Publishing with Purpose
ISBN
978-1529211429Dimensions
234 x 156 mmImprint
Bristol University PressClick to order from North America, Canada and South America
ISBN
978-1529211412Dimensions
234 x 156 mmImprint
Bristol University PressClick to order from North America, Canada and South America
ISBN
978-1529211443Dimensions
Imprint
Bristol University PressClick to order from North America, Canada and South America
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