The Story of Alabama in Fourteen Foods
ISBN-13:
9780817320195
ISBN-10:
0817320199
Edition:
First Edition, First
Author:
Emily Blejwas
Publication date:
2019
Publisher:
University Alabama Press
Format:
Hardcover
344 pages
FREE US shipping
on ALL non-marketplace orders
Rent
35 days
Due May 25, 2024
35 days
from $21.98
USD
Marketplace
from $21.74
USD
Marketplace offers
Seller
Condition
Note
Seller
Condition
Used - Good
Seller
Condition
New
Brand New! Not overstocks! Brand New direct from the publisher! Ships in sturdy cardboard packaging.
Book details
ISBN-13:
9780817320195
ISBN-10:
0817320199
Edition:
First Edition, First
Author:
Emily Blejwas
Publication date:
2019
Publisher:
University Alabama Press
Format:
Hardcover
344 pages
Summary
The Story of Alabama in Fourteen Foods (ISBN-13: 9780817320195 and ISBN-10: 0817320199), written by authors
Emily Blejwas, was published by University Alabama Press in 2019.
With an overall rating of 4.2 stars, it's a notable title among other
History
(Cooking Education & Reference, Southern, U.S. Cooking, State & Local, United States History, Historical Study & Educational Resources, Food Science, Agricultural Sciences) books. You can easily purchase or rent The Story of Alabama in Fourteen Foods (Hardcover) from BooksRun,
along with many other new and used
History
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $2.68.
Description
Alabama’s history and culture revealed through fourteen iconic foods, dishes, and beverages
The Story of Alabama in Fourteen Foods explores well-known Alabama food traditions to reveal salient histories of the state in a new way. In this book that is part history, part travelogue, and part cookbook, Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state.
Throughout Alabama’s history, food traditions have been fundamental to its customs, cultures, regions, social and political movements, and events. Each featured food is deeply rooted in Alabama identity and has a story with both local and national resonance. Blejwas focuses on lesser-known food stories from around the state, illuminating the lives of a diverse populace: Poarch Creeks, Creoles of color, wild turkey hunters, civil rights activists, Alabama club women, frontier squatters, Mardi Gras revelers, sharecroppers, and Vietnamese American shrimpers, among others. A number of Alabama figures noted for their special contributions to the state’s foodways, such as George Washington Carver and Georgia Gilmore, are profiled as well. Alabama’s rich food history also unfolds through accounts of community events and a food-based economy. Highlights include Sumter County barbecue clubs, Mobile’s banana docks, Appalachian Decoration Days, cane syrup making, peanut boils, and eggnog parties.
Drawing on historical research and interviews with home cooks, chefs, and community members cooking at local gatherings and for holidays, Blejwas details the myths, legends, and truths underlying Alabama’s beloved foodways. With nearly fifty color illustrations and fifteen recipes, The Story of Alabama in Fourteen Foods will allow all Alabamians to more fully understand their shared cultural heritage.
The Story of Alabama in Fourteen Foods explores well-known Alabama food traditions to reveal salient histories of the state in a new way. In this book that is part history, part travelogue, and part cookbook, Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state.
Throughout Alabama’s history, food traditions have been fundamental to its customs, cultures, regions, social and political movements, and events. Each featured food is deeply rooted in Alabama identity and has a story with both local and national resonance. Blejwas focuses on lesser-known food stories from around the state, illuminating the lives of a diverse populace: Poarch Creeks, Creoles of color, wild turkey hunters, civil rights activists, Alabama club women, frontier squatters, Mardi Gras revelers, sharecroppers, and Vietnamese American shrimpers, among others. A number of Alabama figures noted for their special contributions to the state’s foodways, such as George Washington Carver and Georgia Gilmore, are profiled as well. Alabama’s rich food history also unfolds through accounts of community events and a food-based economy. Highlights include Sumter County barbecue clubs, Mobile’s banana docks, Appalachian Decoration Days, cane syrup making, peanut boils, and eggnog parties.
Drawing on historical research and interviews with home cooks, chefs, and community members cooking at local gatherings and for holidays, Blejwas details the myths, legends, and truths underlying Alabama’s beloved foodways. With nearly fifty color illustrations and fifteen recipes, The Story of Alabama in Fourteen Foods will allow all Alabamians to more fully understand their shared cultural heritage.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}