The Edible South: The Power of Food and the Making of an American Region by Marcie Cohen Ferris

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Reviews about this book

  • Saveur

    Clocking in at about 350 pages, it's a commitment to be sure, but it's one that will leave you feeling informed, engaged, and, most of all, hungry.

    Full review
  • ISBN 10 1469617684
  • ISBN 13 9781469617688
  • Linked ISBNs
  • Published Sep 30 2014
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher University of North Carolina Press
  • Imprint The University of North Carolina Press

Publishers Text

Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day.

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