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The potlikker papers: a food history of the modern South
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Published:
New York, New York : Penguin Press, 2017.
Format:
Book
Physical Desc:
x, 370 pages : illustrations ; 25 cm
Status:
Eastport-Annapolis Neck Library - Nonfiction
641.5975 E
Description

"A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.

"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."--Book jacket.

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Location
Call Number
Status
Eastport-Annapolis Neck Library - Nonfiction
641.5975 E
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More Details
Language:
English
ISBN:
9781594206559, 1594206554

Notes

Bibliography
Includes bibliographical references and index.
Description
"A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.
Description
"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."--Book jacket.
Citations
APA Citation (style guide)

Edge, J. T. (2017). The potlikker papers: a food history of the modern South. New York, New York: Penguin Press.

Chicago / Turabian - Author Date Citation (style guide)

Edge, John T. 2017. The Potlikker Papers: A Food History of the Modern South. New York, New York: Penguin Press.

Chicago / Turabian - Humanities Citation (style guide)

Edge, John T, The Potlikker Papers: A Food History of the Modern South. New York, New York: Penguin Press, 2017.

MLA Citation (style guide)

Edge, John T. The Potlikker Papers: A Food History of the Modern South. New York, New York: Penguin Press, 2017. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
74d0a87d-c42d-da25-f73a-d7216324b587
Go To GroupedWork

Record Information

Last File Modification TimeSep 01, 2020 11:07:13 PM
Last Grouped Work Modification TimeMay 07, 2021 04:15:50 AM

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5050 |a 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.
520 |a "A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.
520 |a "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."--Book jacket.
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