Podcast appearances and mentions of carrie helms tippen

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literary-studies

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

As a way to comment on a person's style or taste, the word “tacky” has distinctly southern origins, with its roots tracing back to the so-called “tackies” who tacked horses on South Carolina farms prior to the Civil War. The Tacky South (LSU Press, 2022) presents eighteen fun, insightful essays that examine connections between tackiness and the American South, ranging from nineteenth-century local color fiction and the television series Murder, She Wrote to red velvet cake and the ubiquitous influence of Dolly Parton. Charting the gender, race, and class constructions at work in regional aesthetics, The Tacky South explores what shifting notions of "tackiness" reveal about US culture as a whole and the role that region plays in addressing national and global issues of culture and identity. Editors Katharine Burnett and Monica Carol Miller have created a Spotify playlist celebrating tackiness. Follow them on Twitter @thetackysouth or visit their website. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

As a way to comment on a person's style or taste, the word “tacky” has distinctly southern origins, with its roots tracing back to the so-called “tackies” who tacked horses on South Carolina farms prior to the Civil War. The Tacky South (LSU Press, 2022) presents eighteen fun, insightful essays that examine connections between tackiness and the American South, ranging from nineteenth-century local color fiction and the television series Murder, She Wrote to red velvet cake and the ubiquitous influence of Dolly Parton. Charting the gender, race, and class constructions at work in regional aesthetics, The Tacky South explores what shifting notions of "tackiness" reveal about US culture as a whole and the role that region plays in addressing national and global issues of culture and identity. Editors Katharine Burnett and Monica Carol Miller have created a Spotify playlist celebrating tackiness. Follow them on Twitter @thetackysouth or visit their website. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/performing-arts

As a way to comment on a person's style or taste, the word “tacky” has distinctly southern origins, with its roots tracing back to the so-called “tackies” who tacked horses on South Carolina farms prior to the Civil War. The Tacky South (LSU Press, 2022) presents eighteen fun, insightful essays that examine connections between tackiness and the American South, ranging from nineteenth-century local color fiction and the television series Murder, She Wrote to red velvet cake and the ubiquitous influence of Dolly Parton. Charting the gender, race, and class constructions at work in regional aesthetics, The Tacky South explores what shifting notions of "tackiness" reveal about US culture as a whole and the role that region plays in addressing national and global issues of culture and identity. Editors Katharine Burnett and Monica Carol Miller have created a Spotify playlist celebrating tackiness. Follow them on Twitter @thetackysouth or visit their website. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

As a way to comment on a person's style or taste, the word “tacky” has distinctly southern origins, with its roots tracing back to the so-called “tackies” who tacked horses on South Carolina farms prior to the Civil War. The Tacky South (LSU Press, 2022) presents eighteen fun, insightful essays that examine connections between tackiness and the American South, ranging from nineteenth-century local color fiction and the television series Murder, She Wrote to red velvet cake and the ubiquitous influence of Dolly Parton. Charting the gender, race, and class constructions at work in regional aesthetics, The Tacky South explores what shifting notions of "tackiness" reveal about US culture as a whole and the role that region plays in addressing national and global issues of culture and identity. Editors Katharine Burnett and Monica Carol Miller have created a Spotify playlist celebrating tackiness. Follow them on Twitter @thetackysouth or visit their website. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/art

As a way to comment on a person's style or taste, the word “tacky” has distinctly southern origins, with its roots tracing back to the so-called “tackies” who tacked horses on South Carolina farms prior to the Civil War. The Tacky South (LSU Press, 2022) presents eighteen fun, insightful essays that examine connections between tackiness and the American South, ranging from nineteenth-century local color fiction and the television series Murder, She Wrote to red velvet cake and the ubiquitous influence of Dolly Parton. Charting the gender, race, and class constructions at work in regional aesthetics, The Tacky South explores what shifting notions of "tackiness" reveal about US culture as a whole and the role that region plays in addressing national and global issues of culture and identity. Editors Katharine Burnett and Monica Carol Miller have created a Spotify playlist celebrating tackiness. Follow them on Twitter @thetackysouth or visit their website. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

