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Getting Something to Eat in Jackson

Race, Class, and Food in the American South

Joseph C. Ewoodzie

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Princeton University Press img Link Publisher

Geisteswissenschaften, Kunst, Musik / Pädagogik

Beschreibung

James Beard Foundation Book Award Nominee • Winner of the Ida B. Wells-Barnett Book Award, Association of Black Sociologists • Winner of the C. Wright Mills Award, the Society for the Study of Social Problems

A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class

Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity.

Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians.

By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.

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Schlagwörter

The Lunch (Velázquez), Ice bar, Meal, Tortilla chip, Avocado, Market Kitchen, Eating, Ithaca College, Pizza, Social mobility, Doughnut, Availability, Cuisine, Food, Cooking, Types of restaurant, Grocery store, Chili con carne, Soup kitchen, Tortilla, Homelessness, Study skills, Service provider, Food choice, Supper, Refrigerator, Food policy, Local food, Tablecloth, Jackson State University, Banquet, Dining room, Chicken as food, Soul food, Food safety, Lunch meat, Food history, Behavior, Restaurant, Sociology, Customer, Fried fish, Gravy, Ms., Ingredient, On the Menu, Lunch, Veganism, Macaroni and cheese, Cuisine of the Southern United States, Personal chef, Seafood restaurant, Cookware and bakeware, Black people, Kitchen utensil, Food studies, Gathering place, Wealth, Diner, Fast food restaurant, Household, Nutrition, African Americans, Food security, Food industry, Social movement, Meal preparation, Haute cuisine, Sausage, Ms. (magazine)