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Author: Bill Carey
Publisher:
ISBN: 9781577361787
Category : Business enterprises
Languages : en
Pages : 500
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Book Description
A business history that is both accurate and interesting is a rare find. In this comprehensive volume, Bill Carey tells the inside stories of the most important businesses in Nashville history, mixing fascinating anecdotes with bottom-line analyses to give a perspective of Nashville that has never been captured before. It's a complete history of Genesco, an apparel giant led by Maxey Jarman that fell on hard times in the 1970s. Carey chronicles the National Life & Accident Insurance Co., a business so important that it helped Nashville become the home of country music and a major tourist destination. He also tells the bizarre saga of Minnie Pearl's Fried Chicken, a company founded by brothers John Jay and Henry Hooker that went from stock market darling to legendary failure in only a few months.
Author: Bill Carey
Publisher:
ISBN: 9781577361787
Category : Business enterprises
Languages : en
Pages : 500
Get Book Here
Book Description
A business history that is both accurate and interesting is a rare find. In this comprehensive volume, Bill Carey tells the inside stories of the most important businesses in Nashville history, mixing fascinating anecdotes with bottom-line analyses to give a perspective of Nashville that has never been captured before. It's a complete history of Genesco, an apparel giant led by Maxey Jarman that fell on hard times in the 1970s. Carey chronicles the National Life & Accident Insurance Co., a business so important that it helped Nashville become the home of country music and a major tourist destination. He also tells the bizarre saga of Minnie Pearl's Fried Chicken, a company founded by brothers John Jay and Henry Hooker that went from stock market darling to legendary failure in only a few months.
Author: Bill Carey
Publisher:
ISBN: 9780972568043
Category :
Languages : en
Pages : 350
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Book Description
A book that details aspects of slavery in Tennessee and its relationship with the economy, newspapers and the government. Based largely on newspaper advertisements and first-person accounts, this book is full of revelations that prove that slavery was a much bigger part of Tennessee's culture than people realize today.
Author: Bill Carey
Publisher:
ISBN: 9780972568012
Category :
Languages : en
Pages : 512
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Book Description
Author: Bill Carey
Publisher: Cumberland House Publishing
ISBN: 9781581824711
Category : Biography & Autobiography
Languages : en
Pages : 324
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Book Description
Jack Massey is one of the unsung heroes of American business. To this day he is the only person ever to take three companies to the New York Stock ExchangeóKentucky Fried Chicken, Hospital Corporation of America, and Winner's Corporation. According to Forbes, he "deserves credit for creating the modern fast-food industry." He should get credit for for-profit hospitals as well. The list of people who claim Massey as a mentor includes one U.S. senator, two former Tennessee governors, and the Wendy's founder Dave Thomas.Incredibly, Massey did all of this after he tried to retire. Massey spent his childhood working in his uncle's drugstore in small-town Georgia. Passing the pharmacy exam and receiving his license at age 19 (two years below the minimum legal age), Massey built up a chain of drugstores in Nashville, which he expanded into a surgical supply business in 1937, and became a bank director and head of Nashville's Baptist Hospital. In 1961 he sold his surgical supply company and retired.
Author: Bill Carey
Publisher: Cumberland House Publishing
ISBN: 9780972568005
Category : Education
Languages : en
Pages : 444
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Book Description
In September 2000 Bill Carey released his first book Fortunes, Fiddles, and Fried Chicken: A Business History of Nashville. It quickly became a local bestseller, reminding people of the fascinating stories behind the companies and industries that put Nashville on the map -- such as Genesco, the National Life and Accident Insurance Co., Kentucky Fried Chicken, and the country music industry. The Tennessee Library Association and Tennessee Historical Commission named the book History Book of the Year. "I was amazed with how much Bill Carey uncovered that even I didn't know," former Tennessee governor Ned McWherter said upon reading it. Now Carey has turned his attention to the most revered institution in Nashville, Vanderbilt University. And, much like with his first book, the author proves there are fascinating stories behind everything -- anecdotes about chancellors and students, buildings and campus plans, schemes that succeeded, and ideas that failed. Most of these tales are long forgotten.
Author: John T. Edge
Publisher: Penguin
ISBN: 0698195876
Category : Social Science
Languages : en
Pages : 386
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Book Description
“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Author: Jennifer Justus
Publisher: ABRAMS
ISBN: 1613128703
Category : Cooking
Languages : en
Pages : 446
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Book Description
“Perfectly captures the spirit of Music City . . . An incredible collection of recipes that makes you want to spend as much time as possible in Nashville” (Sean Brock, chef and author of Heritage). If it seems like Nashville is everywhere these days—that’s because it is. GQ recently declared it “Nowville,” and it has become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter. In Nashville Eats, more than one hundred mouthwatering recipes reveal why food lovers are headed south for Nashville’s hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chowchow, fried green tomatoes, and chess pie. Author Jennifer Justus whips up the classics—such as pimento cheese and fried chicken—but also includes dishes with a twist on traditional Southern fare—such as Curried Black Chickpeas or Catfish Tacos. And alongside the recipes, Jennifer shares her stories of Nashville—the people, music, history, and food that make it so special. “A love letter to the working-class cooking of Nashville . . . Nashville Eats by Jennifer Justus is a well-honed cultural passkey to one of America’s great culinary cities.” —John T. Edge, coeditor, The Southern Foodways Alliance Community Cookbook
Author: Ansley T. Erickson
Publisher: University of Chicago Press
ISBN: 022602525X
Category : Education
Languages : en
Pages : 416
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Book Description
List of Oral History and Interview Participants -- Notes -- Index
Author: Robert Kanigel
Publisher: University of Pennsylvania Press
ISBN: 0812205596
Category : Business & Economics
Languages : en
Pages : 299
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Book Description
What makes genuine leather genuine? What makes real things real? In an age of virtual reality, veneers, synthetics, plastics, fakes, and knockoffs, it's hard to know. Over the centuries, men and women have devoted enormous energy to making fake things seem real. As early as the fourteenth century, fabric was treated with special oils to make it resemble leather. In the 1870s came Leatherette, a new bookbinding material. The twentieth century gave us Fabrikoid, Naugahyde, Corfam, and Ultrasuede. Each claims to transcend leather's limitations, to do better than nature itself—or at least to convince consumers that it does. Perhaps more than any other natural material, leather stands for the authentic and the genuine. Its animal roots etched in its pores and in the swirls of its grain, leather serves as cultural shorthand for the virtues of the real over the synthetic, the original over the copy, the luxurious over the shoddy and second-rate. From formica, vinyl siding, and particle board to cubic zirconium, knockoff designer bags, and genetically altered foods, inspired fakes of every description fly the polyester pennant of a brave new man-made world. Each represents a journey of scientific, technical, and entrepreneurial innovation. Faux Real explores this borderland of the almost-real, the ersatz, and the fake, illuminating a centuries-old culture war between the authentic and the imitative.
Author: Martha McCulloch-Williams
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 180
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Book Description
Dishes & Beverages of the Old South is a cookbook by Martha McCulloch-Williams. More of interest to the food historian than the modern cook, showing for instance how to kill a pig and how to build a smokehouse, it also contains mouth warming recipes for desserts and main courses.
