The Food We Eat, the Stories We Tell : Contemporary Appalachian Tables /

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"Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens-this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer ne...

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Detalles Bibliográficos
Otros Autores: Gipe, Robert, Wallace, Emily, Croley, Michael, Balestier, Courtney, Clapsaddle, Annette Saunooke, Huggins, Abigail, Margolies, Daniel S., 1969-, Brown, Karida, 1982-, Locklear, Erica Abrams, Smith, Lora E., 1979- (Editor ), Engelhardt, Elizabeth S. D. (Elizabeth Sanders Delwiche), 1969- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Athens : Ohio University Press, [2019]
Colección:Book collections on Project MUSE.
Temas:
Manners and customs.
Food habits.
Cooking.
SOCIAL SCIENCE / Customs & Traditions.
Cooking > Appalachian Region, Southern.
Food habits > Appalachian Region, Southern.
Southern Appalachian Region.
Appalachian Region, Southern > Social life and customs.
Electronic books.
Acceso en línea:Texto completo
Descripción
Sumario:"Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens-this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it's been, and where it's going"--
Descripción Física:1 online resource (218 pages): illustrations ;
ISBN:9780821446874

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