Southern Food and Civil Rights

Southern Food and Civil Rights
Title Southern Food and Civil Rights PDF eBook
Author Frederick Douglass Opie
Publisher Arcadia Publishing
Pages 192
Release 2021-02-08
Genre History
ISBN 1439659214

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Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. "The Sandwich Brigade" organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.

Food Power Politics

Food Power Politics
Title Food Power Politics PDF eBook
Author Bobby J. Smith II
Publisher UNC Press Books
Pages 217
Release 2023-08-29
Genre Social Science
ISBN 1469675080

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This book unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Bobby J. Smith II re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives. Drawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system.

Inventing Authenticity

Inventing Authenticity
Title Inventing Authenticity PDF eBook
Author Carrie Helms Tippen
Publisher University of Arkansas Press
Pages 230
Release 2018-08-12
Genre Cooking
ISBN 1682260658

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In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity. Tippen discusses the act of cooking as a way to perform—and therefore reinforce—the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are—or who we think we are.

Getting What We Need Ourselves

Getting What We Need Ourselves
Title Getting What We Need Ourselves PDF eBook
Author Jennifer Jensen Wallach, author of How America Eats: A Social History of US Food and Culture
Publisher Rowman & Littlefield
Pages 272
Release 2019-06-01
Genre History
ISBN 1538125250

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This multi-generational story begins before the transatlantic slave trade in West Africa and ends with a discussion of contemporary African American vegans. Demonstrating that food has been both a tool of empowerment and a weapon of white supremacy, this study documents the symbolic power of food alongside an ongoing struggle for food access.

US History in 15 Foods

US History in 15 Foods
Title US History in 15 Foods PDF eBook
Author Anna Zeide
Publisher Bloomsbury Publishing
Pages 273
Release 2023-01-12
Genre History
ISBN 1350211982

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From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.

Waging a Good War

Waging a Good War
Title Waging a Good War PDF eBook
Author Thomas E. Ricks
Publisher Farrar, Straus and Giroux
Pages 297
Release 2022-10-04
Genre Political Science
ISBN 0374605173

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#1 New York Times bestselling author and Pulitzer Prize winner Thomas E. Ricks offers a new take on the Civil Rights Movement, stressing its unexpected use of military strategy and its lessons for nonviolent resistance around the world. “Ricks does a tremendous job of putting the reader inside the hearts and souls of the young men and women who risked so much to change America . . . Riveting.” —Charles Kaiser, The Guardian In Waging a Good War, the bestselling author Thomas E. Ricks offers a fresh perspective on America’s greatest moral revolution—the civil rights movement of the 1950s and 1960s—and its legacy today. While the Movement has become synonymous with Martin Luther King, Jr.’s ethos of nonviolence, Ricks, a Pulitzer Prize–winning war reporter, draws on his deep knowledge of tactics and strategy to advance a surprising but revelatory idea: the greatest victories for Black Americans of the past century were won not by idealism alone, but by paying attention to recruiting, training, discipline, and organization—the hallmarks of any successful military campaign. An engaging storyteller, Ricks deftly narrates the Movement’s triumphs and defeats. He follows King and other key figures from Montgomery to Memphis, demonstrating that Gandhian nonviolence was a philosophy of active, not passive, resistance—involving the bold and sustained confrontation of the Movement’s adversaries, both on the ground and in the court of public opinion. While bringing legends such as Fannie Lou Hamer and John Lewis into new focus, Ricks also highlights lesser-known figures who played critical roles in fashioning nonviolence into an effective tool—the activists James Lawson, James Bevel, Diane Nash, and Septima Clark foremost among them. He also offers a new understanding of the Movement’s later difficulties as internal disputes and white backlash intensified. Rich with fresh interpretations of familiar events and overlooked aspects of America’s civil rights struggle, Waging a Good War is an indispensable addition to the literature of racial justice and social change—and one that offers vital lessons for our own time.

Beyond the Kitchen Table

Beyond the Kitchen Table
Title Beyond the Kitchen Table PDF eBook
Author Priscilla McCutcheon
Publisher UNC Press Books
Pages 242
Release 2023-10-31
Genre Cooking

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Over the last decade, there has been an increasing amount of scholarship focused on race and food inequity. Much of this research is focused on the United States and its densely populated urban centers. Looking deeply into Black women's roles—economically, environmentally, and socially—in food and agriculture systems in the Caribbean, Africa, and the United States, the contributors address the ways Black women, both now and in the past, have used food as a part of community building and sustenance. They also examine matrilineal food-based education; the importance of Black women's social, cultural, and familial networks in addressing nutrition and food insecurity; the ways gender intersects with class and race globally when thinking about food; and how women-led science and technology initiatives can be used to create healthier and more just food systems. Contributors include Agnes Atia Apusigah, Neela Badrie, Kenia-Rosa Campo, Dara Cooper, Kelsey Emard, Claudia J. Ford, Hanna Garth, Shelene Gomes, Veronica Gordon, Wendy-Ann Isaac, Lydia Kwoyiga, Gloria Sanders McCutcheon, Eveline M. F. W. Sawadogo/Compaore, Ashante M. Reese, Sakiko Shiratori, shakara tyler, and Marquitta Webb.