Grain and Fire
(eBook)

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Published
The University of North Carolina Press, 2022.
Format
eBook
Status
Available Online

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Language
English
ISBN
9781469668376

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Citations

APA Citation, 7th Edition (style guide)

Rebecca Sharpless., & Rebecca Sharpless|AUTHOR. (2022). Grain and Fire . The University of North Carolina Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Rebecca Sharpless and Rebecca Sharpless|AUTHOR. 2022. Grain and Fire. The University of North Carolina Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Rebecca Sharpless and Rebecca Sharpless|AUTHOR. Grain and Fire The University of North Carolina Press, 2022.

MLA Citation, 9th Edition (style guide)

Rebecca Sharpless, and Rebecca Sharpless|AUTHOR. Grain and Fire The University of North Carolina Press, 2022.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouping Information

Grouped Work ID54fdf20a-3302-65aa-4ca2-4de63fce5457-eng
Full titlegrain and fire a history of baking in the american south
Authorsharpless rebecca
Grouping Categorybook
Last Update2022-08-24 13:12:11PM
Last Indexed2022-10-01 03:44:58AM

Book Cover Information

Image Sourcesyndetics
First LoadedJun 16, 2022
Last UsedSep 30, 2022

Hoopla Extract Information

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    [synopsis] => 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 surprising 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.
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    [subtitle] => A History of Baking in the American South
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