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Cargando... The Potlikker Papers: A Food History of the Modern Southpor John T. Edge
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Listened via audiobook. Nice narration and interesting notes on the food we eat today. Learned a lot of insights on Southern food and the means behind it. Worth listening/reading. ( ) Potlikker is the liquid left in the pot after boiling greens like collards or mustard. During slavery, the owners would dine on the greens, while the liquid in the pot was left for the slaves to consume. This potlikker is far more nutritious than the boiled greens and modern Southern chefs have reclaimed it. The Potlikker Papers is a social history of food in the American South and how the food the South is known for, from fried chicken to hopping John to gumbo to po' boys is a result of the African, Native American and European cultures that influenced what we eat now. John T. Edge is the director of the Southern Foodways Alliance, and his passion for every aspect of Southern cuisine is evident in every page of this excellent book. I would highly recommend this book to anyone interested in food or who lives (or has lived) in the American South. For those who appreciate good food and live in one of the Southern states, it's required reading. Well researched. A different type of history book that centers on what we eat and how we prepare it. Civil rights and the roots of cuisine are all integral parts of our story. This book is like an urban walk where something new is revealed around every corner. I was thankful many, many times for each of those new corners. sin reseñas | añadir una reseña
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"A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.
"Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people's history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South's fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism--and reveals how Southern food has become a shared culinary language for the nation."--Jacket. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.5975Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Southeastern U.S.Clasificación de la Biblioteca del CongresoValoraciónPromedio:
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