Last fall’s publication of The Larder: Food Studies Methods from the American South (ed. Elizabeth Engelhardt, Ted Ownby, John T. Edge) marked the launch of our joint book series with University of Georgia Press. Southern Foodways Alliance Studies in Culture, People, and Place explores key themes and tensions in food studies—including race, class, gender, power, and the environment—on a macroscale and through the microstories of men and women who grow, prepare, and serve food. The series presents a variety of voices, including those of scholars, journalists, and writers of creative nonfiction.
With SFA director John T. Edge serving as series editor and Brett Anderson, Psyche Williams-Forson, and Elizabeth Engelhardt making up our editorial board, we’ll release one title each year. Many of the books will be original foodways scholarship; others will be reissues of classics that deserve renewed attention.
Look for the second title in the series on bookshelves tomorrow (April 15). It’s a reissue of Hogmeat and Hoecake: Food Supply in the Old South, 1840–1860 by Sam Bowers Hilliard, with a brand new introduction by James C. Cobb. When Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region’s history, culture, and politics, and it has since become a landmark of foodways scholarship. Stay tuned on the blog this week as we tell you more about the book. (By Friday, you’re going to be coveting your own copy!)
If you want to support and celebrate Southern Foodways Alliance Studies in Culture, People, and Place, join us on May 2 at the Atlanta History Center for an evening of cocktails, hors d’oeuvres, and conversation. See below for details and RSVP information.