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AMST 211 Introduction to the American South: A Cultural Journey

UNC Food Organizations

Food Studies Books

Southern Food Bibliography


Ashley, Bob and Joanne Hollows, Steve Jones, Ben Taylor. Food and Cultural Studies. Routledge, 2004.

Ayers, Edward L. The Promise of the New South: Life After Reconstruction. Oxford University Press, 1992.

Barthes, Roland. "Toward a Psychosociology of Contemporary Food Consumption." Food and Culture: A Reader, eds. Carole Counihan and Penny Van Esterik. Routledge, 1997: 25.

Belasco, Warren. Food: The Key Concepts. Berg, 2008.

Bourdieu, Pierre. The Field of Cultural Production, Polity, 1993.

Bower, Anne L., ed. Reel Food: Essays on Food and Film. Routledge, 2004.

Bower, Anne L., ed. African American Foodways: Explorations of History and Culture. University of Illinois Press, 2007.

Brown, Marion . Southern Cook Book.

Branch, Taylor. Parting the Waters: America in the King Years, 1954-1963. Simon and Schuster, 1989.

Brannan, Beverly and Gilles Mora. FSA: The American Vision. Henry N. Abrams, 2006.

Brown, Linda Keller and Kay Mussell, Eds. Ethnic and Regional Foodways in the United States: A Study in Group Identity. University of Tennessee Press, 1984.

Brundage, W. Fitzhugh. The Southern Past: A Clash of Race and Memory. Harvard University Press, 2005.

Brundage, W. Fitzhugh, ed. Where These Memories Grow: History, Memory, and Southern Identity. University of North Carolina Press, 2000.

Camp, Charles. American Foodways: What, When, Why, and How We Eat in America. The American Folklore Series, W.K. McNeil, Ed. August House, 1989.

Carney, Judith. Black Rice: The African Origins of Rice Cultivation in the Americas. Harvard University Press, 2001.

Chambers, Douglas B., ed. "Southern Food and Drink," special issue of The Southern Quarterly (Winter 2007).

Clinton, Catherine and Nina Silber, eds. Divided Houses: Gender and the Civil War. Oxford University Press, 1992.

Counihan, Carole M., The Anthropology of Food and Body: Gender, Meaning, and Power. New York: Routledge, 1999.

Crump, Nancy Carter. Hearthside Cooking: Early American Southern Cuisine Updated for Today’s Hearth and Cookstove. University of North Carolina Press, 2008.

Daniels, Pete. Standing at the Crossroads: Southern Life in the Twentieth Century. The John Hopkins University Press, 1986.

Diner, Hasia. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Harvard University Press, 2003.

Dittmer, John. Local People: The Struggle for Civil Rights in Mississippi. University of Illinois Press, 1995.

Douglas, Mary. Implicit Meanings: Selected Essays in Anthropology. Routledge, 1999. (first edition, 1975).

Dupree, Natalie. Nathalie Dupree's Southern Memories: Recipes and Reminiscences.

Early, Jim . The Best Tar Heel Barbecue: Manteo to Murphy.

Edge, John T., ed. A Gracious Plenty: Recipes and Recollections from the American South.

Edge, John T. Foodways: The New Encyclopedia of Southern Culture (vol. 7), ed. Charles Reagan Wilson. University of North Carolina Press, 2007.

Edge, John T. Southern Belly: The Ultimate Food Lover's Companion to the South.

Egerton, John, ed. Cornbread Nation 1: The Best of Southern Food Writing.

Egerton, John. Southern Food: At Home, On the Road, In History. Alfred A. Knopf, 1987.

Egerton, John. Side Orders: Small Helpings of Southern Cookery and Culture.

Lolis, Eric Elie, ed. Cornbread Nation 2: The United States of Barbecue.

Lolis, Eric Elie. Smokestack Lightning: Adventures in the Heart of Barbecue Country.

Faust, Drew Gilpin. Mothers of Invention: Women of the Slaveholding South in the American Civil War. Vintage Press, 1996.

Finnegan, Cara A. Picturing Poverty: Print Culture and FSA Photography. Smithsonian Press, 2003.

Fowler, Damon Lee. Classical Southern Cooking: A Celebration of the Cuisine of the Old South.

Fowler, Damon Lee. New Southern Kitchen.

Fox-Genovese, Elizabeth. Within the Plantation Household: Black and White Women of the Old South. University of North Carolina Press, 1988.

Gabaccia, Donna R. We Are What We Eat: Ethnic Food and the Making of Americans. Harvard University Press, 1998.

