Appalachia on the table :: representing mountain food and people /
Argues that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people.
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Athens :
The University of Georgia Press,
[2023]
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Argues that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. "When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leatherbritches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. But rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments associated with those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks: how did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?"-- |
| Beschreibung: | Description based upon print version of record. |
| Beschreibung: | 1 online resource (242 p.) |
| ISBN: | 0820363375 9780820363370 |
Internformat
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| 505 | 0 | |a Cover -- Half Title -- Title -- Copyright -- Dedication -- Contents -- Acknowledgments -- Introduction -- Chapter 1 Fiction Made Real: Mountain Food in Local Color and Travel Writing -- Chapter 2 Competing Culinary Discourses: Writing Food in Early Twentieth-Century Appalachia -- Chapter 3 Writers Respond: Critiquing the Live at Home Program -- Chapter 4 "Feeling Poor and Ashamed": Food Stigmas in Appalachia -- Chapter 5 "The Main Best Eating in the World": Responding to Past and Current Food Narratives -- Conclusion From Coarse to Haute: A Gentle Reminder -- Notes -- Bibliography | |
| 520 | |a Argues that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. | ||
| 520 | |a "When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leatherbritches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. But rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments associated with those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks: how did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?"-- |c Provided by publisher. | ||
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Datensatz im Suchindex
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| _version_ | 1816882569283633152 |
| adam_text | |
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| author | Locklear, Erica Abrams |
| author_facet | Locklear, Erica Abrams |
| author_role | aut |
| author_sort | Locklear, Erica Abrams |
| author_variant | e a l ea eal |
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| collection | ZDB-4-EBA |
| contents | Cover -- Half Title -- Title -- Copyright -- Dedication -- Contents -- Acknowledgments -- Introduction -- Chapter 1 Fiction Made Real: Mountain Food in Local Color and Travel Writing -- Chapter 2 Competing Culinary Discourses: Writing Food in Early Twentieth-Century Appalachia -- Chapter 3 Writers Respond: Critiquing the Live at Home Program -- Chapter 4 "Feeling Poor and Ashamed": Food Stigmas in Appalachia -- Chapter 5 "The Main Best Eating in the World": Responding to Past and Current Food Narratives -- Conclusion From Coarse to Haute: A Gentle Reminder -- Notes -- Bibliography |
| ctrlnum | (OCoLC)1375296021 |
| dewey-full | 641.5975 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5975 |
| dewey-search | 641.5975 |
| dewey-sort | 3641.5975 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | History fast Literary criticism. lcgft http://id.loc.gov/authorities/genreForms/gf2017026126 Critiques littéraires. rvmgf |
| genre_facet | History Literary criticism. Critiques littéraires. |
| geographic | Southern Appalachian Region fast |
| geographic_facet | Southern Appalachian Region |
| id | ZDB-4-EBA-on1375296021 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:30:42Z |
| institution | BVB |
| isbn | 0820363375 9780820363370 |
| language | English |
| oclc_num | 1375296021 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (242 p.) |
| psigel | ZDB-4-EBA |
| publishDate | 2023 |
| publishDateSearch | 2023 |
| publishDateSort | 2023 |
| publisher | The University of Georgia Press, |
| record_format | marc |
| spelling | Locklear, Erica Abrams, author. Appalachia on the table : representing mountain food and people / Erica Abrams Locklear. Athens : The University of Georgia Press, [2023] 1 online resource (242 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Description based upon print version of record. Cover -- Half Title -- Title -- Copyright -- Dedication -- Contents -- Acknowledgments -- Introduction -- Chapter 1 Fiction Made Real: Mountain Food in Local Color and Travel Writing -- Chapter 2 Competing Culinary Discourses: Writing Food in Early Twentieth-Century Appalachia -- Chapter 3 Writers Respond: Critiquing the Live at Home Program -- Chapter 4 "Feeling Poor and Ashamed": Food Stigmas in Appalachia -- Chapter 5 "The Main Best Eating in the World": Responding to Past and Current Food Narratives -- Conclusion From Coarse to Haute: A Gentle Reminder -- Notes -- Bibliography Argues that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. "When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leatherbritches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. But rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments associated with those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks: how did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?"-- Provided by publisher. Cooking, American Southern style History. Cooking Appalachian Region, Southern History. Cuisine américaine du Sud Histoire. Cooking fast Cooking, American Southern style fast Southern Appalachian Region fast History fast Literary criticism. lcgft http://id.loc.gov/authorities/genreForms/gf2017026126 Critiques littéraires. rvmgf Print version: Abrams Locklear, Erica Appalachia on the Table Athens : University of Georgia Press,c2023 9780820363394 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3441134 Volltext |
| spellingShingle | Locklear, Erica Abrams Appalachia on the table : representing mountain food and people / Cover -- Half Title -- Title -- Copyright -- Dedication -- Contents -- Acknowledgments -- Introduction -- Chapter 1 Fiction Made Real: Mountain Food in Local Color and Travel Writing -- Chapter 2 Competing Culinary Discourses: Writing Food in Early Twentieth-Century Appalachia -- Chapter 3 Writers Respond: Critiquing the Live at Home Program -- Chapter 4 "Feeling Poor and Ashamed": Food Stigmas in Appalachia -- Chapter 5 "The Main Best Eating in the World": Responding to Past and Current Food Narratives -- Conclusion From Coarse to Haute: A Gentle Reminder -- Notes -- Bibliography Cooking, American Southern style History. Cooking Appalachian Region, Southern History. Cuisine américaine du Sud Histoire. Cooking fast Cooking, American Southern style fast |
| subject_GND | http://id.loc.gov/authorities/genreForms/gf2017026126 |
| title | Appalachia on the table : representing mountain food and people / |
| title_auth | Appalachia on the table : representing mountain food and people / |
| title_exact_search | Appalachia on the table : representing mountain food and people / |
| title_full | Appalachia on the table : representing mountain food and people / Erica Abrams Locklear. |
| title_fullStr | Appalachia on the table : representing mountain food and people / Erica Abrams Locklear. |
| title_full_unstemmed | Appalachia on the table : representing mountain food and people / Erica Abrams Locklear. |
| title_short | Appalachia on the table : |
| title_sort | appalachia on the table representing mountain food and people |
| title_sub | representing mountain food and people / |
| topic | Cooking, American Southern style History. Cooking Appalachian Region, Southern History. Cuisine américaine du Sud Histoire. Cooking fast Cooking, American Southern style fast |
| topic_facet | Cooking, American Southern style History. Cooking Appalachian Region, Southern History. Cuisine américaine du Sud Histoire. Cooking Cooking, American Southern style Southern Appalachian Region History Literary criticism. Critiques littéraires. |
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