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The Edible South: The Power of Food and the Making of an American Region


The Edible South: The Power of Food and the Making of an American Region

The Edible South: The Power of Food and the Making of an American Region
Marcie Cohen Ferris, "The Edible South: The Power of Food and the Making of an American Region"
English | ISBN: 1469617684, 146962995X | 2014 | 494 pages | PDF | 10 MB

The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
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