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| Author | : Sam Bowers Hilliard |
| Publisher | : University of Georgia Press |
| Total Pages | : 315 |
| Release | : 2014 |
| Genre | : Cooking |
| ISBN | : 0820346764 |
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 | : Hog and Hominy Club (Charlottesville, Va. ) |
| Publisher | : |
| Total Pages | : 116 |
| Release | : 1954 |
| Genre | : Albemarle County (Va.) |
| ISBN | : |
| Author | : John T. Edge |
| Publisher | : Penguin |
| Total Pages | : 216 |
| Release | : 2005 |
| Genre | : Cooking |
| ISBN | : 9780399152740 |
The author continues his celebration of American cuisine with a history of backyard barbecues, fast-food restaurants, and gourmet burgers, in a volume complemented by fifteen recipes.
| Author | : John Shelton Reed |
| Publisher | : Univ of North Carolina Press |
| Total Pages | : 327 |
| Release | : 2009-11-30 |
| Genre | : Cooking |
| ISBN | : 0807889717 |
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
| Author | : Sue Riddle Cronkite |
| Publisher | : |
| Total Pages | : |
| Release | : 2019-07-15 |
| Genre | : |
| ISBN | : 9780972410137 |
Louette's Wake is a work of fiction rooted in and capturing the heart and soul of a real time and place. Widely referred to as the "Wiregrass" region, the novel's journey devotedly accentuates and gives an intimate portrait derived from the author's genuine 20th Century Southern life experience. Colloquial Wiregrass language accentuates the text, making it feel like a true visit to the warm-hearted locale, and a thorough sampling of sweet and soulful Southern gospel songs greets the reader at the start of each chapter. A heartily hospitable recipe section rounds out the novel's end. Louette is haunted by her husband's mysterious disappearance, held hostage in her dreams by a threatening sinkhole and living in fear that she won't be allowed to spend time with her beloved grandson in the midst of a battle of stubborn wits with her daughter. A quirky neighbor falls in love with her and she realizes that the cloud over her head is stealing her life away. As she begins to open up to life again, Louette blows off steam by singing gospel songs and serving slabs of fudge cake to the local deputy sheriff. Her friends and neighbors think she's lost her ever-lovin' mind when she remembers her mother's wake and decides to hold one of her own, alive and breathing. Rumors spread and when a psychiatrist turns up at an oyster-shucking being held by her wacky neighbor, Louette catches on and explodes into affirming her right to live by her own joy-driven inclinations. Louette cajoles the deputy into hanging a wake invitation on the town war memorial as the tale swings hard-right into hopeful lightheartedness. The controversial wake party inspires her family, friends and neighbors to live with appreciation for what makes Southern small-town life so special, togetherness no-matter-what, and unabashed humor in the midst of real, sometimes hard to swallow, living.
| Author | : Frederick Douglass Opie |
| Publisher | : Columbia University Press |
| Total Pages | : 258 |
| Release | : 2010-06-04 |
| Genre | : Cooking |
| ISBN | : 0231146396 |
An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.
| Author | : Bartlett Jere Whiting |
| Publisher | : Harvard University Press |
| Total Pages | : 626 |
| Release | : 1977 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 9780674219816 |
p.B. J. Whiting savors proverbial expressions and has devoted much of his lifetime to studying and collecting them; no one knows more about British and American proverbs than he. The present volume, based upon writings in British North America from the earliest settlements to approximately 1820, complements his and Archer Taylor's Dictionary of American Proverbs and Proverbial Phrases, 1820-1880. It differs from that work and from other standard collections, however, in that its sources are primarily not "literary" but instead workaday writings - letters, diaries, histories, travel books, political pamphlets, and the like. The authors represent a wide cross-section of the populace, from scholars and statesmen to farmers, shopkeepers, sailors, and hunters. Mr. Whiting has combed all the obvious sources and hundreds of out-of-the-way publications of local journals and historical societies. This body of material, "because it covers territory that has not been extracted and compiled in a scholarly way before, can justly be said to be the most valuable of all those that Whiting has brought together," according to Albert B. Friedman. "What makes the work important is Whiting's authority: a proverb or proverbial phrase is what BJW thinks is a proverb or proverbial phrase. There is no objective operative definition of any value, no divining rod; his tact, 'feel, ' experience, determine what's the real thing and what is spurious."
| Author | : Richard Hopwood Thornton |
| Publisher | : |
| Total Pages | : 594 |
| Release | : 1912 |
| Genre | : Americanisms |
| ISBN | : |
| Author | : Frederick Douglass Opie |
| Publisher | : Columbia University Press |
| Total Pages | : 264 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 9780231146388 |
"Tracing the class- and race-inflected attitudes toward black folk's food in the African diaspora as it evolved in Brazil, the Caribbean, the American South, and such northern cities as Chicago and New York. Opie maps the complex cultural identity of African Americans as it developed through eating habits over hundreds of years. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history."--BOOK JACKET.
| Author | : Betty Harper Fussell |
| Publisher | : Penguin Group |
| Total Pages | : 564 |
| Release | : 1997 |
| Genre | : Cooking |
| ISBN | : 9780140263329 |
One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel. Photos.
