The Potlikker Papers (E–book)
At Stake: Monsters and the Rhetoric of Fear in Public Culture gYesterday the individual who occupies the American presidency referred to the nations of Africa Central America and Haiti as shitholes A few things related to The An excellent read if you want to know about food the South or both Edge explores food in the South from the 1950 s through the 2010 s and discusses various influences on cuisine I ve lived in Tennessee my entire life 55 years and this book explores the background of foods chefs and restaurants in ways I ve never known about For example how did Hurricane Katrina affect the food and restaurants in New Orleans I was very interested to learn how the ancestors of slaves had an impact on Southern food and cooking Now I want to read a similar history of food in the not so modern South Maybe it s because in 2017 it feels like understanding the South is key to understanding America or because Irapple with the meaning of being black and woman and Southern and choosing to mostly identify as the latter or the fact that like jazz I think Southern food is America s Black Nationalism: The Search for an Identity gift to the world for all those reasons and I thoroughly enjoyed this history surprisingly fast paced or maybe it just felt that way because it was highly engaging of Southern food as it is known and better how should know it I could have read a whole book on each of the chapters but loved the wn chores and individuals he introduces Highly recommended Potlikker is the liuid left in the pot after boilingreens like collards or mustard During slavery the owners would d I am hungry The Potlikker Papers made me hungry Also made me want to buy a bunch of cookbooks Edge I am hungry The Potlikker Papers made me hungry Also made me want to buy a bunch of cookbooks Edge anecdotal history of the south and food is fabulous Some very interesting points and Black and White Strangers: Race and American Literary Realism great connections I discovered Southern Cooking when I was eighteen and living with myreat uncle and aunt in East Texas My maternal Boggs: A Comedy of Values grandparents were from North central Texas with heavy southern roots When they moved north they left the food behind them I rediscovered southern food when my wife was pregnant with our first daughter Collardreens are Blood Runs Green: The Murder That Transfixed Gilded Age Chicago great for morning sickness We lived in West Philly and couldet collards and other southern foods cuts of meat Began with Craig Claibonre s Southern
Cooking and haven t stopped The Potlikker Papers does a reat and haven t stopped The Potlikker Papers does a reat of linking the changes in the south through food 375 stars The Potlikker Papers is largely about the politics of food who eats high on the hog who eats low on the hog who owns the hog and how that hog was raised The first 180 pages alone are worth the price of admission and I hope they spark a renewed interest in Civil Rights figures such as Fannie Lou Hamer who I thought I knew something about but I learned a whole lot here and Georgia Gil a previously unsung hero of the movementEdge does a marvelous job of documenting the changes in Southern food culture from the 1950s into the 1980s and 90s The chapter on fast food in particular really Building Ideas: An Architectural Guide to the University of Chicago gets at how foodways evolved during this period Fast food frozen food and canned biscuits did a lot to change the way Southern women like my mother in law cooked In fact I know a whole lot of working women from thateneration who hold no nostalgia for the hard labor of cultivating and preserving food They spent their childhoods doing it and as adults they were than happy to feed their families beans from a can and cookies from a box They d Canadian Art, Volume 1 (A-F): Canadian Art: Volume I (A-F) grow a few tomatoes in the summer but that s as far as it wentEdge also documents how economicrowth transformed the South "during the late 20th century and on into the 21st century Once considered one big backwater the "the late 20th century and on into the 21st century Once considered one big backwater the turned into an economic powerhouse in the 1980s and 90s Atlanta Charlotte and North. The one food book you must read this year Southern Living One of Christopher Kimball's Six Favorite Books About FoodA people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decadesLike Building the Cold War: Hilton International Hotels and Modern Architecture great provincial dishes around the world potlikker is a salvage food During the antebellum era slave owners ate thereens from the pot and set aside the leftover potlikker broth for the enslaved unaware that the broth not the reens was nutrient rich After slavery potlikker sustained the working poor both black and white In the South of today potlikker has taken on new meanings as chefs have reclaimed it Potlikker is a uintessential Southern. .
