Leseprobe
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Grain and Fire
Rebecca Sharpless
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The University of North Carolina Press 
Ratgeber / Essen & Trinken
Beschreibung
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.
Kundenbewertungen
Southern cakes, Small bakeries, Cobbler, Baking and gender, Baking and racism, Baking industry, Flour industry, Baking in antebellum America, Commercial baking, Baking with lard, History of spices, Baking by Native Americans, Baking by enslaved people, Biscuits, Red velvet cake, Cornbread, Lady Baltimore cake, Street peddlers, History of sugar, Baking in early America, Baking American South, Home baking, Coconut cake, Southern foodways, Baking and civil rights, Baking and colonialism, Fireplace baking, Open fire baking, Food of enslaved people, Baking in twentieth-century America, Pecan pie