Foodways in the American South: Secondary Resources
Foodways in the American South
Secondary Resources
The following books can be checked out, or in some cases accessed online, from libraries at UNC-Chapel Hill. These books are published resources that explore various facets of Southern foodways including history, race, gender, and labor.
The Cooking Gene: A Journey Through African American Culinary History in the Old South by ISBN: 9780062379290Publication Date: 2017-08-01
The Edible South: The Power of Food and the Making of an American Region by ISBN: 9781469617695Publication Date: 2014-09-22
The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables by ISBN: 9780821423912Publication Date: 2019-11-05
Grain and Fire: A History of Baking in the American South by ISBN: 9781469668369Publication Date: 2022-06-28
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by ISBN: 0807829781Publication Date: 2005-10-10
A Mess of Greens: Southern Gender and Southern Food by Call Number: GT2853.U5 E64 2011ISBN: 9780820334714Publication Date: 2011-09-25
Real Southern Barbecue: Constructing Authenticity in Southern Food Culture by ISBN: 9781498593359Publication Date: 2019-07-11