As a way to comment on a person's style or taste, the word “tacky” has distinctly southern origins, with its roots tracing back to the so-called “tackies” who tacked horses on South Carolina farms prior to the Civil War. The Tacky South (LSU Press, 2022) presents eighteen fun, insightful essays that examine connections between tackiness and the American South, ranging from nineteenth-century local color fiction and the television series Murder, She Wrote to red velvet cake and the ubiquitous influence of Dolly Parton. Charting the gender, race, and class constructions at work in regional aesthetics, The Tacky South explores what shifting notions of "tackiness" reveal about US culture as a whole and the role that region plays in addressing national and global issues of culture and identity. Editors Katharine Burnett and Monica Carol Miller have created a Spotify playlist celebrating tackiness. Follow them on Twitter @thetackysouth or visit their website. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers. Excerpts are drawn from a variety of cooking show genres (how-to, travel, reality, talk, competition), providing the data for this qualitative investigation. Richly interdisciplinary, the study draws upon discourse analysis, narrative, social semiotics, and media communication in order to analyze four key linguistic features – recipe telling, storytelling, evaluations, and humor – in connection with the themes of performance, authenticity, and expertise, essential components in the making of celebrity chefs. Given its scope, the book will be of interest to scholars of linguistics, media communication, and American popular culture. Further, in light of the international reach and influence of American television and celebrity chefs, it has a global appeal. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers. Excerpts are drawn from a variety of cooking show genres (how-to, travel, reality, talk, competition), providing the data for this qualitative investigation. Richly interdisciplinary, the study draws upon discourse analysis, narrative, social semiotics, and media communication in order to analyze four key linguistic features – recipe telling, storytelling, evaluations, and humor – in connection with the themes of performance, authenticity, and expertise, essential components in the making of celebrity chefs. Given its scope, the book will be of interest to scholars of linguistics, media communication, and American popular culture. Further, in light of the international reach and influence of American television and celebrity chefs, it has a global appeal. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers. Excerpts are drawn from a variety of cooking show genres (how-to, travel, reality, talk, competition), providing the data for this qualitative investigation. Richly interdisciplinary, the study draws upon discourse analysis, narrative, social semiotics, and media communication in order to analyze four key linguistic features – recipe telling, storytelling, evaluations, and humor – in connection with the themes of performance, authenticity, and expertise, essential components in the making of celebrity chefs. Given its scope, the book will be of interest to scholars of linguistics, media communication, and American popular culture. Further, in light of the international reach and influence of American television and celebrity chefs, it has a global appeal. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers. Excerpts are drawn from a variety of cooking show genres (how-to, travel, reality, talk, competition), providing the data for this qualitative investigation. Richly interdisciplinary, the study draws upon discourse analysis, narrative, social semiotics, and media communication in order to analyze four key linguistic features – recipe telling, storytelling, evaluations, and humor – in connection with the themes of performance, authenticity, and expertise, essential components in the making of celebrity chefs. Given its scope, the book will be of interest to scholars of linguistics, media communication, and American popular culture. Further, in light of the international reach and influence of American television and celebrity chefs, it has a global appeal. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/communications

Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers. Excerpts are drawn from a variety of cooking show genres (how-to, travel, reality, talk, competition), providing the data for this qualitative investigation. Richly interdisciplinary, the study draws upon discourse analysis, narrative, social semiotics, and media communication in order to analyze four key linguistic features – recipe telling, storytelling, evaluations, and humor – in connection with the themes of performance, authenticity, and expertise, essential components in the making of celebrity chefs. Given its scope, the book will be of interest to scholars of linguistics, media communication, and American popular culture. Further, in light of the international reach and influence of American television and celebrity chefs, it has a global appeal. Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/native-american-studies

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/archaeology

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten. Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy. Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/public-policy