Gruber, J. Richard and David Houston. The Art of the South, 1890-2003. The Ogden Museum of Southern Art. Scala Publishers, 2004.

Gutierrez, C. Paige. Cajun Foodways. The University of Mississippi Press, 1992.

Hale, Grace Elizabeth. Making Whiteness: The Culture of Segregation in the South, 1890-1940. Pantheon, 1998.

Hall, Jacquelyn and James Leloudis, Robert Korstad, Mary Murphy, Lu Ann Jones, Christopher B. Daly. Like a Family: The Making of a Southern Cotton Mill World. University of North Carolina Press, 1987.

Harris, Jessica B. The Welcome Table: African-American Heritage Cooking. Simon and Schuster, 1995.

Karen Hess. The Carolina Rice Kitchen: The African Connection.

Hilliard, Sam Bowers. Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860. Southern Illinois University Press, 1972.

Humphrey, Theodore C. and Lin T. Humphrey, Eds. "We Gather Together": Food and Festival in American Life. UMI Research Press, 1988.

Isaac, Rhys. The Transformation of Virginia, 1740-1790. University of North Carolina Press, 1982.

Jones, Jacqueline. Labor of Love, Labor of Sorrow: Black Women, Work and the Family, From Slavery to the Present. Vintage Books, 1985.

Jones. Lu Ann. Mama Learned Us to Work: Farm Women in the New South. University of North Carolina Press, 2002.

Junior League of Charleston. Charleston receipts collected by the Junior League of Charleston.

Kurlansky, Mark. The Food of a Younger Land. Riverhead Books, 2009.

Land, Mary. Louisiana Cookery.

Lee, Matt and Ted Lee. The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners.

Levenstein, Harvey. Revolution at the Table: The Transformation of the American Diet. Oxford University Press, 1988.

Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America. Oxford University Press, 1993.

Levi-Strauss, Claude. The Raw and the Cooked. Pimlico, 1994.

Lewis, Edna. The Taste of Country Cooking.

Lundy, Ronni, ed. Cornbread Nation 3: Foods of the Mountain South.

Nancie McDermott. Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations.

McWilliams, James E. A Revolution in Eating: How the Quest for Food Shaped America. Columbia University Press, 2005.

McWilliams, James E. Eating History: 30 Turning Points in the Making of American Cuisine. Columbia University Press, 2009.

Mintz, Sidney. Sweetness and Power: The Place of Sugar in Modern History. Penguin Books, 1985.

Neal, Bill. Biscuits, Spoonbread, and Sweet Potato Pie.

Neal, Bill. Bill Neal's Southern Cooking.

Moreton Neal. Remembering Bill Neal: Favorite Recipes from a Life in the Kitchen.

Opie, Frederick Douglass. Hog and Hominy: Soul Food From Africa to America. Columbia University Press, 2008.

Pollan, Michael. The Omnivore’s Dilemma: A Natural History of Four Meals. Penguin Press, 2006.

Prenshaw, Peggy Whitman, ed. "Introduction," Southern Quarterly, special issue, The Southern Quarterly (Winter-Spring 1992).

Prudhomme, Paul. Chef Paul Prudhomme's Louisiana Kitchen.

Reed, Dale Volberg and John Shelton Reed, eds.; John T. Edge, general ed. Cornbread Nation 4: The Best of Southern Food Writing.

Reed, John Shelton. Holy Smoke: The Big Book of North Carolina Barbecue.

Robinson, Sallie Ann. Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites.

Scott, Ann Firor. The Southern Lady: From Pedestal to Politics, 1830-1930. University of Chicago Press, 1970.

Shortridge, Barbara G. and James R. Shortridge, Eds. The Taste of American Place: A Reader on Regional and Ethnic Foods. Rowman and Littlefield Publishers, Inc., 1998.

Stanonsis, Anthony J. Dixie Emporium: Tourism, Foodways, and Consumer Culture in the American South. University of Georgia Press, 2008.

Tartan, Beth. North Carolina and Old Salem Cookery.

Taylor, Joe Gray. Eating, Drinking, and Visiting in the South: An Informal History. Louisiana State University Press, 1982.

Trubeck, Amy B. The Taste of Place: A Cultural Journey into Terroir. University of California Press, 2008.

Whisnant, David E., All That is Native and Fine: The Politics of Culture in an American Region. University of North Carolina Press, 1983.

Williams-Forson, Psyche A. Building Houses Out of Chicken Legs: Black Women, Food, and Power. University of North Carolina Press, 2006.

Wilson, Charles Reagan, ed. The new encyclopedia of Southern culture: Foodways (Vol 7). John T. Edge, Volume Ed.

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