 433
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Book Description
Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.
Author: Thomas Head
Publisher: UNC Press Books
ISBN: 1469626691
Category : Cooking
Languages : en
Pages : 105
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Book Description
Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of generations of southerners. Having already been celebrated in operatic terms--composer Price Walden's "Leaves of Green" includes this lyrical note: "From age to age the South has hollered / The praises of the toothsome collard--greens now get their leafy culinary due in Thomas Head's Savor the South® cookbook. Head provides a fascinating culinary and natural history of greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Including practical information about cultivation, selection, and preparation, Head also shows how greens are embraced around the world for their taste and healthfulness. The fifty-three recipes run from classic southern "potlikker" styles to new southern and global favorites. From Basic Southern Greens to Turnip Green Tarts to Greens Punjabi-Style, cooks will find plenty of inspiration to go green.
Author: Susan Russo
Publisher: Quirk Books
ISBN: 159474565X
Category : Cooking
Languages : en
Pages : 148
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Book Description
Make some real man food with this handy pocket-sized reference. We’re mixing bacon with brownies! We’re pouring beer into chili! We’re stirring up tomato gravy so thick and tasty, we refuse to call it sauce! This easy pocket-sized companion shows you how to make all the food a man can’t live without, including: · Hearty Breakfast Classics · Sandwiches, Burgers, and Snacks · Meat and Potato Dinners · Beer, Bacon, and Bar Food · Chocolate, Cheesecake, and More Plus a quick, no-frills guide to culinary rules and tools. We break it all down so you can cook like a master!
Author: Edward H. Davis
Publisher: University of Alabama Press
ISBN: 0817318348
Category : Cooking
Languages : en
Pages : 236
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Book Description
The definitive survey of collards, an iconic southern food
Author: Ernest Matuschka
Publisher: iUniverse
ISBN: 1475953755
Category : Fiction
Languages : en
Pages : 93
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Book Description
This is a novel of old Kentucky, set in the late 1700s and early 1800s, at about the time that Daniel Boone was making his reputation. It was a time when people from the eastern states were moving into the Kentucky territory and staking a claim on land, providing that they built a shelter, cleared some land and raised a crop. This is an historical novel, which means that the history and setting are accurate but the people are fictional. The dialect used in this book reflects the language style that was spoken by the early settlers in Kentucky. It should be noted that while there is adventure in this book, there is a minimum of descriptive violence and an absence of sexual content. It was written for young readers, say from ten to adult years. It is an excellent way to read and enjoy early American History, with the intensity of a good novel.
Author: Audrey McDonald Atkins
Publisher: Archway Publishing
ISBN: 1480859427
Category : Humor
Languages : en
Pages : 176
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Book Description
From the time she could barely see over the space bar of her old manual typewriter, to writing her popular southern culture blog, Folkways Nowadays, author Audrey McDonald Atkins has been sharing her downhome stories and essays about life in the South. In They Call Me Orange Juice, Atkins provides a nostalgic, poignant, and often-hilarious look at growing up in a small South Alabama town and how that upbringing still influences her today. What does it feel like to be the only Episcopalian at a Baptist church? How do you entertain yourself on a two-hour car trip with a dead man? What do you do when your foundation garment goes rogue in the middle of a busy intersection? And what price did they pay for calling her orange juice? Atkins answers all these questions and more in her own unmistakable Southern style. She recounts stories about the men who congregated in the police station and the eccentric characters who worked on Main Street, shares words of wisdom from her Granny, and tells how one superstitious old man could literally make it rain even during the dry, dog days of summer. Each person still lives in Atkins memory frozen in time just as they were in the 70s, and its these ghosts of bygone days who shine through in They Call Me Orange Juice.
Author: Drick Perry
Publisher: Lulu.com
ISBN: 1300223081
Category : Cooking
Languages : en
Pages : 132
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Book Description
Paperbound / Black & White inside features main photo of each recipe, vintage postcards; photos within directions are not included in this edition. A collection of favorite foods that also reflect the history and folklore of Mobile and the surrounding areas of Alabama's Gulf Coast. Many ways of Southern cookery contained in this collection hail our surrounding area. Each recipe in this collection is prefaced by a "story" that is either based on facts derived from our area's historical chronicles or is drawn from traditions that have been passed down for generations. All stories either reflect upon a past time and place or offer an insight into our cultural "personalities". Many recipes refer to our harvested crops -- especially seafood -- that are so important in our area, and that we are fortunate to have in abundance. We believe you will enjoy our "stories" for their lightness as well as their facts, and we feel sure you will enjoy these recipes!
