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Author: Angela Jill Cooley
Publisher: University of Georgia Press
ISBN: 0820347582
Category : Cooking
Languages : en
Pages : 222
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Book Description
This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.
Author: Angela Jill Cooley
Publisher: University of Georgia Press
ISBN: 0820347582
Category : Cooking
Languages : en
Pages : 222
Get Book Here
Book Description
This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.
![The World of Jim Crow America [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/IRjOEAAAQBAJ?fife=w80-h100)
Author: Steven A. Reich
Publisher: Bloomsbury Publishing USA
ISBN: 144085081X
Category : History
Languages : en
Pages : 848
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Book Description
This two-volume set is a thematically-arranged encyclopedia covering the social, political, and material culture of America during the Jim Crow Era. What was daily life really like for ordinary African American people in Jim Crow America, the hundred-year period of enforced legal segregation that began immediately after the Civil War and continued until the passage of the Civil Rights Act of 1964 and Voting Rights Act of 1965? What did they eat, wear, believe, and think? How did they raise their children? How did they interact with government? What did they value? What did they do for fun? This Daily Life encyclopedia explores the lives of average people through the examination of social, cultural, and material history. Supported by the most current research, the multivolume set examines social history topics—including family, political, religious, and economic life—as it illuminates elements of a society's emotional life, interactions, opinions, views, beliefs, intimate relationships, and connections between individuals and the greater world. It is broken up into topical sections, each dealing with a different aspect of cultural life. Each section opens with an introductory essay, followed by A–Z entries on various aspects of that topic.
Author: Matthew L. Downs
Publisher: LSU Press
ISBN: 0807170127
Category : History
Languages : en
Pages : 257
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Book Description
Edited by Matthew L. Downs and M. Ryan Floyd, The American South and the Great War, 1914–1924 investigates how American participation in World War I further strained the region’s relationship with the federal government, how wartime hardships altered the South’s traditional social structure, and how the war effort stressed and reshaped the southern economy. The volume contends that participation in World War I contributed greatly to the modernization of the South, initiating changes ultimately realized during World War II and the postwar era. Although the war had a tremendous impact on the region, few scholars have analyzed the topic in a comprehensive fashion, making this collection a much-needed addition to the study of American and southern history. These essays address a variety of subjects, including civil rights, economic growth and development, politics and foreign policy, women’s history, gender history, and military history. Collectively, this volume highlights a time and an experience often overshadowed by later events, illustrating the importance of World War I in the emergence of a modern South.
Author: Marcie Cohen Ferris
Publisher: UNC Press Books
ISBN: 1469617692
Category : Cooking
Languages : en
Pages : 494
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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: Jennifer Jensen Wallach
Publisher: UNC Press Books
ISBN: 146964522X
Category : Social Science
Languages : en
Pages : 265
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Book Description
Jennifer Jensen Wallach's nuanced history of black foodways across the twentieth century challenges traditional narratives of "soul food" as a singular style of historical African American cuisine. Wallach investigates the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of "proper" food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America. Directly linking black political activism to both material and philosophical practices around food, Wallach frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. The process of choosing what and how to eat, Wallach argues, played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.
Author: Romi Neustadt
Publisher: Penguin Group
ISBN: 0593853946
Category : Business & Economics
Languages : en
Pages : 225
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Book Description
Bestselling author, entrepreneur, speaker, and life and business coach Romi Neustadt has a message for women: You CAN have it all--just not at the same damn time. Romi Neustadt is a mom of two, a wife, a daughter, bestselling author, speaker, entrepreneur, and coach. What's more, she's achieved these things without a staff of 10, the ability to sleep two hours a night or driving herself batsh*t crazy. She's figured out the key to having it all: Priorities, babe. In her second book, Romi provides a no-BS blueprint for women to figure out what to focus on and what not to. She explains why saying YES to everything and everyone really means saying NO to the things that matter -- to your goals, your dreams, and your true self. The key to achieving your wildest dreams isn't to downsize them. It's to embrace them more fully, and discard everything that isn't serving them. This book will teach you how to: Zone in on what really matters to you, so you can ditch everything that isn't serving your dreams. Recognize and embrace your true worth as a provider, partner, and all-around kickass human. Say no to the millionth request from your kid's school for home-baked goods--without experiencing mom guilt. Establish boundaries that stick with coworkers, friends, and family. Ditch toxic relationships and the soul-sucking drama that accompanies them. Stop feeling like an imposter in your own life. Create habits that protect your time and energy. Kick fear (of not being lovable, pretty, or good enough) to the curb once and for all. Written in the same down-to-earth, accessible style that made her first book, Get Over Your Damn Self, a beloved bestseller, this book is for every woman who wants to live a fulfilled, authentic life without feeling stressed and exhausted. Romi is living proof that it's possible, and you will be too.
