{"title":"Water and Waves: The Rebirth of Coastal Fishing Communities","authors":"K. M. Byrd","doi":"10.46692/9781529211436.004","DOIUrl":"https://doi.org/10.46692/9781529211436.004","url":null,"abstract":"From Hurricanes to oil spills the coastal South copes with the difficulties of depending on the sea for one’s livelihood. Yet, within these communities scattered across the bayous and barrier islands, are engrained food traditions and knowledge emphasizing the importance of the sea and its provision for families and Southern foodways. Yet these communities existence is tenuous due to past tragedies that continue to impact the life of the fishermen and restaurant owners long after the devastation has faded from national headlines. The success of these communities is often dependent on chefs and consumers in major urban areas demanding local or regional products, instead of the cheaper industrial produced alternatives.","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124072251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Introduction: Crafting Revisions from Southern Food Culture","authors":"K. M. Byrd","doi":"10.46692/9781529211436.002","DOIUrl":"https://doi.org/10.46692/9781529211436.002","url":null,"abstract":"This chapter explores the current changes occurring within food culture, especially across the Southern United States, by grounding the South in current discussions within the sociology of food and food studies more generally, to explain the current attention of craft or artisanal industries that have made it possible for once struggling rural communities to establish a degree of financial stability. By tapping into consumer’s desires for local and slow food, these traditional preparation techniques and products are placed into the sphere of food as a form of an art world, and thus, embedded with knowledge that could be lost if people stop practicing these techniques. Overall, a majority of these producers are not the white, upwardly mobile producers found in urban areas, instead they are working class men and women from a variety of racial and ethnic backgrounds who rely on selling their product to sustain their families.","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129456961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Craft Food DiversityPub Date : 2021-05-25DOI: 10.1332/policypress/9781529211412.003.0006
K. M. Byrd
{"title":"Beyond Popeye’s and KFC: The Whitewashing of Southern Food Restaurants","authors":"K. M. Byrd","doi":"10.1332/policypress/9781529211412.003.0006","DOIUrl":"https://doi.org/10.1332/policypress/9781529211412.003.0006","url":null,"abstract":"This chapter looks into the racial and ethnic communities across the South that are responsible for infusing Southern foodways with their individual ethnic foodways. From the Lumbee tribe in North Carolina to the Chinese groceries in Mississippi and the Latino population in Memphis, these groups have each left their mark on the food traditions of the South, yet are often absent from discussions of traditional Southern food. This chapter focuses on how these communities have navigated the balance between producing traditional foods all while coping with the inequality and discrimination that continues to impact these communities today. This chapter showcases how racial and ethnic minorities are integral to Southern foodways and its history, not outliers to it.","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"6 1-2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124042164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Local Markets: Value-added Products at Farmers’ Markets","authors":"K. M. Byrd","doi":"10.46692/9781529211436.005","DOIUrl":"https://doi.org/10.46692/9781529211436.005","url":null,"abstract":"This chapter situates the experiences of women who sell their goods at farmer’s markets into the social and historical context of the region. Southern food culture is rife with gender inequality. Women, whether white or black, were traditionally relegated to labor within the home. This chapter addresses how the resurgence of a culture and subsequent spaces catering to slow and local foods makes it possible to revalue traditional food preparation techniques, specifically farming, canning, and baking from scratch, by placing them into the space of alternative productive relationships and embedding the with value as a form of knowledge and art, instead of isolating them within the exploitive and oppressive space of capitalism.","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123406156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Smokehouses: The Art of Curing Meats","authors":"K. M. Byrd","doi":"10.46692/9781529211436.006","DOIUrl":"https://doi.org/10.46692/9781529211436.006","url":null,"abstract":"The process of curing meats began as a necessary way to preserve meat before the advent of refrigeration. Today, those same methods are practiced across Tennessee, Virginia, and North Carolina where preserving meats, especially ham, is an art form. However, despite the current financial success and popularity of select companies known for their hams, these families turned to curing meats because it was a way to make money in tight financial times. In a region known for its farming communities, cured hams and other specialty cuts of meat have survived changing agricultural and health codes without losing touch with the flavors and traditions that made these products unique.","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134364806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Terroir in a Glass: The Rise of Southern Winemaking","authors":"K. M. Byrd","doi":"10.46692/9781529211436.003","DOIUrl":"https://doi.org/10.46692/9781529211436.003","url":null,"abstract":"This chapter explores the rebirth of the wine industry in Virginia and North Carolina, which are the states with the largest wine industry in the South. Through this exploration of the re-emerging wine industry of the region, this chapter shows how wine makers are tapping into increasing demands for local and regional products while exploring the demanding economic and working conditions required to run a successful winery. Yet, almost all of these wineries rely on tourism and the local community and exist in opposition to the industrially produced wines found for sale at most stores. These wineries also serve as a gathering space for their patrons to develop a sense of community while also consuming the product.","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128376411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Beyond Popeye's and KFC: The Whitewashing of Southern Food Restaurants","authors":"","doi":"10.46692/9781529211436.007","DOIUrl":"https://doi.org/10.46692/9781529211436.007","url":null,"abstract":"","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124573500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Conclusion: The Future of Southern Food","authors":"K. M. Byrd","doi":"10.46692/9781529211436.008","DOIUrl":"https://doi.org/10.46692/9781529211436.008","url":null,"abstract":"This concluding chapter places Southern foodways and the inequality embedded in traditional representations of it into conversation regarding the increasing media and tourist attention garnered by increasingly popular Southern foods. While financially advantageous to some producers, these trends reinforces the financial hardships along with many racial, ethnic, and gendered stereotypes faced by others who are integral to these foodways and traditions. This final chapter explores the diversity embedded in Southern foodways if we choose to look beyond the popular stereotypes.","PeriodicalId":278100,"journal":{"name":"Craft Food Diversity","volume":"26 13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125678267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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