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LEADER 00000cam a2200805Ia 4500 
001    ocn861225937 
003    OCoLC 
005    20161007083117.1 
006    m     o  d         
007    cr |n||||||||| 
008    131022s2013    enk     ob    001 0 eng d 
019    859837445|a863032652|a864566539 
020    9780820346526|q(electronic bk.) 
020    0820346527|q(electronic bk.) 
020    1299954731|q(electronic bk.) 
020    9781299954731|q(electronic bk.) 
020    |z9780820345543 
020    |z0820345547 
020    |z9780820345550 
020    |z0820345555 
035    (OCoLC)861225937|z(OCoLC)859837445|z(OCoLC)863032652
       |z(OCoLC)864566539 
037    526724|bMIL 
037    7A4FBC73-5FCA-4D02-88F8-91110CAC9E6D|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    VLW|beng|epn|cVLW|dBDX|dUMC|dMEAUC|dIDEBK|dHEBIS|dEBLCP
       |dMHW|dDEBSZ|dN$T|dOCLCO|dP@U|dE7B|dCDX|dCOO|dOCLCA|dOCLCQ
       |dOCLCO|dOCLCF|dCUI|dTEFOD|dOCLCO|dOCLCQ|dOCLCO|dYDXCP
       |dJSTOR 
043    n-usu-- 
049    RIDW 
050  4 GT2853.U5|bL37 2013 
072  7 SOC|x002010|2bisacsh 
082 04 394.1/20975|a394.120975 
084    SOC002010|aCKB041000|2bisacsh 
090    GT2853.U5|bL37 2013 
245 04 The larder :|bfood studies methods from the American South
       /|cedited by John T. Edge, Elizabeth S.D. Engelhardt, Ted 
       Ownby. 
260    Athens ;|aLondon :|bUniversity of Georgia Press,|c2013. 
300    1 online resource (388 pages). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Southern foodways alliance studies in culture, people, and
       place 
504    Includes bibliographical references and index. 
505 0  Cover; Contents; Acknowledgments; INTRODUCTION: Redrawing 
       the Grocery: Practices and Methods for Studying Southern 
       Food; PART 1 COOKBOOKS AND INGREDIENTS; CHAPTER 1 
       "Everybody Seemed Willing to Help": The Picayune Creole 
       Cook Book as Battleground, 1900-2008; CHAPTER 2 The Women 
       of St. Paul's Episcopal Church Were Worried: Transforming 
       Domestic Skills into Saleable Commodities in Texas; 
       CHAPTER 3 Prospecting for Oil; CHAPTER 4 Bodies of the 
       Dead: The Wild in Southern Foodways; PART 2 PEOPLE AND 
       COMMUNITIES; CHAPTER 5 The Soul of the South: Race, Food, 
       and Identity in the American South. 
505 8  CHAPTER 6 Italian New Orleans and the Business of Food in 
       the Immigrant City: There's More to the Muffuletta than 
       Meets the EyeCHAPTER 7 Mother Corn and the Dixie Pig: 
       Native Food in the Native South; CHAPTER 8 A Salad Bowl 
       City: The Food Geography of Charlotte, North Carolina; 
       PART 3 SPACES AND TECHNOLOGIES; CHAPTER 9 Eating 
       Technology at Krispy Kreme; CHAPTER 10 "America's Place 
       for Inclusion": Stories of Food, Labor, and Equality at 
       the Waffle House; CHAPTER 11 "The Customer Is Always 
       White": Food, Race, and Contested Eating Space in the 
       South; PART 4 MATERIAL CULTURES. 
505 8  CHAPTER 12 The "Stuff " of Southern Food: Food and 
       Material Culture in the American SouthCHAPTER 13 The Dance
       of Culinary Patriotism: Material Culture and the 
       Performance of Race with Southern Food; CHAPTER 14 "I'm 
       Talkin' 'Bout the Food I Sells": African American Street 
       Vendors and the Sound of Food from Noise to Nostalgia; 
       PART 5 ON AUTHENTICITY; CHAPTER 15 Edgeland Terroir: 
       Authenticity and Invention in New Southern Foodways 
       Strategy; CHAPTER 16 Conclusion: Go Forth with Method; 
       Contributors; Index; A; B; C; D; E; F; G; H; I; J; K; L; 
       M; N; O; P; Q; R; S; T; U; V; W; Y; Z. 
520    The sixteen essays in The Larder argue that the study of 
       food does not simply help us understand more about what we
       eat and the foodways we embrace. The methods and 
       strategies herein help scholars use food and foodways as 
       lenses to examine human experience. The resulting 
       conversations provoke a deeper understanding of our 
       overlapping, historically situated, and evolving cultures 
       and societies. The Larder presents some of the most 
       influential scholars in the discipline today, from 
       established authorities such as Psyche Williams-Forson to 
       emerging thinkers such as Rien T. Fertel, writing on subj.
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food habits|zSouthern States. 
650  0 Food preferences|zSouthern States. 
650  0 Food|zSouthern States|xPsychological aspects. 
651  0 Southern States|xSocial life and customs. 
655  4 Electronic books. 
700 1  Edge, John T. 
700 1  Engelhardt, Elizabeth S. D.|q(Elizabeth Sanders Delwiche),
       |d1969- 
700 1  Ownby, Ted. 
776 08 |iPrint version:|tLarder.|bFirst edition.|dAthens : 
       University of Georgia Press, [2013]|z9780820345543|w(DLC) 
       2013015150|w(OCoLC)841897244 
830  0 Southern Foodways Alliance studies in culture, people, and
       place. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=575909|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
948    |d20161017|cMH|tebscoebooksacademic updated AugtoOct17
       |lridw 
948    |d20160607|cMH|tebscoebooksacademic|lridw 
994    92|bRID