Policy Press

Publishing with Purpose

Southern Craft Food Diversity

Challenging the Myth of a US Food Revival

By Kaitland M. Byrd

Published

25 May 2021

Page count

192 pages

Series

Sociology of Diversity

ISBN

978-1529211429

Dimensions

234 x 156 mm

Imprint

Bristol University Press

Published

25 May 2021

Page count

192 pages

Series

Sociology of Diversity

ISBN

978-1529211412

Dimensions

234 x 156 mm

Imprint

Bristol University Press

Published

25 May 2021

Page count

192 pages

Series

Sociology of Diversity

ISBN

978-1529211443

Dimensions

Imprint

Bristol University Press
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    Southern Craft Food Diversity

    Driven by consumers’ desire for slow and local food, craft breweries, traditional butchers, fromagers, and bakeries have been popping up across the US in the last twenty years. Typically urban and staffed predominantly by white middle class men, these industries are perceived as a departure from tradition and mainstream lifestyles. But this image obscures the diverse communities that have supported artisanal foods for centuries.

    Using the oral histories of over 100 people, this book brings to light the voices, experiences and histories of marginalized groups who keep Southern foodways alive. The larger than life stories of these individuals reveal the complex reality behind the movement and show how they are the backbone of the so-called "new explosion" of craft food.

    Kaitland M. Byrd is Lecturer in Sociology at Virginia Tech and a visiting scholar at the National Center for Institutional Diversity at the University of Michigan.

    Introduction: Scenes From Southern Food Culture

    Craft in the Terroir: The Rise of Southern Winemaking

    Craft in the Water: The Rebirth of Coastal Fishing Communities

    Craft in the Market: Value-Added Products at the Farmer’s Markets

    Craft in the Smokehouse: The Art of Curing Meats

    Craft in the Restaurant: The Whitewashing of Southern Food

    Conclusion: The Future of Southern Food