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The Potlikker Papers: A Food History Of The Modern South

The Potlikker Papers: A Food History Of The Modern South

 

 

 

The Potlikker Papers: A Food History of the Modern South

by John T. Edge

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“The one food book you must read this year."
—Southern Living 

A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades


Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine.
 
Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. 
 
Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.

The Potlikker Papers makes a great Father's Day gift!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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John TEdge, author of The... 2017年5月16日 - Booktopia has Potlikker Papers, A Food History of the Modern South The by John TEdge talks about his latest book, "The Potlikker Papers," a food history of the South..查看此网页的中文翻译,请点击 翻译此页 查看此网页的中文翻译,请点击 翻译此页 查看此网页的中文翻译,请点击 翻译此页 2017年5月16日 - The Potlikker Papers has 1 rating and 0 reviewsE... Foodways Alliance. On May 16, 2017, The Penguin Press will publish his latest book, The Potlikker Papers: A Food History of the Modern South... Author John TEdge discusses his new book The Potlikker Papers: A Food History of the Modern South on Jun 1, 2017 in Chapel Hill, NC(Raleigh metro... A people's history of Southern food that reveals how the region came to be at the forefront of American culinary culture and how issues of race... 2017年5月10日 - Description“The one food book you must read this year."—Southern Living A people’s history that reveals how Southerners shaped American ... John TA History of the South Through Its FoodJohn T The Potlikker Papers: A Food Hist... 2017年5月16日 - The NOOK Book (eBook) of the The Potlikker Papers: A Food History of the Modern South by John TA book excerpt from ‘The Potlikker Papers: A Food History of the Modern South’ 2017年5月17日 - Edge, Southern food provides a backdrop for the rich history of the SouthEdge Narrated by: John T 07f867cfac

 

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