14,29 €
The Food We Eat, the Stories We Tell
The Food We Eat, the Stories We Tell
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The Food We Eat, the Stories We Tell
The Food We Eat, the Stories We Tell
El. knyga:
14,29 €
Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beauti…
  • Leidėjas:
  • Metai: 2019
  • Puslapiai: 218
  • ISBN: 9780821446874
  • ISBN-10: 0821446878
  • ISBN-13: 9780821446874
  • Formatas: ACSM ?
  • Kalba: Anglų

The Food We Eat, the Stories We Tell (el. knyga) (skaityta knyga) | knygos.lt

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Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going.


Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson

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  • Leidėjas:
  • Metai: 2019
  • Puslapiai: 218
  • ISBN: 9780821446874
  • ISBN-10: 0821446878
  • ISBN-13: 9780821446874
  • Formatas: ACSM ?
  • Kalba: Anglų

Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going.


Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson

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