Auteur: John T. Edge

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 us …

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourge …

When historical geographer Sam B. Hilliard’s book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food playe …

Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on …

Yes, there is barbecue, but that’s just one course of the meal. With Vinegar and Char the Southern Foodways Alliance celebrates twenty years of symposia by offering a collection of poems that are by …

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, b …

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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, b …

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contempora …

Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers.It’s no overstatement to say that the state …

Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers.It’s no overstatement to say that the state …

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contempora …

Paul and Angela Knipple’s culinary tour of the contemporary American South celebrates the flourishing of global food traditions ‘down home.’ Drawing on the authors’ firsthand interviews and reportage …

A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national …

A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national …