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/gender-studies

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the story, she wanted to send some recipes back to her Northern connections, and Rhett suggested she write a book of recipes instead. Gay tested the recipes in a New York kitchen, standardizing measurements and translating them to a wider audience. Sharpless immediately foregrounds the Northern sensibility that informs the rhetorical situation of the book. Published just a few years before Gone With the Wind, the cookbook represented a version of Charleston's sumptuous antebellum past to an audience with an appetite for consuming moonlight and magnolias. Sharpless's 2021 introduction asks the question, “What do readers today need to know to put the book in context?” Sharpless uses most of the limited space of the foreword acknowledging the uncredited contributors to the cookbook and offering more information about those named in the book. Sharpless is especially – and rightly – critical of the ways that Two Hundred Years erases the contributions of enslaved people, and when it does offer credit, it is usually demeaning and patronizing in its depictions of African American domestic cooks as “magical” and unscientific. Sharpless reminds today's readers that “It is a book of white nostalgia, not black.” And the final words of the foreword could not be any clearer: “Two Hundred Years of Charleston Cooking stands as a double monument: to the rich foodways of the Lowcountry and the efforts of White Charlestonians to put a pretty face on White Supremacy.” With this caveat, Sharpless does acknowledge some extraordinary women from Charleston's elite classes who make significant contributions to the book and have remarkable stories of their own, still waiting to be told. Sharpless encourages 21st century readers to use the cookbook in their own kitchens; the instructions and ingredients are as accessible today as they would have been in 1930. However, she cautions readers to read the nostalgic textual interludes between recipes with skepticism, and to maintain an attitude of respect for the enslaved and anonymous contributors who made Low Country cuisine into the hot cultural commodity it is today. Rebecca Sharpless is professor of history at Texas Christian University. She is author of Fertile Ground, Narrow Choices: Women on Texas Cotton Farms and Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960. Her newest book, Grain and Fire: A History of Baking in the American South, is forthcoming from University of North Carolina Press in Spring 2022. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the story, she wanted to send some recipes back to her Northern connections, and Rhett suggested she write a book of recipes instead. Gay tested the recipes in a New York kitchen, standardizing measurements and translating them to a wider audience. Sharpless immediately foregrounds the Northern sensibility that informs the rhetorical situation of the book. Published just a few years before Gone With the Wind, the cookbook represented a version of Charleston's sumptuous antebellum past to an audience with an appetite for consuming moonlight and magnolias. Sharpless's 2021 introduction asks the question, “What do readers today need to know to put the book in context?” Sharpless uses most of the limited space of the foreword acknowledging the uncredited contributors to the cookbook and offering more information about those named in the book. Sharpless is especially – and rightly – critical of the ways that Two Hundred Years erases the contributions of enslaved people, and when it does offer credit, it is usually demeaning and patronizing in its depictions of African American domestic cooks as “magical” and unscientific. Sharpless reminds today's readers that “It is a book of white nostalgia, not black.” And the final words of the foreword could not be any clearer: “Two Hundred Years of Charleston Cooking stands as a double monument: to the rich foodways of the Lowcountry and the efforts of White Charlestonians to put a pretty face on White Supremacy.” With this caveat, Sharpless does acknowledge some extraordinary women from Charleston's elite classes who make significant contributions to the book and have remarkable stories of their own, still waiting to be told. Sharpless encourages 21st century readers to use the cookbook in their own kitchens; the instructions and ingredients are as accessible today as they would have been in 1930. However, she cautions readers to read the nostalgic textual interludes between recipes with skepticism, and to maintain an attitude of respect for the enslaved and anonymous contributors who made Low Country cuisine into the hot cultural commodity it is today. Rebecca Sharpless is professor of history at Texas Christian University. She is author of Fertile Ground, Narrow Choices: Women on Texas Cotton Farms and Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960. Her newest book, Grain and Fire: A History of Baking in the American South, is forthcoming from University of North Carolina Press in Spring 2022. