The New Encyclopedia of Southern Culture: Volume 7: Foodways (New Encyclopedia of Southern Culture)

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. Volume 1: Religion. In This Volume Of The New Encyclopedia Of Southern Culture, Contributors Have Revised Entries From The Original Encyclopedia On Topics Ranging From Religious Broadcasting To Snake Handling And Added New Entries On Such Topics As Asian Religions, Latino Religion, New Age Religion, Islam, Native American Religion, And Social Activism. With The Contributions Of More Than 60 Authorities In The Field--including Paul Harvey, Loyal Jones, Wayne Flynt, And Samuel F. Weber--this Volume Is An Accessibly Written, Up-to-date Reference To Religious Culture In The American South. Volume 2: Geography. This Volume Addresses General Topics Of Cultural Geographic Interest, Such As Appalachia, Exiles And Expatriates, Latino And Jewish Populations, Migration Patterns, And The Profound Disneyfication Of Central Florida. Entries With A More Concentrated Focus Examine Major Cities, Such As Atlanta, New Orleans, And Memphis; The Influence Of Black And White Southern Migrants On Northern Cities; And Individual Subregions, Such As The Piedmont, Piney Woods, Tidewater, And Delta. Putting Together The Disparate Pieces That Make Up The Place Called The South, This Volume Sets The Scene For The Discussions In All The Other Volumes Of The New Encyclopedia Of Southern Culture. Volume 3: History. This Volume Broadly Surveys History In The American South From The Paleoindian Period (approximately 8000 B.c.e.) To The Present. In 118 Essays, Contributors Cover The Turbulent Past Of The Region That Has Witnessed Frequent Racial Conflict, A Bloody Civil War Fought And Lost On Its Soil, Massive In- And Out-migration, Major Economic Transformations, And A Civil Rights Movement That Brought Fundamental Change To The Social Order. Volume 4: Myth, Manners, And Memory. This Volume Addresses The Cultural, Social, And Intellectual Terrain Of Myth, Manners, And Historical Memory In The American South. Evaluating How A Distinct Southern Identity Has Been Created, Recreated, And Performed Through Memories That Blur The Line Between Fact And Fiction, This Volume Paints A Broad, Multihued Picture Of The Region Seen Through The Lenses Of Belief And Cultural Practice. V. 1. Religion, Vol. Ed. Samuel S. Hill -- V. 2. Geography, Vol. Ed. Richard Pillsbury -- V. 3. History, Vol. Ed. Charles Reagan Wilson -- V. 4. Myth, Manners, And Memory, Vol. Ed. Charles Reagan Wilson -- V. 5 Language, Vol. Ed. Michael Montgomery & Ellen Johnson -- V. 6 Ethnicity. Vol. Ed. Celeste Ray -- V. 7. Foodways, Vol. Ed. John T. Edge -- V. 8. Environment, Vol. Ed. Martin Melosi -- V. 9. Literature, Vol. Ed. M. Thomas Inge -- V. 10. Law & Politics, Vol. Ed. James W. Ely Jr. & Bradley G. Bond -- V. 11. Agriculture & Industry, Vol. Ed. Melissa Walker & James C. Cobb -- V. 12. Music, Vol. Ed. Bill Malone -- V. 13. Gender, Vol. Ed. Nancy Bercaw & Ted Ownby -- V. 14. Folklife, Vol. Ed. Glenn Hinson & William Ferris -- V. 15. Urbanization, Vol. Ed. Wanda Rushing -- V. 16. Sports & Recreation, , Vol. Ed. Harvey H. Jackson Iii -- V. 17. Education, Vol. Ed Clarence L. Mohr -- V. 18. Media, Vol. Ed Allison Graham & Sharon Montheith -- V. 19. Violence, Vol. Ed Amy Louise Wood -- V. 20. Social Class, Vol. Ed Larry J. Griffin & Peggy G. Hargis -- V. 21. Art And Architecture, Vol. Ed Judith H. Bonner & Estill Curtis Pennington -- V. 22. Science And Medicine, Vol. Ed James G. Thomas, Jr. & Charles Reagan Wilson -- V. 23. Folk Art, Vol. Ed Carol Crown & Cheryl Rivers -- V. 24. Race, Vol. Ed Thomas C. Holt & Laurie B. Green. Charles Reagan Wilson, General Editor ; James G. Thomas Jr., Managing Editor ; Ann J. Abadie, Associate Editor. Rev. Ed. Of: Encyclopedia Of Southern Culture. 