Your Waterstones card is changing, introducing...
TELL ME MORE
Southern Provisions: The Creation and Revival of a Cuisine (Paperback)
  • Southern Provisions: The Creation and Revival of a Cuisine (Paperback)
zoom

Southern Provisions: The Creation and Revival of a Cuisine (Paperback)

(author)
£14.50
Paperback 416 Pages / Published: 29/11/2016
  • We can order this

Usually despatched within 1 week

  • This item has been added to your basket
Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields's turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history.

Publisher: The University of Chicago Press
ISBN: 9780226422022
Number of pages: 416
Weight: 635 g
Dimensions: 229 x 152 x 30 mm


MEDIA REVIEWS
"Shields is an unsurpassed custodian of Southern culinary history. In Southern Provisions, he provides a richly detailed account of the evolution of Southern food culture, from field to marketplace to home kitchen. It's at once enlightening and inspiring--a powerful call to remember and rehabilitate our nation's most essential foodways."--Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns
"Shields makes it clear that he is not interested in the mythology of Southern food, but purely in the facts and what we can discern from them. This emphasis on the verifiable underscores the imperative to understand and acknowledge the real who and what of the region's complicated edible past. It likewise fuels the urgency to identify and preserve for the future that which is valuable and irreplaceable. Southern Provisions is an essential volume for anyone interested in the state of American food."--Ronni Lundy, author of Shuck Beans, Stack Cakes, and Honest Fried Chicken
"In Southern Provisions, Shields skillfully draws connections between agricultural history and the history of food in the Lowcountry. In the process, he unearths truths about the south, its flora, fauna, and peoples. If you want to apprehend the tangled roots of American regional cuisine, this is a good place to start."--John T Edge, coeditor of The Larder: Food Studies Methods from the American South
"Shields new book, Southern Provisions, is as much manifesto as history, and it represents a solid cornerstone in the burgeoning effort to rediscover, recognize, and adapt the preindustrial agriculture of the South, particularly the Lowcountry region, into the modern culinary lexicon. . . . Shields' contribution to the effort should be viewed as the first edition in a line of investigations that give cooks and farmers an exploratory window into an alternative world, where flavor matters and emergent cuisine expresses an adaptation of heritage that best captures the people and place in which it perennially resides."--Charleston City Paper
"There are loads of delicious staple produce and grain that were once essential to eating in the South that are now extinct--or severely endangered. That's why professor Shields is trying to revive the best-tasting produce and grains from Southern history and bring them back to life (and our dinner tables)."--Bon Appetit
"Southern Provisions is history as culinary restoration, and its primary message is this: To restore the tastes of the Lowcountry, one must restore the plants (and animals). . . . It takes joint effort to restore a regional food scene, but the rewards--tastier food, healthier land, and the perpetuation of community--are a lot more nourishing than just a meal."--Wall Street Journal
"It's not often that a book comes out that is truly groundbreaking in the well-trodden fields of Southern cuisine. This spring, however, David Shields and University of Chicago Press released one of the most important books not just in Southern cuisine, but more importantly, American cuisine at large. For us at Big Jones, this is exactly the type of work that enables us to make food that is true to its Southern roots, and restores the tastes that made Southern cuisine one of the best regional cuisines in the world. . . . Big Jones owes as much of its reputation to the work Shields has done, largely behind the scenes, to bring Southern food's best historic qualities to the fore, as it does anyone else. . . . This is essential reading for anyone interested in culinary history, seed saving, and the evolution and future of American foodways."
--Paul Fehribach, co-owner and executive chef, Big Jones

You may also be interested in...

The Scottish Food Bible
Added to basket
The Curry Secret
Added to basket
£7.99
Paperback
Good Food: Mediterranean Dishes
Added to basket
Rick Stein: From Venice to Istanbul
Added to basket
£26.00   £20.99
Hardback
The Ritz London Book Of Afternoon Tea
Added to basket
Curry Easy Vegetarian
Added to basket
My Kitchen Table: 100 Quick Stir-fry Recipes
Added to basket
Caribbean Cookery Secrets
Added to basket
Complete Chinese Cookbook
Added to basket
India
Added to basket
£29.95
Hardback
Mexico
Added to basket
50 Great Curries of India
Added to basket
£10.99   £8.99
Paperback
Rosa's Thai Cafe
Added to basket
£20.00
Hardback
Made in India
Added to basket
£20.00   £16.00
Hardback

Reviews

Please sign in to write a review

Your review has been submitted successfully.