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Getting Something to Eat in Jackson : Race, Class, and Food in the American South / Joseph C. Ewoodzie.

By: Material type: TextTextPublisher: Princeton, NJ : Princeton University Press, [2021]Copyright date: ©2021Description: 1 online resource (320 p.) : 32 b/w illus. 1 mapContent type:
Media type:
Carrier type:
ISBN:
  • 9780691230672
Subject(s): DDC classification:
  • 394.1/20976251 23
LOC classification:
  • GT2853.U5 E96 2021
  • GT2853.U5 E86 2021
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Contents -- Chapter 1. Getting Something to Eat -- Chapter 2. Soul Food and Jackson -- PART I -- Chapter 3. Smack—Late Afternoons -- Chapter 4. Minister Montgomery and Charles—Mornings -- Chapter 5. Carl and Ray—Afternoons and Evenings -- PART II -- Chapter 6. Zenani—Younger Days -- Chapter 7. Zenani—Today -- Chapter 8. Ms. Bea -- PART III -- Chapter 9. Davis Family— Lumpkins BBQ -- Chapter 10. Davis Family— Cooking with Ava -- Chapter 11. Charles -- PART IV -- Chapter 12. Jonathan -- Chapter 13. Dorian, Adrianne, and Othor -- Chapter 14. Running for Jackson -- CONCLUSION -- Chapter 15. Studying Food, Race, and the South -- Chapter 16. Afterword and Acknowledgments -- Notes -- Index -- A NOTE ON THE TYPE
Summary: A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and classGetting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity.Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians.By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780691230672

Frontmatter -- Contents -- Chapter 1. Getting Something to Eat -- Chapter 2. Soul Food and Jackson -- PART I -- Chapter 3. Smack—Late Afternoons -- Chapter 4. Minister Montgomery and Charles—Mornings -- Chapter 5. Carl and Ray—Afternoons and Evenings -- PART II -- Chapter 6. Zenani—Younger Days -- Chapter 7. Zenani—Today -- Chapter 8. Ms. Bea -- PART III -- Chapter 9. Davis Family— Lumpkins BBQ -- Chapter 10. Davis Family— Cooking with Ava -- Chapter 11. Charles -- PART IV -- Chapter 12. Jonathan -- Chapter 13. Dorian, Adrianne, and Othor -- Chapter 14. Running for Jackson -- CONCLUSION -- Chapter 15. Studying Food, Race, and the South -- Chapter 16. Afterword and Acknowledgments -- Notes -- Index -- A NOTE ON THE TYPE

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and classGetting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity.Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians.By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 01. Dez 2022)