Hog Meat and Hoecake PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Hog Meat and Hoecake PDF full book. Access full book title Hog Meat and Hoecake by Sam Bowers Hilliard. Download full books in PDF and EPUB format.
Author: Sam Bowers Hilliard
Publisher: University of Georgia Press
ISBN: 0820347027
Category : History
Languages : en
Pages : 315
Get Book Here
Book Description
When historical geographer Sam B. Hilliard's book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region's history, culture, and politics, and it has since become a landmark of foodways scholarship. In the book Hilliard examines the food supply, dietary habits, and agricultural choices of the antebellum American South, including Arkansas, Louisiana, Mississippi, Tennessee, Alabama, Georgia, North Carolina, and South Carolina. He explores the major southern food sources at the time, the regional production of commodity crops, and the role of those products in the subsistence economy. Far from being primarily a plantation system concentrating on cash crops such as cotton and tobacco, Hilliard demonstrates that the South produced huge amounts of foodstuffs for regional consumption. In fact, the South produced so abundantly that, except for wines and cordials, southern tables were not only stocked with the essentials but amply laden with veritable delicacies as well. (Though contrary to popular opinion, neither grits nor hominy ever came close to being universally used in the South prior to the Civil War.) Hilliard's focus on food habits, culture, and consumption was revolutionary--as was his discovery that malnutrition was not a major cause of the South's defeat in the Civil War. His book established the methods and vocabulary for studying a region's cuisine in the context of its culture that foodways scholars still employ today. This reissue is an excellent and timely reminder of that.
Author: Sam Bowers Hilliard
Publisher: University of Georgia Press
ISBN: 0820347027
Category : History
Languages : en
Pages : 315
Get Book Here
Book Description
When historical geographer Sam B. Hilliard's book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region's history, culture, and politics, and it has since become a landmark of foodways scholarship. In the book Hilliard examines the food supply, dietary habits, and agricultural choices of the antebellum American South, including Arkansas, Louisiana, Mississippi, Tennessee, Alabama, Georgia, North Carolina, and South Carolina. He explores the major southern food sources at the time, the regional production of commodity crops, and the role of those products in the subsistence economy. Far from being primarily a plantation system concentrating on cash crops such as cotton and tobacco, Hilliard demonstrates that the South produced huge amounts of foodstuffs for regional consumption. In fact, the South produced so abundantly that, except for wines and cordials, southern tables were not only stocked with the essentials but amply laden with veritable delicacies as well. (Though contrary to popular opinion, neither grits nor hominy ever came close to being universally used in the South prior to the Civil War.) Hilliard's focus on food habits, culture, and consumption was revolutionary--as was his discovery that malnutrition was not a major cause of the South's defeat in the Civil War. His book established the methods and vocabulary for studying a region's cuisine in the context of its culture that foodways scholars still employ today. This reissue is an excellent and timely reminder of that.
Author: Sam Bowers Hilliard
Publisher: University of Georgia Press
ISBN: 0820346764
Category : Cooking
Languages : en
Pages : 315
Get Book Here
Book Description
First published in 1972, it is one of the first scholarly examinations of the important role food played in the antebellum South's history, culture, and politics. Drawing from diaries, the census, the press, and farm records, it has become a landmark of food ways scholarship.
Author: Joe Gray Taylor
Publisher: LSU Press
ISBN: 9780807133514
Category : History
Languages : en
Pages : 204
Get Book Here
Book Description
A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomy from the sparse diet of Jamestown settlers, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South. Brimming with memorable detail, this book by Joe Gray Taylor ranges from the groaning plates of the great plantations, witnessed by Frederick Law Olmsted and a great many others, to the less-than-appetizing extreme guests often confronted in the South's nineteenth-century inns and taverns: "execrable coffee, rancid butter, and very dubious meat." Taylor describes the diet of the early pioneers, with its corn bread, beaver-tail soup, and black bear meat, and the creation of the South's regional cuisines, including Kentucky's burgoo and south Louisiana's gumbo. He tells of the rounds of visitation that were the social lifeblood of the Old South, of the fatback and hoecake that fed plantation slaves, and of the starvation diet of the Confederate soldier and civilian. Taylor then looks at how technological advances and urbanization have in some cases enhanced, but more often diluted, the southern eating experience, and he finds that despite the introduction of fast-food "abominations" and factory-made horrors such as quick grits and canned biscuits, the region's sturdy eating, drinking, and social traditions still flourish in many byways and on some main avenues of the modern South. In a new introduction, noted food writer John Egerton looks at what motivated Joe Gray Taylor to undertake this fine study and discusses how southern food studies have progressed since the book was first released.
Author:
Publisher: University of Alabama Press
ISBN: 0817303413
Category : History
Languages : en
Pages : 550
Get Book Here
Book Description
From Civil War to Civil Rights, Alabama 1860-1960 offers a collection of insightful and illuminating essays from The Alabama Review which trace the history of Alabama from the dramatic destruction of the Civil War to the turbulent early years of the Civil Rights movements.
