Edge, Engelhardt, Ownby, and their contributors touch on issues familiar in southern studies―especially the roles of race, class, and gender―and do so in an exceptionally fresh and tangible way, through food. This is one of the best collections of food scholarship.
(Warren Belasco visiting professor of gastronomy at Boston University and author of Food: The Key Concepts
There exist collections of scholarship in food studies, of scholarship in southern studies in general, and of scholarship in southern food in particular, but no food studies collection I know of focuses mainly on methods. This is new and worthy of publication.
(Amy Bentley editor of A Cultural History of Food in the Modern Age
About the Author
JOHN T. EDGE is the director of the Southern Foodways Alliance at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture
. ELIZABETH ENGELHARDT is a professor of American studies and women’s and gender studies at the University of Texas, Austin and is the chair of the Department of American Studies. She is the author of A Mess of Greens: Southern Gender and Southern Food
(Georgia) and The Tangled Roots of Feminism, Environmentalism, and Appalachian Literature
. TED OWNBY is a professor of history and southern studies at the University of Mississippi and is the director of the Center for the Study of Southern Culture. He is the author of American Dreams in Mississippi: Consumers, Poverty, and Culture, 1830–1998
and Subduing Satan: Religion, Recreation, and Manhood in the Rural South, 1865–1920