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the story, she wanted to send some recipes back to her Northern connections, and Rhett suggested she write a book of recipes instead. Gay tested the recipes in a New York kitchen, standardizing measurements and translating them to a wider audience. Sharpless immediately foregrounds the Northern sensibility that informs the rhetorical situation of the book. Published just a few years before Gone With the Wind, the cookbook represented a version of Charleston's sumptuous antebellum past to an audience with an appetite for consuming moonlight and magnolias. Sharpless's 2021 introduction asks the question, “What do readers today need to know to put the book in context?” Sharpless uses most of the limited space of the foreword acknowledging the uncredited contributors to the cookbook and offering more information about those named in the book. Sharpless is especially – and rightly – critical of the ways that Two Hundred Years erases the contributions of enslaved people, and when it does offer credit, it is usually demeaning and patronizing in its depictions of African American domestic cooks as “magical” and unscientific. Sharpless reminds today's readers that “It is a book of white nostalgia, not black.” And the final words of the foreword could not be any clearer: “Two Hundred Years of Charleston Cooking stands as a double monument: to the rich foodways of the Lowcountry and the efforts of White Charlestonians to put a pretty face on White Supremacy.” With this caveat, Sharpless does acknowledge some extraordinary women from Charleston's elite classes who make significant contributions to the book and have remarkable stories of their own, still waiting to be told. Sharpless encourages 21st century readers to use the cookbook in their own kitchens; the instructions and ingredients are as accessible today as they would have been in 1930. However, she cautions readers to read the nostalgic textual interludes between recipes with skepticism, and to maintain an attitude of respect for the enslaved and anonymous contributors who made Low Country cuisine into the hot cultural commodity it is today. Rebecca Sharpless is professor of history at Texas Christian University. She is author of Fertile Ground, Narrow Choices: Women on Texas Cotton Farms and Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960. Her newest book, Grain and Fire: A History of Baking in the American South, is forthcoming from University of North Carolina Press in Spring 2022. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the story, she wanted to send some recipes back to her Northern connections, and Rhett suggested she write a book of recipes instead. Gay tested the recipes in a New York kitchen, standardizing measurements and translating them to a wider audience. Sharpless immediately foregrounds the Northern sensibility that informs the rhetorical situation of the book. Published just a few years before Gone With the Wind, the cookbook represented a version of Charleston's sumptuous antebellum past to an audience with an appetite for consuming moonlight and magnolias. Sharpless's 2021 introduction asks the question, “What do readers today need to know to put the book in context?” Sharpless uses most of the limited space of the foreword acknowledging the uncredited contributors to the cookbook and offering more information about those named in the book. Sharpless is especially – and rightly – critical of the ways that Two Hundred Years erases the contributions of enslaved people, and when it does offer credit, it is usually demeaning and patronizing in its depictions of African American domestic cooks as “magical” and unscientific. Sharpless reminds today's readers that “It is a book of white nostalgia, not black.” And the final words of the foreword could not be any clearer: “Two Hundred Years of Charleston Cooking stands as a double monument: to the rich foodways of the Lowcountry and the efforts of White Charlestonians to put a pretty face on White Supremacy.” With this caveat, Sharpless does acknowledge some extraordinary women from Charleston's elite classes who make significant contributions to the book and have remarkable stories of their own, still waiting to be told. Sharpless encourages 21st century readers to use the cookbook in their own kitchens; the instructions and ingredients are as accessible today as they would have been in 1930. However, she cautions readers to read the nostalgic textual interludes between recipes with skepticism, and to maintain an attitude of respect for the enslaved and anonymous contributors who made Low Country cuisine into the hot cultural commodity it is today. Rebecca Sharpless is professor of history at Texas Christian University. She is author of Fertile Ground, Narrow Choices: Women on Texas Cotton Farms and Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960. Her newest book, Grain and Fire: A History of Baking in the American South, is forthcoming from University of North Carolina Press in Spring 2022. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the story, she wanted to send some recipes back to her Northern connections, and Rhett suggested she write a book of recipes instead. Gay tested the recipes in a New York kitchen, standardizing measurements and translating them to a wider audience. Sharpless immediately foregrounds the Northern sensibility that informs the rhetorical situation of the book. Published just a few years before Gone With the Wind, the cookbook represented a version of Charleston's sumptuous antebellum past to an audience with an appetite for consuming moonlight and magnolias. Sharpless's 2021 introduction asks the question, “What do readers today need to know to put the book in context?” Sharpless uses most of the limited space of the foreword acknowledging the uncredited contributors to the cookbook and offering more information about those named in the book. Sharpless is especially – and rightly – critical of the ways that Two Hundred Years erases the contributions of enslaved people, and when it does offer credit, it is usually demeaning and patronizing in its depictions of African American domestic cooks as “magical” and unscientific. Sharpless reminds today's readers that “It is a book of white nostalgia, not black.” And the final words of the foreword could not be any clearer: “Two Hundred Years of Charleston Cooking stands as a double monument: to the rich foodways of the Lowcountry and the efforts of White Charlestonians to put a pretty face on White Supremacy.” With this caveat, Sharpless does acknowledge some extraordinary women from Charleston's elite classes who