TY  - BOOK
AU  - Edge,John T.
AU  - Engelhardt,Elizabeth S.D.
AU  - Ownby,Ted
TI  - The larder: food studies methods from the American South 
T2  - Southern foodways alliance studies in culture, people, and place
SN  - 9780820346526
AV  - GT2853.U5 L37 2013
U1  - 394.1/20975394.120975 
PY  - 2013///
CY  - Athens, London
PB  - University of Georgia Press
KW  - Food habits
KW  - Southern States
KW  - Food preferences
KW  - Food
KW  - Psychological aspects
KW  - Habitudes alimentaires
KW  - États-Unis (Sud)
KW  - Préférences alimentaires
KW  - Aliments
KW  - Aspect psychologique
KW  - SOCIAL SCIENCE
KW  - Anthropology
KW  - Cultural
KW  - bisacsh
KW  - COOKING
KW  - History
KW  - fast
KW  - Manners and customs
KW  - Social life and customs
KW  - Electronic books
N1  - Includes bibliographical references and index; Cover; Contents; Acknowledgments; INTRODUCTION: Redrawing the Grocery: Practices and Methods for Studying Southern Food; PART 1 COOKBOOKS AND INGREDIENTS; CHAPTER 1 "Everybody Seemed Willing to Help": The Picayune Creole Cook Book as Battleground, 1900-2008; CHAPTER 2 The Women of St. Paul's Episcopal Church Were Worried: Transforming Domestic Skills into Saleable Commodities in Texas; CHAPTER 3 Prospecting for Oil; CHAPTER 4 Bodies of the Dead: The Wild in Southern Foodways; PART 2 PEOPLE AND COMMUNITIES; CHAPTER 5 The Soul of the South: Race, Food, and Identity in the American South; CHAPTER 6 Italian New Orleans and the Business of Food in the Immigrant City: There's More to the Muffuletta than Meets the EyeCHAPTER 7 Mother Corn and the Dixie Pig: Native Food in the Native South; CHAPTER 8 A Salad Bowl City: The Food Geography of Charlotte, North Carolina; PART 3 SPACES AND TECHNOLOGIES; CHAPTER 9 Eating Technology at Krispy Kreme; CHAPTER 10 "America's Place for Inclusion": Stories of Food, Labor, and Equality at the Waffle House; CHAPTER 11 "The Customer Is Always White": Food, Race, and Contested Eating Space in the South; PART 4 MATERIAL CULTURES; CHAPTER 12 The "Stuff " of Southern Food: Food and Material Culture in the American SouthCHAPTER 13 The Dance of Culinary Patriotism: Material Culture and the Performance of Race with Southern Food; CHAPTER 14 "I'm Talkin' 'Bout the Food I Sells": African American Street Vendors and the Sound of Food from Noise to Nostalgia; PART 5 ON AUTHENTICITY; CHAPTER 15 Edgeland Terroir: Authenticity and Invention in New Southern Foodways Strategy; CHAPTER 16 Conclusion: Go Forth with Method; Contributors; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z
N2  - The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies. The Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T. Fertel, writing on subj
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ER  -