Creating a Sense of Place through Food
Chapter five turns to the side dishes on the Southern food table, exploring the connection between the food and the region. Cornbread, grits, and greens are Southern food staples. Whether Southerners eat these foods out of economic constraints or preference, the seasonal and region-bound foods send a message. Their selection is a rhetorical deference to Southern roots based in humble, fresh, seasonal ingredients. The creation of these dishes is an important tie to family roots, with families or even entire communities claiming to have the most authentic take on the food. The chapter delves into the authenticity thread that is apparent in discussions of Southern food and explains the symbolism bound up in food through this concept. Authenticity is one way that we strive to maintain cultural order and show our allegiances to that order. Based on this desire for order and authenticity, this rhetorical work helps define the region.
University Press of Mississippi requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs , and if you can't find the answer there, please contact us.