Author: Mark A. Johnson
Publisher: Arcadia Publishing
ISBN: 1439662126
Category : History
Languages : en
Pages : 184
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Book Description
From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a group of reformers wanted to eliminate the southern staple because politicians used it to entice voters. As the state and nation changed through wars and the civil rights movement, so did Alabama barbecue. Alabama restaurants like Big Bob Gibson's, Dreamland and Jim 'n Nick's have earned fans across the country. Mark A. Johnson traces the development of the state's famous food from the earliest settlement of the state to the rise of barbecue restaurants.
Author: Ari Weinzweig
Publisher: Zingerman's Press
ISBN: 0989349462
Category : Business & Economics
Languages : en
Pages : 599
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Book Description
Ari’s new book is the culmination of a lifetime of learning and thirty four years in business, the last three of which have been spent intensively studying, reflecting on, and writing about the critical role of beliefs in the businesses and organizations of which we’re a part. The fruits of that labor are now available in this new 600-page book. We could tell you more about what's in the book but we think John U. Bacon, author of the New York Times' bestseller, Endzone: The Rise, Fall and Return of Michigan Football, said it better than we ever could! “Some business leaders know practice. Some know theory. Ari Weinzweig is one of the few who knows both. He has built a famously successful organization, while giving it more thought than do the business gurus who merely philosophize about such things. The insights Ari shares here are both deeply perceptive and highly practical, from the ideas of Howard Zinn, Viktor Frankl and Anais Nin on one page, to the importance of learning your employees’ names on the next. Like its author, this book is uncommonly smart, helpful, and just plain fun.”
Author: Carrie Helms Tippen
Publisher: University of Arkansas Press
ISBN: 1682260658
Category : Cooking
Languages : en
Pages : 230
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Book Description
In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity. Tippen discusses the act of cooking as a way to perform—and therefore reinforce—the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are—or who we think we are.
Author: Geraldine DeRuiter
Publisher: Crown
ISBN: 0593444493
Category : Biography & Autobiography
Languages : en
Pages : 337
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Book Description
NATIONAL BESTSELLER • From the James Beard Award–winning blogger behind The Everywhereist come hilarious, searing essays on how food and cooking stoke the flames of her feminism. “With charm and humor, Geraldine DeRuiter welcomes us into her personal history and thus reconnects us with ourselves.”—Mikki Kendall, New York Times bestselling author of Hood Feminism When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe—for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, and she happened to make food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times, lauded by industry luminaries from Martha Stewart to New York Times restaurant critic Pete Wells, and would land DeRuiter in the middle of a media firestorm. She found herself on the receiving end of dozens of threats when all she wanted to do was make something to eat (and, okay fine, maybe take down the patriarchy). In If You Can’t Take the Heat, DeRuiter shares stories about her shockingly true, painfully funny (and sometimes just painful) adventures in gastronomy. We’ll learn how she finally got a grip on her debilitating anxiety by emergency meal–planning for the apocalypse. (“You are probably deeply worried that in times of desperation I would eat your pets. And yes, I absolutely would.”) Or how she learned to embrace her hanger. (“Because women can be a lot of things, but we can’t be angry. Or president, apparently.”) And how she inadvertently caused another international incident with a negative restaurant review. (She made it on to the homepage of The New York Times’s website! And she got more death threats!) Deliciously insightful and bitingly clever, If You Can’t Take the Heat is a fresh look at food and feminism from one of the culinary world’s sharpest voices.
