TY  - BOOK
AU  - Ewoodzie,Joseph C.
TI  - Getting Something to Eat in Jackson: Race, Class, and Food in the American South 
SN  - 9780691230672
AV  - GT2853.U5 E96 2021
U1  - 394.1/20976251 23
PY  - 2021///]
CY  - Princeton, NJ : 
PB  - Princeton University Press, 
KW  - African Americans
KW  - Food
KW  - History
KW  - Race identity
KW  - Mississippi
KW  - Jackson
KW  - Social conditions
KW  - Social life and customs
KW  - Cooking, American
KW  - Southern style
KW  - Ethnology
KW  - Food habits
KW  - Food security
KW  - Social classes
KW  - SOCIAL SCIENCE / Race & Ethnic Relations
KW  - bisacsh
KW  - Affirmative action
KW  - Africa
KW  - African-American Civil Rights Movement (1954–68)
KW  - Alternative newspaper
KW  - Anchoring
KW  - Atlantic slave trade
KW  - Availability
KW  - Banquet
KW  - Barbecue
KW  - Beef
KW  - Biscuit
KW  - Black Metropolis
KW  - Black Panther Party
KW  - Black in America
KW  - Black people
KW  - Black pride
KW  - Black-eyed pea
KW  - Boutique
KW  - Bread pudding
KW  - Bread
KW  - Brown bread
KW  - Cafeteria
KW  - Census block
KW  - Community development
KW  - Cooking
KW  - Corn fritter
KW  - Cornmeal
KW  - Cuisine
KW  - Customer
KW  - Dessert
KW  - Dining room
KW  - Dried fruit
KW  - Eating
KW  - Eric Foner
KW  - Eugene Genovese
KW  - Extended family
KW  - Fast food restaurant
KW  - Flour
KW  - Food choice
KW  - Foodways
KW  - Freedom Riders
KW  - Grocery store
KW  - His Family
KW  - Homelessness
KW  - House slave
KW  - Jackson State University
KW  - Jim Crow laws
KW  - Johnnycake
KW  - King Edward Hotel (Jackson, Mississippi)
KW  - Local food
KW  - Lunch
KW  - Macaroni and cheese
KW  - Meal
KW  - Middle class
KW  - Mourner
KW  - Nadir of American race relations
KW  - Napkin
KW  - Natural foods
KW  - New York-style pizza
KW  - Nutrition
KW  - Organic food
KW  - Pig roast
KW  - Plantations in the American South
KW  - Pork
KW  - Racial segregation
KW  - Reconstruction Era
KW  - Restaurant
KW  - Salad
KW  - Salt pork
KW  - Sausage
KW  - Sharecropping
KW  - Sit-in
KW  - Slavery
KW  - Social class
KW  - Social structure
KW  - Sociology
KW  - Sorghum
KW  - Soul food
KW  - Southern Democrats
KW  - St. Clair Drake
KW  - Supper
KW  - Sweet potato
KW  - Tablecloth
KW  - Take-out
KW  - Tamale
KW  - The Lunch (Velázquez)
KW  - Their Lives
KW  - Tougaloo College
KW  - Turnip
KW  - Upper middle class
KW  - Urban renewal
KW  - Vegetable
KW  - W. E. B. Du Bois
KW  - Welfare
KW  - White Southerners
KW  - Whole Foods Market
KW  - ZIP code
N1  - 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
N2  - 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
UR  - https://doi.org/10.1515/9780691230672?locatt=mode:legacy
UR  - https://www.degruyter.com/isbn/9780691230672
UR  - https://www.degruyter.com/document/cover/isbn/9780691230672/original
ER  -