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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 428
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Book Description
Author: Connie L. Lester
Publisher: University of Georgia Press
ISBN: 082032762X
Category : History
Languages : en
Pages : 336
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Book Description
Up from the Mudsills of Hell analyzes agrarian activism in Tennessee from the 1870s to 1915 within the context of farmers’ lives, community institutions, and familial and communal networks. Locating the origins of the agrarian movements in the state’s late antebellum and post-Civil War farm economy, Connie Lester traces the development of rural reform from the cooperative efforts of the Grange, the Agricultural Wheel, and the Farmers’ Alliance through the insurgency of the People’s Party and the emerging rural bureaucracy of the Cooperative Extension Service and the Tennessee Department of Agriculture. Lester ties together a rich and often contradictory history of cooperativism, prohibition, disfranchisement, labor conflicts, and third-party politics to show that Tennessee agrarianism was more complex and threatening to the established political and economic order than previously recognized. As farmers reached across gender, racial, and political boundaries to create a mass movement, they shifted the ground under the monoliths of southern life. Once the Democratic Party had destroyed the insurgency, farmers responded in both traditional and progressive ways. Some turned inward, focusing on a localism that promoted--sometimes through violence--rigid adherence to established social boundaries. Others, however, organized into the Farmers’ Union, whose membership infiltrated the Tennessee Department of Agriculture and the Cooperative Extension Service. Acting through these bureaucracies, Tennessee agrarian leaders exerted an important influence over the development of agricultural legislation for the twentieth century. Up from the Mudsills of Hell not only provides an important reassessment of agrarian reform and radicalism in Tennessee, but also links this Upper South state into the broader sweep of southern and American farm movements emerging in the late nineteenth century.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 428
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Author:
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ISBN:
Category :
Languages : en
Pages : 404
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Book Description
Author: Douglas Stevenson
Publisher: New Society Publishers
ISBN: 0865717699
Category : Social Science
Languages : en
Pages : 243
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Book Description
From commune to ecovillage — an in-depth look at the past, present and future of the world’s best-known intentional community
Author: Caneta Skelley Hankins
Publisher:
ISBN: 9780615882550
Category : Century farms
Languages : en
Pages : 173
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Book Description
Author: Paul K. Conkin
Publisher: University Press of Kentucky
ISBN: 081313868X
Category : History
Languages : en
Pages : 240
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Book Description
At a time when food is becoming increasingly scarce in many parts of the world and food prices are skyrocketing, no industry is more important than agriculture. Humans have been farming for thousands of years, and yet agriculture has undergone more fundamental changes in the past 80 years than in the previous several centuries. In 1900, 30 million American farmers tilled the soil or tended livestock; today there are fewer than 4.5 million farmers who feed a population four times larger than it was at the beginning of the century. Fifty years ago, the planet could not have sustained a population of 6.5 billion; now, commercial and industrial agriculture ensure that millions will not die from starvation. Farmers are able to feed an exponentially growing planet because the greatest industrial revolution in history has occurred in agriculture since 1929, with U.S. farmers leading the way. Productivity on American farms has increased tenfold, even as most small farmers and tenants have been forced to find other work. Today, only 300,000 farms produce approximately ninety percent of the total output, and overproduction, largely subsidized by government programs and policies, has become the hallmark of modern agriculture. A Revolution Down on the Farm: The Transformation of American Agriculture since 1929 charts the profound changes in farming that have occurred during author Paul K. Conkin's lifetime. His personal experiences growing up on a small Tennessee farm complement compelling statistical data as he explores America's vast agricultural transformation and considers its social, political, and economic consequences. He examines the history of American agriculture, showing how New Deal innovations evolved into convoluted commodity programs following World War II. Conkin assesses the skills, new technologies, and government policies that helped transform farming in America and suggests how new legislation might affect farming in decades to come. Although the increased production and mechanization of farming has been an economic success story for Americans, the costs are becoming increasingly apparent. Small farmers are put out of business when they cannot compete with giant, non-diversified corporate farms. Caged chickens and hogs in factory-like facilities or confined dairy cattle require massive amounts of chemicals and hormones ultimately ingested by consumers. Fertilizers, new organic chemicals, manure disposal, and genetically modified seeds have introduced environmental problems that are still being discovered. A Revolution Down on the Farm concludes with an evaluation of farming in the twenty-first century and a distinctive meditation on alternatives to our present large scale, mechanized, subsidized, and fossil fuel and chemically dependent system.
Author: John Tullock
Publisher: The Countryman Press
ISBN: 1682681017
Category : Cooking
Languages : en
Pages : 471
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Book Description
More than 100 recipes from Southern Appalachia's culinary renaissance The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock’s blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include: Sweet Onion Upside-Down Corn Bread Fried Green Tomatoes Skillet Braised Pork Chops Blackberry Crumble Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.
Author: Lisl H. Detlefsen
Publisher:
ISBN: 9781948898003
Category : Juvenile Fiction
Languages : en
Pages : 32
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Book Description
A delicious celebration of food and farming sure to inspire readers of all ages to learn more about where their food comes from - right this very minute! Here are the stories of what farmers really do to bring food to the table.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 776
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Book Description
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.
