First published in 1972, it is one of the first scholarly examinations of the important role food played in the antebellum South's history, culture, and politics. Drawing from diaries, the census, the press, and farm records, it has become a landmark of food ways scholarship.

A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomy from the sparse diet of Jamestown settlers, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South. Brimming with memorable detail, this book by Joe Gray Taylor ranges from the groaning plates of the great plantations, witnessed by Frederick Law Olmsted and a great many others, to the less-than-appetizing extreme guests often confronted in the South's nineteenth-century inns and taverns: "execrable coffee, rancid butter, and very dubious meat." Taylor describes the diet of the early pioneers, with its corn bread, beaver-tail soup, and black bear meat, and the creation of the South's regional cuisines, including Kentucky's burgoo and south Louisiana's gumbo. He tells of the rounds of visitation that were the social lifeblood of the Old South, of the fatback and hoecake that fed plantation slaves, and of the starvation diet of the Confederate soldier and civilian. Taylor then looks at how technological advances and urbanization have in some cases enhanced, but more often diluted, the southern eating experience, and he finds that despite the introduction of fast-food "abominations" and factory-made horrors such as quick grits and canned biscuits, the region's sturdy eating, drinking, and social traditions still flourish in many byways and on some main avenues of the modern South. In a new introduction, noted food writer John Egerton looks at what motivated Joe Gray Taylor to undertake this fine study and discusses how southern food studies have progressed since the book was first released.

During the early years of the U.S. republic, its vital southwestern quadrant - encompassing the modern-day states between South Carolina and Louisiana - experienced nearly unceasing conflict. In The Old Southwest, 1795-1830: Frontiers in Conflict, historians Thomas D. Clark and John D. W. Guice analyze the many disputes that resulted when the United States pushed aside a hundred thousand Indians and overtook the final vestiges of Spanish, French, and British presence in the wilderness. Leaders such as Andrew Jackson, who emerged during the Creek War, introduced new policies of Indian removal and state making, along with a decided willingness to let adventurous settlers open up the new territories as a part of the Manifest Destiny of a growing country.

The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day. By broadly incorporating the latest food studies research, the book explores the major advances that have taken place in the past few decades in this crucial field. The volume is composed of four parts. The first part explores the significant developments in US food history in one of five time periods to situate the topical and thematic chapters to follow. The second part examines the key ingredients in the American diet throughout time, allowing authors to analyze many of these foods as items that originated in or dramatically impacted the Americas as a whole, and not just the United States. The third part focuses on how these ingredients have been transformed into foods identified with the American diet, and on how Americans have produced and presented these foods over the last four centuries. The final section explores how food practices are a means of embodying ideas about identity, showing how food choices, preferences, and stereotypes have been used to create and maintain ideas of difference. Including essays on all the key topics and issues, The Routledge History of American Foodways comprises work from a leading group of scholars and presents a comprehensive survey of the current state of the field. It will be essential reading for all those interested in the history of food in American culture.

In the first book-length study of Arkansas slavery in more than sixty years, A Weary Land offers a glimpse of enslaved life on the South’s western margins, focusing on the intersections of land use and agriculture within the daily life and work of bonded Black Arkansans. As they cleared trees, cultivated crops, and tended livestock on the southern frontier, Arkansas’s enslaved farmers connected culture and nature, creating their own meanings of space, place, and freedom. Kelly Houston Jones analyzes how the arrival of enslaved men and women as an imprisoned workforce changed the meaning of Arkansas’s acreage, while their labor transformed its landscape. They made the most of their surroundings despite the brutality and increasing labor demands of the “second slavery”—the increasingly harsh phase of American chattel bondage fueled by cotton cultivation in the Old Southwest. Jones contends that enslaved Arkansans were able to repurpose their experiences with agricultural labor, rural life, and the natural world to craft a sense of freedom rooted in the ability to own land, the power to control their own movement, and the right to use the landscape as they saw fit.

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.

Re-creates the daily life of the slaves. What they wore and ate, how they celebrated and mourned, the culture they created.

Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.

The American South is generally warmer, wetter, weedier, snakier, and more insect infested and disease prone than other regions of the country. It is alluring to the scientifically and poetically minded alike. With Mockingbird Song, Jack Temple Kirby offers a personal and passionate recounting of the centuries-old human-nature relationship in the South. Exhibiting violent cycles of growth, abandonment, dereliction, resettlement, and reconfiguration, this relationship, Kirby suggests, has the sometimes melodious, sometimes cacophonous vocalizations of the region's emblematic avian, the mockingbird. In a narrative voice marked by the intimacy and enthusiasm of a storyteller, Kirby explores all of the South's peoples and their landscapes--how humans have used, yielded, or manipulated varying environments and how they have treated forests, water, and animals. Citing history, literature, and cinematic portrayals along the way, Kirby also relates how southerners have thought about their part of Earth--as a source of both sustenance and delight.

A study of black disease immunities and susceptibilities and their impact on slavery and racism.