| Description |
x, 370 pages : illustrations ; 25 cm |
| Bibliography |
Includes bibliographical references (pages 347-352) and index. |
| Contents |
Potlikker: an introduction -- Freedom struggles (1950s-1970s) -- Kitchen tables -- Restaurant theaters -- Poor power -- Black power -- Rise of the folk (1970s & 1980s) -- Landed hippies -- Faster food -- Carter country -- Black pastorals -- Gentrification (1980s & 1990s) -- Kingmaker and kings -- Generation grits -- Cooking school -- New respect (1990s-2010s) -- Artisanal pantry -- Restaurant renaissance -- Pits and pitmasters -- Future tenses (2010s forward) -- Political reckonings -- Nuevo sud -- Shared palates: an afterword. |
| Summary |
Describes how the culinary traditions of the poor, rural South played a large part in the region's revitalization and renaissance, eventually becoming incorporated into the gentrification and artesian renaissance that gave rise to popular figures in Southern food, from Paul Prudhomme to Craig Claiborne. |
| Subject |
Cooking, American -- Southern style.
|
|
Food -- Southern States -- History.
|
| ISBN |
9781594206559 (hardcover) |
|
1594206554 (hardcover) |
|
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