Southern Provisions: The Creation and Revival of a Cuisine (Paperback)David S. Shields (author)
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Publisher: The University of Chicago Press
Number of pages: 416
Weight: 635 g
Dimensions: 229 x 152 x 30 mm
"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
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