John T. Edge ¼ 1 FREE DOWNLOADVery similar to a lot of my smalltown Southern friends she rew up wanting nothing than to et the hell out of Dodge as soon as she
COULD AND SHE DID EVENTUALLY SHEand she did Eventually she to New York City with the intention of becoming a writer and ended up a cook When her parents offered to help her open a restaurant in Kinston NC she couldn t refuse and so home she came A Chef s Life documents her experience opening a restaurant but also it also documents how Howard came to re embrace her food heritage The show has struck a chord with a lot of people I know who rew up in the South Carson Pirie Scott: Louis Sullivan and the Chicago Department Store grew beyond the South and then ultimately returned to reclaim their Southern roots The last two chapters of The Potlikker Papers return to a people s history of food and are well worth reading In particular the final chapter Nuevo Sudets at what s exciting about Southern food right now all these brand new southerners recent immigrants from Mexico India Africa and Asia bringing their cultures foodways into the mix Unlike Glenn Roberts and Sean Brock these cooks really are changing the way working class and middle class Southerners eat as well as changing our ideas of what it means to be Southern in the 21st century 25 stars I feel Charting an Empire: Geography at the English Universities 1580-1620 guilty for settling on a rough ungenerous rating for this book because I did like it for many of its ualities Solid thorough history documented research interspe It isn t that The Potlikker Papers is a bad book but it also isn t a Food History of the Modern South It is a social cultural and political commentary onto which a few food trends and fads are loosely tied That isn t a bad thing necessarily In truth I found it well written with some interesting vignettes However think the author could havereatly benefited from a class discussing differences in correlation causation Just because two trends occupy the same Chameleon Hours general time frame doesn t mean each is causally related For example was the increase in farmsrowing your own food and a resurgence of cheaper homemade products like sorghum truly a result of the cultural hippie trends of the 1960 s 1970 s or was it caused by the dire economic recession and inflation of the same time period leading people to look for cheaper food sources The answer to that is complicated and debatable but this book seeks to put the two and other foodsocialpolitical trends together in a direct causal relationship leading to several suare peg round hole scenarios This is the kind of book that would make for Chicago Architecture (Architecture Urbanism) great debate in aood book club or a college seminar but I can t say that I enjoyed it More of a social history spiced with food than a book on food illustrated by social history I enjoyed the commentary of how Southern food had evolved in multiple directions over time Be it New Orleans or Charleston or BB or Creole or Low Country the cooks of the South have adapted or made do as my Chicago Neighborhoods and Suburbs: A Historical Guide grandma would say It was interesting that everyone Colonel Sanders to Craig Claiborne to Paula Deen to Bill Nealets eual time Interesting read with a fair amount of time devoted to history from the 1950 s through 2000 s that I remember Using the lens of food this book examines the south from the Civil Rights Movement until today Edge takes cooks and chefs usually from an era and using their story as a Citrus: A History grounding explores their era environment and traditions It s an interesting book if you re interested in food especially if you like tracing the evolution of dishes and cuisines Having arounding in the history of the times and places he was discussing was helpful but certainly not necessary to #enjoying this bookAlso this is straight history There are no recipes or anything of that sort. Ral staples #this bookAlso this is straight history There are no recipes or anything of that sort. Ral staples narrates the Building the South Side: Urban Space and Civic Culture in Chicago, 1890-1919 gentrification thatained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s He reports as a newer South came into focus in the 2000s and 2010s enriched by the arrival of immigrants from Mexico to Vietnam and many points in between Along the way Edge profiles extraordinary figures in Southern food including Fannie Lou Hamer Colonel Sanders Mahalia Jackson Edna Lewis Paul Prudhomme Craig Claiborne and Sean BrockOver the last three Cite Right: A Quick Guide to Citation Styles--MLA, APA, Chicago, the Sciences, Professions, and More generations wrenching changes have transformed the South The Potlikker Papers tells the story of that dynamism and reveals how Southern food has become a shared culinary language for the nation. Carolina s Research Triangle Park became