Buttermilk Graffiti

Buttermilk Graffiti

Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups.

Author: Edward Lee

Publisher: Hachette UK

ISBN: 9781579658519

Category: Cooking

Page: 403

View: 234

Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist, 2019 IACP Award, Literary Food Writing Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
Categories: Cooking

The Joy of Eating A Guide to Food in Modern Pop Culture

The Joy of Eating  A Guide to Food in Modern Pop Culture

... Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine (Edward Lee), and Catfish Dream: Ed Scott's Fight for His Family Farm and Racial Justice in the Mississippi Delta (Julian Rankin).

Author: Jane K. Glenn

Publisher: ABC-CLIO

ISBN: 9781440862106

Category: Social Science

Page: 404

View: 515

In 1961, Julia Child introduced the American public to an entirely new, joy-infused approach to cooking and eating food. In doing so, she set in motion a food renaissance that is still in full bloom today. Over the last six decades, food has become an increasingly more diverse, prominent, and joyful point of cultural interest. The Joy of Eating discusses in detail the current golden age of food in contemporary American popular culture. Entries explore the proliferation of food-themed television shows, documentaries, and networks; the booming popularity of celebrity chefs; unusual, exotic, decadent, creative, and even mundane food trends; and cultural celebrations of food, such as in festivals and music. The volume provides depth and academic gravity by tying each entry into broader themes and larger contexts (in relation to a food-themed reality show, for example, discussing the show's popularity in direct relation to a significant economic event), providing a brief history behind popular foods and types of cuisines and tracing the evolution of our understanding of diet and nutrition, among other explications.
Categories: Social Science

Road Sides

Road Sides

An Illustrated Companion to Dining and Driving in the American South Emily Wallace ... —EDWARD LEE, chef and author of Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine “Only the brilliant Emily Wallace ...

Author: Emily Wallace

Publisher: University of Texas Press

ISBN: 9781477316566

Category: Travel

Page: 193

View: 167

An illustrated glovebox essential, Road Sides explores the fundamentals of a well-fed road trip through the American South, from A to Z. There are detours and destinations, accompanied by detailed histories and more than one hundred original illustrations that document how we get where we’re going and what to eat and do along the way. Learn the backstory of food-shaped buildings, including the folks behind Hills of Snow, a giant snow cone stand in Smithfield, North Carolina, that resembles the icy treats it sells. Find out how kudzu was used to support a burgeoning highway system, and get to know Edith Edwards—the self-proclaimed Kudzu Queen—who turns the obnoxious vine into delicious teas and jellies. Discover the roots of kitschy roadside attractions, and have lunch with the state-employed mermaids of Weeki Wachee Springs in Florida. Road Sides is for everyone—the driver in search of supper or superlatives (the biggest, best, and even worst), the person who cannot resist a local plaque or snack and pulls over for every historical marker and road stand, and the kid who just wants to gawk at a peach-shaped water tower.
Categories: Travel

Reconstructing Southern Rhetoric

Reconstructing Southern Rhetoric

In Black Exodus: The Great Migration from the American South, edited by Alferdteen Harris, xi–xx. Jackson: University Press of ... Buttermilk Graffiti: A Chef's Journey to Discover America's New MeltingPot Cuisine. New York: Artisan.

Author: Christina L. Moss

Publisher: Univ. Press of Mississippi

ISBN: 9781496836182

Category: Language Arts & Disciplines

Page: 324

View: 203

Contributions by Whitney Jordan Adams, Wendy Atkins-Sayre, Jason Edward Black, Patricia G. Davis, Cassidy D. Ellis, Megan Fitzmaurice, Michael L. Forst, Jeremy R. Grossman, Cynthia P. King, Julia M. Medhurst, Ryan Neville-Shepard, Jonathan M. Smith, Ashli Quesinberry Stokes, Dave Tell, and Carolyn Walcott Southern rhetoric is communication’s oldest regional study. During its initial invention, the discipline was founded to justify the study of rhetoric in a field of white male scholars analyzing significant speeches by other white men, yielding research that added to myths of Lost Cause ideology and a uniquely oratorical culture. Reconstructing Southern Rhetoric takes on the much-overdue task of reconstructing the way southern rhetoric has been viewed and critiqued within the communication discipline. The collection reveals that southern rhetoric is fluid and migrates beyond geography, is constructed in weak counterpublic formation against legitimated power, creates a region that is not monolithic, and warrants activism and healing. Contributors to the volume examine such topics as political campaign strategies, memorial and museum experiences, television and music influences, commemoration protests, and ethnographic experiences in the South. The essays cohesively illustrate southern identity as manifested in various contexts and ways, considering what it means to be a part of a region riddled with slavery, Jim Crow laws, and other expressions of racial and cultural hierarchy. Ultimately, the volume initiates a new conversation, asking what southern rhetorical critique would be like if it included the richness of the southern culture from which it came.
Categories: Language Arts & Disciplines

Food Cultures of the United States Recipes Customs and Issues

Food Cultures of the United States  Recipes  Customs  and Issues

Evanston, IL: Agate Publishing, 2017. Lee, Edward. Buttermilk Graffiti: A Chef's Journey to Discover America's New MeltingPot Cuisine. New York: Artisan, 2018. Long, Lucy M. Regional American Food Culture.

Author: Bruce Kraig

Publisher: ABC-CLIO

ISBN: 9781440866593

Category: Cooking

Page: 229

View: 953

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter. Provides a comprehensive view of dishes that Americans eat and drink at all times of day and night Examines how American food reflects the country's immigrant origins Addresses problems in food production, nutrition, and practices in light of major changes in environments and society A Chronology provides an at-a-glance look at food history in the United States Recipes accompany each chapter, perfect for student readers and general audiences to try out at home Sidebars help to illuminate the text, providing anecdotal "fun facts" about food in American culture
Categories: Cooking