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Author: Craig Claiborne
Publisher: Doubleday Books
ISBN: 9780385157001
Category : Cooking
Languages : en
Pages : 444
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Book Description
Author: Craig Claiborne
Publisher: Doubleday Books
ISBN: 9780385157001
Category : Cooking
Languages : en
Pages : 444
Get Book Here
Book Description
Author: Craig Claiborne
Publisher: Holt McDougal
ISBN:
Category : Claiborne, Craig
Languages : en
Pages : 436
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Book Description
Author: Craig Claiborne
Publisher: University of Georgia Press
ISBN: 9780820329925
Category : Cooking
Languages : en
Pages : 404
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Book Description
The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.
Author: Dorothy Abbott
Publisher: Univ. Press of Mississippi
ISBN: 9780878052349
Category : Fiction
Languages : en
Pages : 772
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Book Description
Nonfiction recounting the experience of growing up in the Deep South
Author: Lorie Watkins
Publisher: Univ. Press of Mississippi
ISBN: 1496811925
Category : Literary Criticism
Languages : en
Pages : 329
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Book Description
With contributions by Ted Atkinson, Robert Bray, Patsy J. Daniels, David A. Davis, Taylor Hagood, Lisa Hinrichsen, Suzanne Marrs, Greg O'Brien, Ted Ownby, Ed Piacentino, Claude Pruitt, Thomas J. Richardson, Donald M. Shaffer, Theresa M. Towner, Terrence T. Tucker, Daniel Cross Turner, Lorie Watkins, and Ellen Weinauer Mississippi is a study in contradictions. One of the richest states when the Civil War began, it emerged as possibly the poorest and remains so today. Geographically diverse, the state encompasses ten distinct landform regions. As people traverse these, they discover varying accents and divergent outlooks. They find pockets of inexhaustible wealth within widespread, grinding poverty. Yet the most illiterate, disadvantaged state has produced arguably the nation's richest literary legacy. Why Mississippi? What does it mean to write in a state of such extremes? To write of racial and economic relations so contradictory and fraught as to defy any logic? Willie Morris often quoted William Faulkner as saying, "To understand the world, you must first understand a place like Mississippi." What Faulkner (or more likely Morris) posits is that Mississippi is not separate from the world. The country's fascination with Mississippi persists because the place embodies the very conflicts that plague the nation. This volume examines indigenous literature, Southwest humor, slave narratives, and the literature of the Civil War. Essays on modern and contemporary writers and the state's changing role in southern studies look at more recent literary trends, while essays on key individual authors offer more information on luminaries including Faulkner, Eudora Welty, Richard Wright, Tennessee Williams, and Margaret Walker. Finally, essays on autobiography, poetry, drama, and history span the creative breadth of Mississippi's literature. Written by literary scholars closely connected to the state, the volume offers a history suitable for all readers interested in learning more about Mississippi's great literary tradition.
Author: Elizabeth M. Williams
Publisher: AltaMira Press
ISBN: 0759121389
Category : Cooking
Languages : en
Pages : 213
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Book Description
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
Author: Thomas McNamee
Publisher: Simon and Schuster
ISBN: 1451698445
Category : Biography & Autobiography
Languages : en
Pages : 340
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Book Description
Originally published in hardcover in 2012.
Author: Doris Witt
Publisher: U of Minnesota Press
ISBN: 1452907315
Category : Social Science
Languages : en
Pages : 306
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Book Description
Assesses the complex interrelationships between food, race, and gender in America, with special attention paid to the famous figure of Aunt Jemima and the role played by soul food in the post-Civil War period, up through the civil rights movement and the present day. Original.
Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092
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Book Description
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Author: Rebecca Sharpless
Publisher: Univ of North Carolina Press
ISBN: 0807899496
Category : Social Science
Languages : en
Pages : 304
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Book Description
As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.