make significant contributions to the book and have remarkable stories of their own, still waiting to be told. Sharpless encourages 21st century readers to use the cookbook in their own kitchens; the instructions and ingredients are as accessible today as they would have been in 1930. However, she cautions readers to read the nostalgic textual interludes between recipes with skepticism, and to maintain an attitude of respect for the enslaved and anonymous contributors who made Low Country cuisine into the hot cultural commodity it is today. Rebecca Sharpless is professor of history at Texas Christian University. She is author of Fertile Ground, Narrow Choices: Women on Texas Cotton Farms and Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960. Her newest book, Grain and Fire: A History of Baking in the American South, is forthcoming from University of North Carolina Press in Spring 2022. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the story, she wanted to send some recipes back to her Northern connections, and Rhett suggested she write a book of recipes instead. Gay tested the recipes in a New York kitchen, standardizing measurements and translating them to a wider audience. Sharpless immediately foregrounds the Northern sensibility that informs the rhetorical situation of the book. Published just a few years before Gone With the Wind, the cookbook represented a version of Charleston's sumptuous antebellum past to an audience with an appetite for consuming moonlight and magnolias. Sharpless's 2021 introduction asks the question, “What do readers today need to know to put the book in context?” Sharpless uses most of the limited space of the foreword acknowledging the uncredited contributors to the cookbook and offering more information about those named in the book. Sharpless is especially – and rightly – critical of the ways that Two Hundred Years erases the contributions of enslaved people, and when it does offer credit, it is usually demeaning and patronizing in its depictions of African American domestic cooks as “magical” and unscientific. Sharpless reminds today's readers that “It is a book of white nostalgia, not black.” And the final words of the foreword could not be any clearer: “Two Hundred Years of Charleston Cooking stands as a double monument: to the rich foodways of the Lowcountry and the efforts of White Charlestonians to put a pretty face on White Supremacy.” With this caveat, Sharpless does acknowledge some extraordinary women from Charleston's elite classes who make significant contributions to the book and have remarkable stories of their own, still waiting to be told. Sharpless encourages 21st century readers to use the cookbook in their own kitchens; the instructions and ingredients are as accessible today as they would have been in 1930. However, she cautions readers to read the nostalgic textual interludes between recipes with skepticism, and to maintain an attitude of respect for the enslaved and anonymous contributors who made Low Country cuisine into the hot cultural commodity it is today. Rebecca Sharpless is professor of history at Texas Christian University. She is author of Fertile Ground, Narrow Choices: Women on Texas Cotton Farms and Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960. Her newest book, Grain and Fire: A History of Baking in the American South, is forthcoming from University of North Carolina Press in Spring 2022. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater in a capitalist society. Warren's journey with ethical eating begins as a vegetarian seeking alternative ways to acquire animal protein while causing the least amount of harm to animals and the environment and taking an active role in producing her own food. Warren states her mission clearly: “I chose to increase the overlapping territory in the Venn diagram between what I consume and what goods I can understand as part of a continuous process.” While raising a small flock of egg-laying chickens, Warren interrogates the industrial food system and the cruelties inflicted on poultry. However, Warren is also critical of the backyard chicken movement and the inequities in class privilege it can reveal. The Silicon Valley Tour de Coop brings up some complex paradoxes, revealing that the ability to raise chickens may be a product of privilege, and chicken zoning regulations are largely products of environmental racism and redlining. While raising animals and plants for food in urban areas can be a powerful act of undermining capitalism with agriculture, Warren points out many ways that these are still exclusive and incomplete actions. Similarly, in her chapter about dumpster diving for food to feed herself and her chickens, Warren acknowledges that being white, young, and female – “someone who doesn't look like they need to be dumpster diving” - protects her in an encounter with the police. Warren writes with unflinching and unsentimental candor about the end of the chickens' lives when she teaches a small group of interested learners about humane butchering. Her respect for their lives and pragmatic gratitude for their deaths is moving. The final chapters explore the act of eating meat, and Warren describes some delicious sounding preparations of liver pate, chicken feet, and stir-fried intestines, as well as the pleasure and pride of preparing meals for friends and family that align with her ethical values. Warren's creative writing MFA and English PhD serve her well in blending narrative and research with a journalistic style that is accessible and entertaining while also mounting a well-supported critique of food systems. Gina G. Warren writes about animals, the natural world, and human relationships for publications such as Orion, Creative Nonfiction, and Terrain.org. She raises a flock of chickens in her backyard. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/animal-studies

