Friday, October 21, 2011
The South has always been celebrated for its food. From collard greens and okra to heaping plates of biscuits and gravy, Southern food is as much a state of mind as it is a matter of geography.
Combining the study of food culture with gender studies, Elizabeth Engelhardt, associate professor of American studies, explores the many hidden culinary contours of Southern life below and beyond the Mason-Dixon Line.
Digging deep into community cookbooks, letters, diaries, and other archival materials, Engelhardt describes the…