Southern provisions : the creation & revival of a cuisine
(Book)

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Published
Chicago ; The University of Chicago Press, 2015.
ISBN
9780226141114, 022614111X
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Downers Grove Public Library - 2nd Floor - Adult641.5975 SHIOn Shelf
Linda Sokol Francis Brookfield Library - Stacks641.5975 SHIOn Shelf

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Published
Chicago ; The University of Chicago Press, 2015.
Format
Book
Physical Desc
xvi, 401 pages : illustrations ; 24 cm
Language
English
ISBN
9780226141114, 022614111X
UPC
40024749716

Notes

Bibliography
Includes bibliographical references and index.
Description
"Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now, a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields's turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugar cane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida, and he takes us on an excursion to this region in order to offer a vivid history of southern foodways, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients--rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus--emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions."--Publisher's description.

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Citations

APA Citation, 7th Edition (style guide)

Shields, D. S. (2015). Southern provisions: the creation & revival of a cuisine . The University of Chicago Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Shields, David S., 1951-. 2015. Southern Provisions: The Creation & Revival of a Cuisine. The University of Chicago Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Shields, David S., 1951-. Southern Provisions: The Creation & Revival of a Cuisine The University of Chicago Press, 2015.

MLA Citation, 9th Edition (style guide)

Shields, David S. Southern Provisions: The Creation & Revival of a Cuisine The University of Chicago Press, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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