Southern Foodways and Culture: Local Considerations and Beyond by Lisa J. Lefler
English | Mar. 16, 2013 | ISBN: 0984644547 | 188 Pages | PDF | 1 MB
English | Mar. 16, 2013 | ISBN: 0984644547 | 188 Pages | PDF | 1 MB
Southern Foodways and Culture brings together papers from the 46th Southern Anthropological Society (SAS) meeting in Oxford, Mississippi. This volume represents the work of anthropologists who share interest in the importance of food and in the use of plants and animals.
People of the South speak of food as often and casually as others talk about the weather. We speak of special dishes, local diners, and annual food-centered events. We talk about what we ate when we were growing up, how food was prepared, and how it tasted. Inevitably, memories emerge of grandmothers in the kitchen: at a wood-stove making biscuits and gravy, next to a large iron cauldron making hominy, putting up jars of “bleached fruit,” or preparing enough food for dozens of family members and guests for a holiday meal. Each memory is so vivid you can smell it.