The Potlikker Papers
A Food History of the Modern South
Hardcover ISBN: 1594206554
A people's history of Southern food that reveals how the region came to be at the forefront of American culinary culture and how issues of race have shaped Southern cuisine over the last six decades THE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food. Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between. Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others. Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish. Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.
We Are the Weather
Saving the Planet Begins at Breakfast
Hardcover ISBN: 0374280002
An urgent call to action on climate change by the author of Eating Animals shares insight into the climate denial mindset while identifying meat farms as a primary source of environmental pollutants. Bibliography. Appendix.
Eating on the Wild Side
The Missing Link to Optimum Health
Paperback ISBN: 0316227935
Describes how to replace modern fruits and vegetables, which are high in starch and sugar and lower in nutrients than earlier generations of the plants, with different varieties that have better nutritional value.
The Truffle Underground
A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's Most Expensive Fungus
Paperback ISBN: 0451495691
Documents the crimes at each level of a truffle's path from ground to plate, including planting poisoned meatballs to remove competitor's dogs, foragers robbed of their harvest at gunpoint, and crime syndicates stealing scientific secrets.
The Omnivore's Dilemma
A Natural History of Four Meals
Paperback ISBN: 0143038583
An ecological and anthropological study of eating offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of everyday consumers to protect their health and the environment. By the author of The Botany of Desire. Reprint. 150,000 first printing.
On Food And Cooking
The Science and Lore of the Kitchen
Hardcover ISBN: 0684800012
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the past two decades. 50,000 first printing.
An Edible History of Humanity
Paperback ISBN: 0802719910
The bestselling author of A History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat. More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history.
Comer atentos / Mindful Eating
Guia para redescubrir una relacion sana con los alimentos
Spanish Paperback ISBN: 1611802229
El arte de la atención (mindfulness) puede transformar nuestra cotidiana lucha con las comidas, renovar nuestro sentido del placer, así como nuestra satisfacción con la alimentación. El arte de la atención plena puede transformar nuestros conflictos con la alimentación –y renovar nuestro sentido del placer, valoración y satisfacción con la comida. Recurriendo a investigaciones recientes e integrando sus experiencias como médica y maestra de meditación, la Dra. Jan Bays ofrece una presentación maravillosamente clara de lo que es la conciencia plena y cómo ésta puede ayudar con los problemas alimenticios. Comer atentos es un enfoque que involucra llevar una conciencia plena al proceso de alimentación –a todos los sabores, olores, pensamientos y sensaciones que surgen durante una comida. Ya sea que usted tenga sobrepeso, sufra de un desorden alimenticio, o simplemente quiera sacar más provecho de su vida, este libro le ofrece una herramienta simple que puede marcar una diferencia notable. En este libro, usted aprenderá cómo: • Sintonizar con la propia sabiduría de su cuerpo en relación a qué, cuándo y cuánto comer. • Sentirse plenamente satisfecha aunque coma menos. • Identificar sus hábitos y patrones alimenticios. • Desarrollar una actitud más compasiva hacia sus problemas alimenticios. • Descubrir la verdadera fuente de su ansiedad por la comida. Comer atentos incluye también un programa descargable de audio de 80 minutos de duración, con ejercicios guiados.
The Potlikker Papers
A Food History of the Modern South
Paperback ISBN: 0143111019
“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, 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 quintessential Southern 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 cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. 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 rural staples. Edge narrates the gentrification that gained 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 Brock. Over the last three 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.
Consider the Fork
A History of How We Cook and Eat
Paperback ISBN: 0465056970
"Wilson's book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. This book tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology"--