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater in a capitalist society. Warren's journey with ethical eating begins as a vegetarian seeking alternative ways to acquire animal protein while causing the least amount of harm to animals and the environment and taking an active role in producing her own food. Warren states her mission clearly: “I chose to increase the overlapping territory in the Venn diagram between what I consume and what goods I can understand as part of a continuous process.” While raising a small flock of egg-laying chickens, Warren interrogates the industrial food system and the cruelties inflicted on poultry. However, Warren is also critical of the backyard chicken movement and the inequities in class privilege it can reveal. The Silicon Valley Tour de Coop brings up some complex paradoxes, revealing that the ability to raise chickens may be a product of privilege, and chicken zoning regulations are largely products of environmental racism and redlining. While raising animals and plants for food in urban areas can be a powerful act of undermining capitalism with agriculture, Warren points out many ways that these are still exclusive and incomplete actions. Similarly, in her chapter about dumpster diving for food to feed herself and her chickens, Warren acknowledges that being white, young, and female – “someone who doesn't look like they need to be dumpster diving” - protects her in an encounter with the police. Warren writes with unflinching and unsentimental candor about the end of the chickens' lives when she teaches a small group of interested learners about humane butchering. Her respect for their lives and pragmatic gratitude for their deaths is moving. The final chapters explore the act of eating meat, and Warren describes some delicious sounding preparations of liver pate, chicken feet, and stir-fried intestines, as well as the pleasure and pride of preparing meals for friends and family that align with her ethical values. Warren's creative writing MFA and English PhD serve her well in blending narrative and research with a journalistic style that is accessible and entertaining while also mounting a well-supported critique of food systems. Gina G. Warren writes about animals, the natural world, and human relationships for publications such as Orion, Creative Nonfiction, and Terrain.org. She raises a flock of chickens in her backyard. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater in a capitalist society. Warren's journey with ethical eating begins as a vegetarian seeking alternative ways to acquire animal protein while causing the least amount of harm to animals and the environment and taking an active role in producing her own food. Warren states her mission clearly: “I chose to increase the overlapping territory in the Venn diagram between what I consume and what goods I can understand as part of a continuous process.” While raising a small flock of egg-laying chickens, Warren interrogates the industrial food system and the cruelties inflicted on poultry. However, Warren is also critical of the backyard chicken movement and the inequities in class privilege it can reveal. The Silicon Valley Tour de Coop brings up some complex paradoxes, revealing that the ability to raise chickens may be a product of privilege, and chicken zoning regulations are largely products of environmental racism and redlining. While raising animals and plants for food in urban areas can be a powerful act of undermining capitalism with agriculture, Warren points out many ways that these are still exclusive and incomplete actions. Similarly, in her chapter about dumpster diving for food to feed herself and her chickens, Warren acknowledges that being white, young, and female – “someone who doesn't look like they need to be dumpster diving” - protects her in an encounter with the police. Warren writes with unflinching and unsentimental candor about the end of the chickens' lives when she teaches a small group of interested learners about humane butchering. Her respect for their lives and pragmatic gratitude for their deaths is moving. The final chapters explore the act of eating meat, and Warren describes some delicious sounding preparations of liver pate, chicken feet, and stir-fried intestines, as well as the pleasure and pride of preparing meals for friends and family that align with her ethical values. Warren's creative writing MFA and English PhD serve her well in blending narrative and research with a journalistic style that is accessible and entertaining while also mounting a well-supported critique of food systems. Gina G. Warren writes about animals, the natural world, and human relationships for publications such as Orion, Creative Nonfiction, and Terrain.org. She raises a flock of chickens in her backyard. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater in a capitalist society. Warren's journey with ethical eating begins as a vegetarian seeking alternative ways to acquire animal protein while causing the least amount of harm to animals and the environment and taking an active role in producing her own food. Warren states her mission clearly: “I chose to increase the overlapping territory in the Venn diagram between what I consume and what goods I can understand as part of a continuous process.” While raising a small flock of egg-laying chickens, Warren interrogates the industrial food system and the cruelties inflicted on poultry. However, Warren is also critical of the backyard chicken movement and the inequities in class privilege it can reveal. The Silicon Valley Tour de Coop brings up some complex paradoxes, revealing that the ability to raise chickens may be a product of privilege, and chicken zoning regulations are largely products of environmental racism and redlining. While raising animals and plants for food in urban areas can be a powerful act of undermining capitalism with agriculture, Warren points out many ways that these are still exclusive and incomplete actions. Similarly, in her chapter about dumpster diving for food to feed herself and her