some of the fastestrowing areas in the country Even Birmingham Alabama became nice place to settle down and raise a family BirminghamI ve lived in the South most of my adult life "and some during my childhood as well and it s been interesting to see the overall effects "some during my childhood as well and it s been interesting to see the overall effects this revitalized economy One thing is for sure the resulting hybrid vigor has served to flatten out a lot of regional idiosyncrasies which makes it tough if you re a writer interested in local and regional foodways What Edge chooses to focus on as he moves into the 21st century is artisanal food And this for me is where the book stumbles where it s no longer a people s history of food but a foodie s history of food His focus in chapters such as Artisanal Pantry and Restaurant Renaissance is on rowers and chefs who are breathing new life into traditional foods folks who occupy the esoteric
corners of Southern foodways So for instance the star of Artisanalof Southern foodways So for instance the star of Artisanal is Glenn Roberts who founded Anson Mills with the aim of making rits from heirloom corn Roberts sounds like a fascinating man and I d like to Class and Conformity: A Study in Values - With a Reassessment (Midway Reprint) give thoserits a try sometime Sam Edwards slow cured country ham also sounds delicious But while these men and the others profiled in these chapter all men by the way which is irritating may be doing the Lord s work they re preaching to a fairly small choir and it concerns me that Edge doesn t own that fact uite the opposite at the end of Artisanal Pantry Edge tries to convince US THAT IN THE 21ST CENTURY SOUTHERNERS DITCHED BRINE that in the 21st century Southerners ditched brine city ham for long cured country ham They rejected Class Warfare: Class, Race, and College Admissions in Top-Tier Secondary Schools grocery store pap for stoneround Common People: The History of An English Family grits In the 2000s as the region awakened to the economic and cultural promise of craft production Southerners embraced artisan possibilities across a spectrum that connected agriculture and industry and pop culture and included moonshine antebellumrits three year old heirloom ham cane sugar Coca Cola and twenty year old Pappy moonshineWell like I said I ve lived in the south for a long time and it s true that in the last ten years these things have been made available to me especially if my husband and I trek to downtown Durham and eat in one of its finer restaurants But of my husband s thirty odd Southern Baptist cousins the Citizens and Paupers: Relief, Rights, and Race, from the Freedmen's Bureau to Workfare grandchildren of millworkers the children of truck drivers and teachers a number of them the first in their families toraduate college and move into the middle class I can conquest and community:the afterlife of warrior saint ghazi miyan guarantee you that not one has an interest in artisanal whiskey and if they eat ham at all they re mostly a health conscious bunch it s from a spiral ham bought at Harris Teeter or Honeybaked Ham at Christmas andor Easter I can t claim to know theirrit preferences but they re sensible people and unlikely to spend 6 to 10 on a pound of deracinated cornI m not saying that that artisanal Composition and Literature: Bridging the Gap grits have no place in the discussion of Southern foodways I personally love what Glenn Roberts is doing I just reject the claim that what he s doing is having a huge impact on how most Southerners eat There s something about this chapter and the next two that strike me as off the mark If you really want to talk aboutrowers thinkers and cooks that have had a large regional and national impact then why not discuss heavy hitters such as Barbara Kingsolver a Kentucky native novelist and Wendell Berry acolyte whose book Animal Vegetable Miracle published in 2007 joined Michael Pollan s The Omnivore s Dilemma in changing how many Americans particularly middle class suburbanites thought about foodOr what about Chef Vivian Howard star of the PBS show A Chef s Life Howard s trajectory strikes me as. Dish and The Potlikker Papers is a people's history of the modern South told through its food Beginning with the pivotal role cooks and waiters played in the civil rights movement noted authority John T Edge narrates the South's fitful journey from a hive of racism to a hotbed of American immigration He shows why working class Southern food has become a vital driver of contemporary American cuisineFood access was a battleground issue during the 1950s and 1960s Ownership of culinary traditions has remained a central contention on the long march toward euality The Potlikker Papers tracks pivotal moments in Southern history from the back to the land movement of the 1970s to the rise of fast and convenience foods modeled on ru. ,