Description
While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions-Indigenous American, European, and African-collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition.
Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the suprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.
About the Author
Rebecca Sharpless is professor of history at Texas Christian University. Her most recent book is Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960.
Book Information
ISBN 9781469668369
Author Rebecca Sharpless
Format Hardback
Page Count 344
Imprint The University of North Carolina Press
Publisher The University of North Carolina Press
Weight(grams) 280g
Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the suprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.
About the Author
Rebecca Sharpless is professor of history at Texas Christian University. Her most recent book is Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960.
Book Information
ISBN 9781469668369
Author Rebecca Sharpless
Format Hardback
Page Count 344
Imprint The University of North Carolina Press
Publisher The University of North Carolina Press
Weight(grams) 280g