Author: Marcie Cohen Ferris
Publisher: UNC Press Books
ISBN: 1469617692
Category : Cooking
Languages : en
Pages : 494
Get Book Here
Book Description
In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and civil rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day. The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
Author: John T. Edge
Publisher: UNC Press Books
ISBN: 1469616521
Category : Reference
Languages : en
Pages : 333
Get Book Here
Book Description
When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Author: Kelly Houston Jones
Publisher: University of Georgia Press
ISBN: 0820360198
Category : History
Languages : en
Pages : 285
Get Book Here
Book Description
In the first book-length study of Arkansas slavery in more than sixty years, A Weary Land offers a glimpse of enslaved life on the South’s western margins, focusing on the intersections of land use and agriculture within the daily life and work of bonded Black Arkansans. As they cleared trees, cultivated crops, and tended livestock on the southern frontier, Arkansas’s enslaved farmers connected culture and nature, creating their own meanings of space, place, and freedom. Kelly Houston Jones analyzes how the arrival of enslaved men and women as an imprisoned workforce changed the meaning of Arkansas’s acreage, while their labor transformed its landscape. They made the most of their surroundings despite the brutality and increasing labor demands of the “second slavery”—the increasingly harsh phase of American chattel bondage fueled by cotton cultivation in the Old Southwest. Jones contends that enslaved Arkansans were able to repurpose their experiences with agricultural labor, rural life, and the natural world to craft a sense of freedom rooted in the ability to own land, the power to control their own movement, and the right to use the landscape as they saw fit.
Author: William Carson Corsan
Publisher:
ISBN: 9780807120378
Category : History
Languages : en
Pages : 188
Get Book Here
Book Description
Corsan visited the Confederacy in the fall of 1862 to judge the impact of the American Civil War on his business's future prospects. In a clear, lively, and, at times, humorous style, Corsan details his experiences, which include nearly being drafted into the Rebel army. He also records southerners' attitudes toward the war.
Author: Mark Michael Smith
Publisher: Oxford University Press, USA
ISBN: 0199759987
Category : History
Languages : en
Pages : 217
Get Book Here
Book Description
Historical accounts of major events have almost always relied upon what those who were there witnessed. Nowhere is this truer than in the nerve-shattering chaos of warfare, where sight seems to confer objective truth and acts as the basis of reconstruction. In The Smell of Battle, the Taste of Siege, historian Mark M. Smith considers how all five senses, including sight, shaped the experience of the Civil War and thus its memory, exploring its full sensory impact on everyone from the soldiers on the field to the civilians waiting at home. From the eardrum-shattering barrage of shells announcing the outbreak of war at Fort Sumter; to the stench produced by the corpses lying in the mid-summer sun at Gettysburg; to the siege of Vicksburg, once a center of Southern culinary aesthetics and starved into submission, Smith recreates how Civil War was felt and lived. Relying on first-hand accounts, Smith focuses on specific senses, one for each event, offering a wholly new perspective. At Bull Run, the similarities between the colors of the Union and Confederate uniforms created concern over what later would be called friendly fire and helped decide the outcome of the first major battle, simply because no one was quite sure they could believe their eyes. He evokes what it might have felt like to be in the HL Hunley submarine, in which eight men worked cheek by jowl in near-total darkness in a space 48 inches high, 42 inches wide. Often argued to be the first total war, the Civil War overwhelmed the senses because of its unprecedented nature and scope, rendering sight less reliable and, Smith shows, forcefully engaging the nonvisual senses. Sherman's March was little less than a full-blown assault on Southern sense and sensibility, leaving nothing untouched and no one unaffected. Unique, compelling, and fascinating, The Smell of Battle, The Taste of Siege, offers readers way to experience the Civil War with fresh eyes.
Author: James R. Gibson
Publisher: University of Toronto Press
ISBN: 1487597525
Category : History
Languages : en
Pages : 340
Get Book Here
Book Description
Andrew Hill Clark (1911-1975) was responsible for much of the recent rise of historical geography in North America. The focus on his research was the opening of New World lands by European peoples, and this North American experience is the subject of this collection of essays written by eight of Clark's students. They examine the role of a new physical and economic environment – particularly abundant and cheap land – in the settlement of New France, the cultural and physical problems that conditioned Russian America, the transformation of cultural regionalism in the eastern United States between the late colonial seaboard and the early republican interior, the changing economic geography of rice farming on the antebellum Southern seaboard, the interrelationships of the European and Indian economies in the pre-conquest fur trade of Canada, differential acculturation and ethnic territoriality among three immigrant groups in Kansas in the late nineteenth and early twentieth centuries, the development in England and the United States of similar social geographic images of the Victorian city, and the erosion of a sense of place and community by possessive individualism in eighteenth-century Pennsylvania. The essays are preceded by an appreciation of Clark as an historical geographer written by D.W. Meinig and are brought together in an epilogue by John Warkentin. The work is an unusually consistent Festchrift which should appeal to all interested in the patterns of North American settlement.
