* New Bibliography Available, on Southern Food & Cooking & Stuff

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Traditional Southern Plate Lunch – three vegs and a starch, plus meat (Photo credit: C. Bertelsen)

Anyone who reads my blog regularly knows that I love books passionately, especially cookbooks and any books about food.

Because of my current emphasis on foods and cooking and foodways of the American South – tied as all that is to social change and the influx of new population groups – I have created a small (to me) bibliography of books about the South and its ever-changing food.

You will find the bibliography by clicking HERE, or by clicking on A PINT-SIZED BIBLIOGRAPHY ON THE SUBJECT OF SOUTHERN FOOD & COOKING or on the sidebar to the left.

And one more thing: a bibliography, true to the nature of the beast, is never complete. So if you think I should add something (or subtract something, too), just drop me a line in the Comments section.

© 2013 C. Bertelsen

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20 comments

  • Tony, you are so sweet to say that. I’m finally able to sit up for spells of time. Hopefully, each day from now on will see improvement if I don’t overdo it, which I am wont to do.

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  • Sorry about your accident. I am of a (sensible) age to take these things seriously. The little things cause long term problems at my age (60).
    Not like when I fell off my morotcycle every month at age 20. (I couldn’t afford good tyres (tires) and beer , so guess what? Nowadays it takes a fortune in physiotherapy to fix the bruises.
    Sorry for your pain, physical and financial. But please get better soon. You are a living National Treasure..

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  • Thanks Leo. This morning I have in my hot little fist a receipt from Duke University for a hardback copy of Dana Polan’s Julia Child book! Should have it in about 3 weeks. Thanks for the recommendation. tflanaga@unisa.ac.za

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  • Sounds ominous, but truly I suspect you’ve hit on a very important subject for your study. If I think of anything else, I will be happy to share.

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  • No, I totally agree with you, Tony! LOL! In fact, I worked for the Marriott Corp. in the Wheaton College Dining Halls and the snob factor there was through the roof. I didn’t enjoy my stay there. The students were okay, though. The ones who weren’t snobs! hahahaha! As Cindy mentioned, Dana Pollan’s book is super. You will get a lot out of it, I think….Write me, if you need to: LeoRacicot@gmail.com

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  • I have taken as my Motto for this M Ed thing:

    “Those as can, do;
    those as can’t, teach;
    those as can’t teach, teach teachers!”

    The gender issues are probably significant. ZA is a country of overwhelming bounty. Tropical, to Winelands, to desert vegetables – farmed and wild meat – Chinese, Indian, Malay, African, Greek, Italian, Lebanese cultures. So why do women who become Academics do so? To get away from the kitchen perhaps? It is a serious question I will need to clarify in my survey. “Who does the cooking at home?” Here it is me. But mostly I expect in Pretoria and Johannesburg it is a female thing.

    As for the lousy catering, well ja nie (as we say), it may be a while before there is a Faculty of Foodie at Zuid Afrika universities.

    Thanks again for the booklist.
    TonyF

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  • Thanks so much! In fact the small amount ot academic literature was an attraction, I really hate vast amounts of Literature Review. But also… , umm how do I say this? There is a snob thing in Academia (English Language Academia) that results in very very poor standards of catering at conferences. Maybe 20 years of poor catering has got to me?

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  • Tony,

    Cindy is right; there are precious few academic journals dealing with the subject you are investigating. One book that might be helfpul is: “Setting the Table for Julia Child: Gourmet Dining in America 1934-1961” by David Strauss. You might also want to write to Doug Holder who has done a very scholarly dissertation on food. ibbetsonpress@msn.com Bonne chance!!

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  • Hello Cynthia Bertelsen,
    I (perhaps foolishly) have agreed to do a Masters in Ed with celebrity chefs as a focus. “Nigella does Distance Education and so do we; why is our content so different?” Do you know of any academic journals that cover anything from Julia Child to Jamie Oliver?

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  • Yes, I totally agree. I think the list, as presented here, is marvelous. I got so excited when I saw it! I am googling and library-questing away like mad! You are a doll! P.S. I will write you a longer email soon. Sorry. I have not been feeling so great, and temps here are below zero all week. Brrrrr !!!

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  • Good morning, Leo,

    I think I am trying to include cookbooks that seem to be representative of an area and more like a real primary source, as I believe cookbooks to be. It could get a little crazy with the huge number of books available out there, couldn’t it?

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  • This is absolutely great, Cindy! Thanks so much for sharing! I keep meaning to ask you if you like Edna Lewis’ work!
    (How about “The Pat Conroy Cookbook: Recipes from My Life” ?!!)

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  • Robert,

    Thank you for your suggestions; I have followed through and added links to the vintage sites, as well as adding the Gulf City Cook Book.

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  • I would respectfully add the Gulf City Cook Book, Compiled by the Ladies of the St. Francis Street Methodist Episcopal Church, South, Mobile, Alabama, 1878.

    In addition, I would note or mark which vintage cookbooks are available on the Internet Archive scanned from an American library (archive.org) or available on the Feeding America site.

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