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Southern craft food diversity : challenging the myth of a US food revival /
"Driven by consumers' desire for slow and local food, craft breweries, traditional butchers, cheese makers and bakeries have been popping up across the US in the last twenty years. Typically urban and staffed predominantly by white middle class men, these industries are perceived as a depa...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Bristol, UK
Bristol University Press
2021
|
| Colección: | Sociology of diversity.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 005 | 20231005004200.0 | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Byrd, Kaitland M. |e author | |
| 245 | 1 | 0 | |a Southern craft food diversity : |b challenging the myth of a US food revival / |c Kaitland M. Byrd |
| 264 | 1 | |a Bristol, UK |b Bristol University Press |c 2021 | |
| 264 | 4 | |c ©2021 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Sociology of diversity | |
| 520 | |a "Driven by consumers' desire for slow and local food, craft breweries, traditional butchers, cheese makers and bakeries have been popping up across the US in the last twenty years. Typically urban and staffed predominantly by white middle class men, these industries are perceived as a departure from tradition and mainstream lifestyles. But this image obscures the diverse communities that have supported artisanal foods for centuries. Using the oral histories of over 100 people, this book brings to light the voices, experiences, and histories of marginalized groups who keep Southern foodways alive. The larger than life stories of these individuals reveal the complex reality behind the movement and show how they are the backbone of the so-called new explosion of craft food"-- |c From ProQuest Ebook Central product page | ||
| 504 | |a Includes bibliographical references and index | ||
| 505 | 0 | |a Introduction : crafting revisions from southern food culture -- Terroir in a glass : the rise of southern winemaking -- Water and waves : the rebirth of coastal fishing communities -- Local markets : value- added products at farmers' markets -- Smokehouses : the art of curing meats -- Beyond Popeye's and KFC : the whitewashing of southern food restaurants -- Conclusion : the future of southern food | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on April 13, 2021) | |
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Artisans |z Southern States |x History |y 20th century. | |
| 650 | 0 | |a Food industry and trade |z Southern States |x History |y 20th century. | |
| 650 | 6 | |a Artisans |z États-Unis (Sud) |x Histoire |y 20e siècle. | |
| 650 | 7 | |a SOCIAL SCIENCE / Ethnic Studies / General. |2 bisacsh | |
| 650 | 7 | |a Artisans |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 651 | 7 | |a Southern States |2 fast | |
| 648 | 7 | |a 1900-1999 |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Byrd, Kaitland M. |t Southern craft food diversity. |d Bristol : Bristol University Press, 2021 |z 1529211417 |w (OCoLC)1231959555 |
| 830 | 0 | |a Sociology of diversity. | |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctv1j6w2dz |z Texto completo |
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| 938 | |a Askews and Holts Library Services |b ASKH |n AH38069565 | ||
| 938 | |a Askews and Holts Library Services |b ASKH |n AH38101357 | ||
| 938 | |a EBSCOhost |b EBSC |n 2892960 | ||
| 938 | |a Oxford University Press USA |b OUPR |n EDZ0002659467 | ||
| 938 | |a YBP Library Services |b YANK |n 302002014 | ||
| 994 | |a 92 |b IZTAP | ||