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The Potlikker Papers: A Food History of the Modern South

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Publisher:
Varies, see individual formats and editions
Pub. Date:
2017
Language:
English
Description
“The one food book you must read this year."
—Southern Living 
One of Christopher Kimball’s Six Favorite Books About Food

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.
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ISBN:
9781524736200
9780698195875
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Grouping Information

Grouped Work ID74d0a87d-c42d-da25-f73a-d7216324b587
Grouping Titlepotlikker papers a food history of the modern south
Grouping Authorjohn t edge
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-11-27 04:33:05AM
Last Indexed2022-11-27 05:09:43AM

Solr Fields

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0
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0
author
Edge, John T.
author_display
Edge, John T.
available_at_aacpl
Online OverDrive Collection
detailed_location_aacpl
Online OverDrive Collection
display_description
“The one food book you must read this year."
—Southern Living 
One of Christopher Kimball’s Six Favorite Books About Food

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.
format_aacpl
eAudiobook
eBook
format_category_aacpl
Audio Books
eBook
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isbn
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9781524736200
last_indexed
2022-11-27T10:09:43.374Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_aacpl
Online OverDrive
owning_library_aacpl
Anne Arundel County Public Library Online
owning_location_aacpl
Online OverDrive Collection
primary_isbn
9781524736200
publishDate
2017
publisher
Books on Tape
Penguin Publishing Group
recordtype
grouped_work
title_display
The Potlikker Papers A Food History of the Modern South
title_full
The Potlikker Papers A Food History of the Modern South
title_short
The Potlikker Papers
title_sub
A Food History of the Modern South
topic_facet
History
Nonfiction
Sociology

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