Driven by consumers’ desire for slow and local food, craft breweries, traditional butchers, cheese makers and bakeries have been popping up across the US in the last twenty years. Typically urban and staffed predominantly by white middle class men, these industries are perceived as a departure from tradition and mainstream lifestyles. But this image obscures the diverse communities that have supported artisanal foods for centuries.
Using the oral histories of over 100 people, this book brings to light the voices, experiences, and histories of marginalized groups who keep Southern foodways alive. The larger than life stories of these individuals reveal the complex reality behind the movement and show how they are the backbone of the so-called ‘new explosion’ of craft food.
Table of Content
Introduction: Crafting Revisions from Southern Food Culture
Terroir in a Glass: The Rise of Southern Winemaking
Water and Waves: The Rebirth of Coastal Fishing Communities
Local Markets: Value- added Products at Farmers’ Markets
Smokehouses: The Art of Curing Meats
Beyond Popeye’s and KFC: The Whitewashing of Southern Food Restaurants
Conclusion: The Future of Southern Food
About the author
Kaitland M. Byrd is Lecturer in Sociology at Virginia Tech and a visiting scholar at the National Center for Institutional Diversity at the University of Michigan.
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