Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. Includes more than 150 regional recipes.

Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures's debut "best of" collection gets straight to the heart of the matter: food. For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether the latter is a noun or a verb (bless your heart)—we present here a collection equal to our passions. Culled from our best food writing, 2008–2014, this special volume serves up tomatoes, turtles, molasses, Mother Corn and the Dixie Pig, bourbon, gravy, cakes, jams, jellies, pickles, and chocolate pie. Dig in! And stay tuned for more "best of" collections to come.

2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

In the 400-Year History of Soul Food and Hospitality, Chef Dr. Willhoite has left no stone unturned as he takes us on a colorful journey from the coasts of West Africa to the hills and valleys of America. You will be educated, enlightened, enthused and empowered! This book has raised the bar and laid a foundation that will allow the African American contributions to forever be inscribed in the pages of history.

AUTHOR REVEALS A CENTURY OF SOUTHERN COMFORT FOR THE MIND, BODY & SOUL A survey of diverse soul food, blues and jazz establishments throughout the Mid-Atlantic and Southern United States A book like no other, American Blues, Jazz and Soul Food, by Ron Rudison, features diverse soul food, blues and jazz establishments throughout the Mid-Atlantic and Southern United States. It surveys the music and the food across a landscape that is virtually a century-wide timeline. His thorough research, spanning 20 years, provides an intimate glimpse of the history, products, services and strategies that have resulted in success and widespread acclaim for the venues that have been highlighted. The best soul food restaurants have always been anchors of their respective communities, and for this reason, the establishments in this book have been selected as much for their cultural ambiance as for the quality of their food and the selection on their menus.-Ron Rudison Celebrating three art forms that are embroidered within our culture, American Blues, Jazz and Soul Food also honors the entrepreneurs that have nourished these art forms. Owing to their vision, dedication and expertise, they continue to provide wonderful platforms from which scintillating blues and jazz performances and mouthwatering soul food are presented to the public. In a creative departure from other books of this genre, the authors Hall of Memories recalls hidden treasures, outstanding soul food restaurants and blues or jazz venues .. receded from memory, recalled only by old timers and cultural historians. Harlem's Cotton Club, the Howard Theatre in Washington D.C., the Royal Peacock Club in Atlanta and the Dreamland Ballroom of Little Rock where you could hear and see legendary artists such as Bobby "Blue" Bland, Billie Holiday, Duke Ellington, Ella Fitzgerald, Albert King, and many, many more.

Soul food traces its origins to the southern region of the United States and proudly stands as the signature cuisine of African-Americans. Traditional soul food cooking served as a means for enslaved Africans to preserve their culinary heritage and pass it on to future generations once they arrived in the US. A true cultural fusion, soul food bears the influence of American and European culinary practices. The expression "soul food" emerged in the mid-1960s, during a time when "soul" became a common word to celebrate African-American culture. At its heart, soul food embodies the essence of down-home cooking, lovingly handed down through countless generations, with its roots firmly planted in the rural South. This cherished culinary tradition includes an array of decadent fried dishes, such as chicken, pork chops, and steak, smothered in rich, creamy gravy. Abundant with wholesome vegetables like peas, beans, greens, and corn, soul food is a celebration of flavors and colors. To satisfy the sweet tooth, soulful desserts like apple pie, pudding, and cobbler make an appearance, adding the perfect finishing touch to any soul food feast. This cookbook is a treasury of both traditional and inspired soul food recipes. Each dish celebrates the deep cultural roots and enduring legacy of soul food. As you explore these soulful creations, you'll not only relish their tantalizing flavors but also pay homage to a culinary heritage that has enriched the tapestry of American cuisine. Enjoy the journey through these soulful recipes and embrace the spirit of soul food in your own kitchen.

Contributions by Whitney Jordan Adams, Wendy Atkins-Sayre, Jason Edward Black, Patricia G. Davis, Cassidy D. Ellis, Megan Fitzmaurice, Michael L. Forst, Jeremy R. Grossman, Cynthia P. King, Julia M. Medhurst, Ryan Neville-Shepard, Jonathan M. Smith, Ashli Quesinberry Stokes, Dave Tell, and Carolyn Walcott Southern rhetoric is communication’s oldest regional study. During its initial invention, the discipline was founded to justify the study of rhetoric in a field of white male scholars analyzing significant speeches by other white men, yielding research that added to myths of Lost Cause ideology and a uniquely oratorical culture. Reconstructing Southern Rhetoric takes on the much-overdue task of reconstructing the way southern rhetoric has been viewed and critiqued within the communication discipline. The collection reveals that southern rhetoric is fluid and migrates beyond geography, is constructed in weak counterpublic formation against legitimated power, creates a region that is not monolithic, and warrants activism and healing. Contributors to the volume examine such topics as political campaign strategies, memorial and museum experiences, television and music influences, commemoration protests, and ethnographic experiences in the South. The essays cohesively illustrate southern identity as manifested in various contexts and ways, considering what it means to be a part of a region riddled with slavery, Jim Crow laws, and other expressions of racial and cultural hierarchy. Ultimately, the volume initiates a new conversation, asking what southern rhetorical critique would be like if it included the richness of the southern culture from which it came.

This book discusses food in the context of the cultural matrix of India. Addressing topical issues in food and food culture, it explores questions concerning the consumption, representation and mediation of food. The book is divided into four sections, focusing on food fads; food representation; the symbolic valence of food; modes and manners of resistance articulated through food. Investigating consumption practices in both public and ethnic culture, each chapter introduces a fresh approach to food across diverse literary and cultural genres. The book offers a highly readable guide for researchers and practitioners in the field of literary and cultural studies, as well as the sociological fields of food studies, body studies and fat studies.

The Routledge History of the American South looks at the major themes that have developed in the interdisciplinary field of Southern Studies. With fifteen original essays from experts in their respective fields, the handbook addresses such diverse topics as southern linguistics, music (secular and non-secular), gender, food, and history and memory. The chapters present focused historiographical analyses that, taken together, offer a clear sense of the evolution and contours of Southern Studies. This volume is valuable both as a dynamic introduction to Southern Studies and as an entry point into more recent research for those already familiar with the subfield.