A South You Never AtePub Date : 2019-10-14DOI: 10.5149/northcarolina/9781469653471.003.0014
Bernard L. Herman
{"title":"Drum Head Soup","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0014","DOIUrl":"https://doi.org/10.5149/northcarolina/9781469653471.003.0014","url":null,"abstract":"This chapter examines drum head soup, a variation on fish chowder prepared from the bones and head – and favoured in many African American households. Cuisine is experience and emotion, embodiment and immediacy, custom and invention, destiny and storytelling. It manifests itself in a constantly evolving style and synthesis of ingredients, recipes, preparations, and eating, from fancy holiday meals to workday lunches. When people speak about cuisine, they speak about themselves and the pleasures of the table and the company they keep. Cuisine not only entails the distinct flavors of place (terroir) but also evokes how place “flavors” people, speech, foodways, and the multitude of objects and actions that constitute the local.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127040339","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}
A South You Never AtePub Date : 2019-10-14DOI: 10.5149/northcarolina/9781469653471.003.0005
Bernard L. Herman
{"title":"On Strawberries","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0005","DOIUrl":"https://doi.org/10.5149/northcarolina/9781469653471.003.0005","url":null,"abstract":"The modern strawberry is a made thing, an artifact that traces its genealogy to a plantsman's experiments in northern France in the early 1700s. Striving to domesticate the strawberry for the garden and finding the wild woodland strawberry of Europe uncooperative, attention shifted to the berries of the Americas. This chapter looks at the rise of strawberry culture on the Eastern Shore of Virginia with particular attention to the terroir of field labor, storytelling, marketing, and cuisine revealed through historical narratives, recipes, and oral histories.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114741095","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}
A South You Never AtePub Date : 2019-10-14DOI: 10.5149/northcarolina/9781469653471.003.0009
Bernard L. Herman
{"title":"A Nice Dish for a Bad Time","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0009","DOIUrl":"https://doi.org/10.5149/northcarolina/9781469653471.003.0009","url":null,"abstract":"This chapter explores the long arc of the modern oyster pie from its origins in 16th-century England to its place as a fallback mainstay of the Eastern Shore of Virginia diet. Through storytelling, oral history, documentary evidence, and recipes, it places oyster pie in the heyday of the oyster industry and the multitude of oyster recipes from the turn of the 20th century, many published in cookbooks and newspaper columns. The challenge embedded in pursuit of oyster pie is in negotiating the balance between those that were “ordinary” and those that were “precious.” With the archaeology of oyster pie sorted and recipes collected, the chapter turns to the creative work of contemporary chefs related to cuisine and terroir.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122975001","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}
A South You Never AtePub Date : 2019-10-14DOI: 10.5149/northcarolina/9781469653471.003.0015
Bernard L. Herman
{"title":"Mengue de Cangrejo de Guisante","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0015","DOIUrl":"https://doi.org/10.5149/northcarolina/9781469653471.003.0015","url":null,"abstract":"Some things are better witnessed than read. In the translation from actions to words, from Spanish into English, a mengue recipe retains the liveliness and flexibility of cooking in the moment, of what is witnessed and consumed as common knowledge in a family kitchen. The recipe for one family's mengue is an emblem of an evolving Eastern Shore terroir and the reconciliation and synthesis of two culinary worlds in the creation of something familiar yet new. This chapter explores affective, tradition, and invention through oral histories and recipes.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"30 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131392522","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}
A South You Never AtePub Date : 2019-10-14DOI: 10.5149/northcarolina/9781469653471.003.0010
Bernard L. Herman
{"title":"Clam Fritters and the Quest for Perfection","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0010","DOIUrl":"https://doi.org/10.5149/northcarolina/9781469653471.003.0010","url":null,"abstract":"Griddle- and pan-fried across generations in the crucible of the everyday cuisine of the Eastern Shore of Virginia, the clam fritter's origins emerge from a coming together of African and European cooking traditions. When it comes to the simplicity and perfection of clam fritters, everybody has an opinion. A lot of mischief lurks in simple things. This chapter explores the complex histories of ordinary things through storytelling, natural history, documentary history, and Eastern Shore of Virginia cuisine and terroir.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127613344","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}
A South You Never AtePub Date : 2019-10-14DOI: 10.5149/northcarolina/9781469653471.003.0008
Bernard L. Herman
{"title":"Mr. Hayman","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0008","DOIUrl":"https://doi.org/10.5149/northcarolina/9781469653471.003.0008","url":null,"abstract":"This chapter explores the idea of terroir through the sweet potato, in particular the heirloom cultivar of the Hayman sweet potato. Terroir is about much more than the taste of place as an expression of soil, climate, varietal, and process. Terroir, as an idea, encapsulates particular forms of memory and knowledge. It's a connoisseur's word that speaks to the passion and possession of knowledge as a means of understanding the essence of a place and its people through historical narratives, recipes, and oral histories.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127247772","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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