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Index
Cover Page
Title Page
Copyright Page
Contents
Acknowledgments
Introduction Redrawing the Grocery: Practices and Methods for Studying Southern Food
Part 1 Cookbooks and Ingredients
Chapter 1 “Everybody Seemed Willing to Help”: The Picayune Creole Cook Book as Battleground, 1900–2008
Chapter 2 The Women of St. Paul’s Episcopal Church Were Worried: Transforming Domestic Skills into Saleable Commodities in Texas
Chapter 3 Prospecting for Oil
Chapter 4 Bodies of the Dead: The Wild in Southern Foodways
Part 2 People and Communities
Chapter 5 The Soul of the South: Race, Food, and Identity in the American South
Chapter 6 Italian New Orleans and the Business of Food in the Immigrant City: There’s More to the Muffuletta than Meets the Eye
Chapter 7 Mother Corn and the Dixie Pig: Native Food in the Native South
Chapter 8 A Salad Bowl City: The Food Geography of Charlotte, North Carolina
Part 3 Spaces and Technologies
Chapter 9 Eating Technology at Krispy Kreme
Chapter 10 “America’s Place for Inclusion”: Stories of Food, Labor, and Equality at the Waffle House
Chapter 11 “The Customer Is Always White”: Food, Race, and Contested Eating Space in the South
Part 4 Material Cultures
Chapter 12 The “Stuff” of Southern Food: Food and Material Culture in the American South
Chapter 13 The Dance of Culinary Patriotism: Material Culture and the Performance of Race with Southern Food
Chapter 14 “I’m Talkin’ ’Bout the Food I Sells”: African American Street Vendors and the Sound of Food from Noise to Nostalgia
Part 5 On Authenticity
Chapter 15 Edgeland Terroir: Authenticity and Invention in New Southern Foodways Strategy
Chapter 16 Conclusion: Go Forth with Method
Contributors
Index
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