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Author: John T. Edge
Publisher: Algonquin Books
ISBN: 1565125479
Category : Travel
Languages : en
Pages : 351
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Book Description
Reveals the finest food found in restaurants in Alabama, Georgia, Mississippi, Arkansas, the Carolinas, Texas, Virginia, Kentucky, Louisiana, and Tennessee, in a volume that also includes recipes for the best in regional cuisine.
Author: John T. Edge
Publisher: Algonquin Books
ISBN: 1565125479
Category : Travel
Languages : en
Pages : 351
Get Book Here
Book Description
Reveals the finest food found in restaurants in Alabama, Georgia, Mississippi, Arkansas, the Carolinas, Texas, Virginia, Kentucky, Louisiana, and Tennessee, in a volume that also includes recipes for the best in regional cuisine.
Author: John T. Edge
Publisher: Algonquin Books
ISBN: 1565128419
Category : Travel
Languages : en
Pages : 351
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Book Description
John T. Edge, "the Faulkner of Southern food" (the Miami Herald), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block cafés, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions. In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer.
Author: John T. Edge
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 296
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Book Description
In the pages of Southern Belly, Southern food culture chronicler John T. Edge does more than simply steer you to good eats. Much more than your ordinary guidebook grocery list of every smoke shack from Hattiesburg to Hahira, Southern Belly tells the story behind the food, people, and places that have become Southern institutions.
Author: Harvey H. Jackson III
Publisher: UNC Press Books
ISBN: 1469616769
Category : Reference
Languages : en
Pages : 406
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Book Description
What southerners do, where they go, and what they expect to accomplish in their spare time, their "leisure," reveals much about their cultural values, class and racial similarities and differences, and historical perspectives. This volume of The New Encyclopedia of Southern Culture offers an authoritative and readable reference to the culture of sports and recreation in the American South, surveying the various activities in which southerners engage in their nonwork hours, as well as attitudes surrounding those activities. Seventy-four thematic essays explore activities from the familiar (porch sitting and fairs) to the essential (football and stock car racing) to the unusual (pool checkers and a sport called "fireballing"). In seventy-seven topical entries, contributors profile major sites associated with recreational activities (such as Dollywood, drive-ins, and the Appalachian Trail) and prominent sports figures (including Althea Gibson, Michael Jordan, Mia Hamm, and Hank Aaron). Taken together, the entries provide an engaging look at the ways southerners relax, pass time, celebrate, let loose, and have fun.
Author: The Editors of Southern Living
Publisher: Time Home Entertainment
ISBN: 0848746546
Category : Cooking
Languages : en
Pages : 368
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Book Description
The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
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: William Davis
Publisher: Rodale Books
ISBN: 160961741X
Category : Health & Fitness
Languages : en
Pages : 306
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Book Description
Includes a sneak peek of Undoctored—the new book from Dr. Davis! In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
Author: Canada
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 1380
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1422
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Book Description
Author: Sara Roahen
Publisher: University of Georgia Press
ISBN: 0820348589
Category : Cooking
Languages : en
Pages : 304
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Book Description
Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet?
