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"Edna Lewis (1916-2006) wrote some of America's most resonant, evocative, and significant cookbooks ever, including the now classic The Taste of Country Cooking. Lewis cooked and wrote first as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community originally founded by freed black families. Later, she wrote to commemorate and document the seasonal richness of southern foodways ... She moved from the rural South to New York City, where she became a chef and a political activist, and eventually returned to the South. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement only continues to burgeon."--

Cooking, American --- Cookbooks --- African American cooks. --- Southern style. --- History and criticism. --- Lewis, Edna.

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A wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue or a big gala party, you'll find here an abundant supply of irresistible dishes.

Cooking, American --- Confederate cooking --- Cooking, Confederate --- Cooking, Southern (United States) --- Southern cooking (United States) --- Southern style. --- Confederate style

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Combining the study of food culture with gender studies and using perƯspectives from historical, literary, environmental, and American studies, Elizabeth S.D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging-even as an untroubled source of nostalgia. A Mess of Greens offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. Five "moments" in the story of southern food-moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication-have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, A Mess of Greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly

Food habits --- Food --- Cooking, American --- Women --- History. --- Social aspects --- Southern style --- Social life and customs. --- Southern States --- Social conditions.

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North Carolina and Old Salem Cookery

Cooking, American --- Cooking --- Social Sciences --- Recreation & Sports --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- American cooking --- Cookery, American --- Southern style

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"Selected papers from the Annual Meeting of the Southern Anthropological Society, Oxford, Mississippi, February, 2007."

Cooking, American --- Food --- Food habits --- Food Handling. --- Cooking --- American--Southern style--Social aspects--Congresses --- Food--Social aspects--Southern States--Congresses --- Southern States--Social life and customs --- Social aspects --- Congresses. Southern Anthropological Society --- Congresses. --- Congresses. --- Cooking --- American--Southern style--Social aspects--Congresses --- Food--Social aspects--Southern States--Congresses --- Southern States--Social life and customs