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House of Smoke

A Southerner Goes Searching for Home

par John T. Edge ...

NATIONAL BESTSELLER • The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at the table is just one small step toward reckoning.“A story for all Americans on a ... En savoir plus

Prix courant $16.99 CAD Maintenant $14.99 CAD

Aussi disponible en : Livre audio

NATIONAL BESTSELLER • The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at the table is just one small step toward reckoning.“A story for all Americans on a
... En savoir plus

Aussi disponible en : Livre audio
Pickles, Pigs & Whiskey

Recipes from My Three Favorite Food Groups and Then Some

par John Currence ...

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with ... En savoir plus

$19.19 CAD ou Gratuit avec Kobo Plus

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with
... En savoir plus
The Potlikker Papers

A Food History of the Modern South

par John T. Edge ...

**“The one food book you must read this year."*—Southern LivingOne 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 ... En savoir plus

$11.99 CAD

Aussi disponible en : Livre audio

**“The one food book you must read this year."*—Southern LivingOne 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
... En savoir plus

Aussi disponible en : Livre audio
Pickles, Pigs & Whiskey

Recipes from My Three Favorite Food Groups and Then Some

par John Currence ...

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with ... En savoir plus

$17.59 CAD ou Gratuit avec Kobo Plus

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with
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Republic of Barbecue

Stories Beyond the Brisket

par S. D. Engelhardt ...

Collections series Bridwell Texas History Series
Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers.It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, ... En savoir plus

$15.19 CAD ou Gratuit avec Kobo Plus

Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers.It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals,
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Remembering Bill Neal

Favorite Recipes from a Life in Cooking

par Moreton Neal ...

A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence.Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill’s former wife and business partner, Moreton Neal, has compiled a book that ... En savoir plus

$20.99 CAD

A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence.Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill’s former wife and business partner, Moreton Neal, has compiled a book that
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Cornbread Nation 7

The Best of Southern Food Writing

par Francis Lam, John T. Edge, John T. Edge, Sara Camp Milam, Sara Camp Milam, Daniel Patterson, Susan Orlean, Sara Roahen, Edward Lee, Eddie Huang0, Sara Wood1, Ida MaMusu2, Kathleen Purvis3, Argentina Ortega4, Nikki Metzgar5, Todd Kliman6, Robert F. Moss7, Rayna Green8, Burkhard Bilger9, Barry Estabrook0, Gabriel Thompson1, Besha Rodell2, Jane Black3, Bill Heavey4, Dan Baum5, Jonathan Miles6, Sue Nguyen7, Julia Reed8, Seán McKeithan9, Sarah Hepola0, Patricia Smith1, John Sullivan2, Amy Evans3, Ann Taylor Pittman4, Jack Pendarvis5, Jeffrey Steingarten6, Mary Louise Nosser7, Langston Hughes8, Jessica B. Harris9, Stephen A. Crockett Jr.0, Monique Truong1, Brett Anderson2, Courtney Balestier3, Joe St. Columbia4, Joe York5, Jake Adam York6, Robb Walsh7, Kevin Young8, Lolis Eric Elie9, Estate of Lucille Clifton0 ...

Collections series
How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they’ve spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and ... En savoir plus

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How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they’ve spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and
... En savoir plus
The World in a Skillet

A Food Lover's Tour of the New American South

par Paul Knipple, Angela Knipple ...

Paul and Angela Knipple’s culinary tour of the contemporary American South celebrates the flourishing of global food traditions “down home.” Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world ... En savoir plus

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Paul and Angela Knipple’s culinary tour of the contemporary American South celebrates the flourishing of global food traditions “down home.” Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world
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The New Encyclopedia of Southern Culture

Volume 7: Foodways

par Charles Reagan Wilson ...

Collections Livre 7 - The New Encyclopedia of Southern Culture
When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the ... En savoir plus

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When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the
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The Larder

Food Studies Methods from the American South

par Andrew Warnes, Angela Jill Cooley, Beth Latshaw, Carolyn de la Peña, David S. Shields, Jessica B. Harris, Justin A. Nystrom, Katie Rawson, Marcie Ferris, Psyche Williams-Forson, Rayna Green, Rebecca Sharpless, Rien Fertel, Tom Hanchett, Wiley C. Prewitt Jr. ...

Collections series
The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.The ... En savoir plus

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The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.The
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Livre audio

The Potlikker Papers

A Food History of the Modern South

par John T. Edge ...

Lu par John T. Edge ...

Version Longue

10 heure 7 min

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 have shaped Southern cuisine over the last six decadesTHE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge ... En savoir plus

$29.50 CAD

Aussi disponible en : eBook

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 have shaped Southern cuisine over the last six decadesTHE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge
... En savoir plus

Aussi disponible en : eBook
Livre audio

House of Smoke

A Southerner Goes Searching for Home

par John T. Edge ...

Lu par John T. Edge ...

Version Longue

7 heure 40 min

NATIONAL BESTSELLER • The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at the table is just one small step toward reckoning.“A story for all Americans on a ... En savoir plus

$29.99 CAD

Aussi disponible en : eBook

NATIONAL BESTSELLER • The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at the table is just one small step toward reckoning.“A story for all Americans on a
... En savoir plus

Aussi disponible en : eBook

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The New Encyclopedia of Southern Culture

Bridwell Texas History Series

House of Smoke

Pickles, Pigs & Whiskey

The Potlikker Papers

Pickles, Pigs & Whiskey

Republic of Barbecue

Remembering Bill Neal

Cornbread Nation 7

The World in a Skillet

The New Encyclopedia of Southern Culture

The Larder

The Potlikker Papers

House of Smoke

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The New Encyclopedia of Southern Culture

Bridwell Texas History Series

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