1991. Sponsored By The Center For The Study Of Southern Culture At The University Of Mississippi. Includes Bibliographical References And Indexes. Content: Southern foodways. African American foodways -- Appalachian foodways -- Barbecue -- Beef -- Beverages -- Cajun foodways -- Caribbean foodways -- Civil War -- Cookbooks -- Cookbooks, community -- Ethnicity and food -- Farming -- Funderal food and cemetery cleaning -- Game cookery -- Gender and food -- Gulf Coast foodways -- Hispanic American foodways -- Jewish foodways -- Literature, food in -- Lowcountry foodways -- Lunch counters (Civil Rights Era) -- Meals -- Music and food -- New Orleans foodways -- Pork -- Poultry -- Religion and food -- Roadside restaurants -- Social class and food -- Soul food. Aunt Jemima -- Barbecue, Carolinas -- Barbecue, Memphis and Tennessee -- Barbecue, Texas -- Beans -- Beaufort stew/Frogmore stew -- Benne -- Biscuits -- Black-eyed peas -- Bourbon whiskey -- Ella Brennan -- Marion Lea Brown -- Brunswick stew -- Burgoo -- Cakes -- Catfish -- Leah Lange Chase -- Chess pie -- Chicken, fried -- Chitterlings -- Craig Claiborne -- Coca-Cola -- Coons and possums -- Corn -- Cornbread -- Country Captain -- Country ham -- Crawfish -- Deviled eggs -- Henrietta Stanley Dull -- Fast food -- Fish, rough -- Fish camp -- Goo Goo Clusters -- Gravy -- Greens -- Greens, collard -- Greens, turnip -- Grits -- Gumbo -- Hash, South Carolina -- Lafcadio Hearn -- Annabella Powell Hill -- Duncan Hines -- Hot tamales -- Hushpuppies -- Jack Daniel Distillery -- Jambalaya -- Thomas Jefferson -- King Cakes -- Krispy Kreme -- Emeril Lagasse -- Edna Lewis -- Maque Choux -- Ernest Matthew Mickler -- Mint Julip -- MoonPies -- Moonshing and moonshining -- Muddle -- Mullet -- Bill Neal -- Okra -- Onions, Vidalia -- Oranges -- Oysters -- Oysters Rockefeller -- Panfish -- Peaches -- Peanuts -- Pecans -- Pepper vinegar -- Peppers, hot -- Persimmons -- Pickling -- Pies -- Pimento cheese -- Po' Boy -- Poke Sallet -- Pots and skillets -- Pralines -- Preserves and jellies -- Paul Prudhomme -- Puddings -- Quail -- Ramos Gin Fizz -- Ramps -- Mary Randolph -- Marjorie Kinnan Rawlings -- Red beans and rice -- Restaurants, Atlanta -- Restaurants, Charleston -- Restaurants, Nashville -- Restaurants, New Orleans -- Rice -- Rice, red -- Roux -- Rum -- Colonel Harland Sanders -- Sandwiches -- Clarence Saunders -- Sazerac -- Sorghum -- Spoonbread -- Squash -- Stack cake -- Sugar and sugarcane -- Sweet potatoes -- Tabasco -- Tasso -- Tea rooms -- Tomatoes -- Uncle Ben's -- Waffle House -- Eugene Ferdinand Walter -- George Washington -- Watermelon -- Justin Wilson -- Wine. 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. "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 of 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. This book offers a primer on America's foremost regional cuisine, a catalog of cookery that encompasses learned disquisitions on Moon Pies and moonshine, biographies of restaurateurs and food writers, and essays exploring how ethnicity, race, and religion each simultaneously affect and reflect the region's foodways."--BOOK JACKET This 7th volume of The New Encyclopedia of Southern Culture marks the first encyclopedia on the food cultures of the South. Articles explore 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