chickens, Warren acknowledges that being white, young, and female – “someone who doesn't look like they need to be dumpster diving” - protects her in an encounter with the police. Warren writes with unflinching and unsentimental candor about the end of the chickens' lives when she teaches a small group of interested learners about humane butchering. Her respect for their lives and pragmatic gratitude for their deaths is moving. The final chapters explore the act of eating meat, and Warren describes some delicious sounding preparations of liver pate, chicken feet, and stir-fried intestines, as well as the pleasure and pride of preparing meals for friends and family that align with her ethical values. Warren's creative writing MFA and English PhD serve her well in blending narrative and research with a journalistic style that is accessible and entertaining while also mounting a well-supported critique of food systems. Gina G. Warren writes about animals, the natural world, and human relationships for publications such as Orion, Creative Nonfiction, and Terrain.org. She raises a flock of chickens in her backyard. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater in a capitalist society. Warren's journey with ethical eating begins as a vegetarian seeking alternative ways to acquire animal protein while causing the least amount of harm to animals and the environment and taking an active role in producing her own food. Warren states her mission clearly: “I chose to increase the overlapping territory in the Venn diagram between what I consume and what goods I can understand as part of a continuous process.” While raising a small flock of egg-laying chickens, Warren interrogates the industrial food system and the cruelties inflicted on poultry. However, Warren is also critical of the backyard chicken movement and the inequities in class privilege it can reveal. The Silicon Valley Tour de Coop brings up some complex paradoxes, revealing that the ability to raise chickens may be a product of privilege, and chicken zoning regulations are largely products of environmental racism and redlining. While raising animals and plants for food in urban areas can be a powerful act of undermining capitalism with agriculture, Warren points out many ways that these are still exclusive and incomplete actions. Similarly, in her chapter about dumpster diving for food to feed herself and her chickens, Warren acknowledges that being white, young, and female – “someone who doesn't look like they need to be dumpster diving” - protects her in an encounter with the police. Warren writes with unflinching and unsentimental candor about the end of the chickens' lives when she teaches a small group of interested learners about humane butchering. Her respect for their lives and pragmatic gratitude for their deaths is moving. The final chapters explore the act of eating meat, and Warren describes some delicious sounding preparations of liver pate, chicken feet, and stir-fried intestines, as well as the pleasure and pride of preparing meals for friends and family that align with her ethical values. Warren's creative writing MFA and English PhD serve her well in blending narrative and research with a journalistic style that is accessible and entertaining while also mounting a well-supported critique of food systems. Gina G. Warren writes about animals, the natural world, and human relationships for publications such as Orion, Creative Nonfiction, and Terrain.org. She raises a flock of chickens in her backyard. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater in a capitalist society. Warren's journey with ethical eating begins as a vegetarian seeking alternative ways to acquire animal protein while causing the least amount of harm to animals and the environment and taking an active role in producing her own food. Warren states her mission clearly: “I chose to increase the overlapping territory in the Venn diagram between what I consume and what goods I can understand as part of a continuous process.” While raising a small flock of egg-laying chickens, Warren interrogates the industrial food system and the cruelties inflicted on poultry. However, Warren is also critical of the backyard chicken movement and the inequities in class privilege it can reveal. The Silicon Valley Tour de Coop brings up some complex paradoxes, revealing that the ability to raise chickens may be a product of privilege, and chicken zoning regulations are largely products of environmental racism and redlining. While raising animals and plants for food in urban areas can be a powerful act of undermining capitalism with agriculture, Warren points out many ways that these are still exclusive and incomplete actions. Similarly, in her chapter about dumpster diving for food to feed herself and her chickens, Warren acknowledges that being white, young, and female – “someone who doesn't look like they need to be dumpster diving” - protects her in an encounter with the police. Warren writes with unflinching and unsentimental candor about the end of the chickens' lives when she teaches a small group of interested learners about humane butchering. Her respect for their lives and pragmatic gratitude for their deaths is moving. The final chapters explore the act of eating meat, and Warren describes some delicious sounding preparations of liver pate, chicken feet, and stir-fried intestines, as well as the pleasure and pride of preparing meals for friends and family that align with her ethical values. Warren's creative writing MFA and English PhD serve her well in blending narrative and research with a journalistic style that is accessible and entertaining while also mounting a well-supported critique of food systems. Gina G. Warren writes about animals, the natural world, and human relationships for publications such as Orion, Creative Nonfiction, and Terrain.org. She raises a flock of chickens in her backyard. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

Guest Kate Lebo discusses her newest book, The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly with Recipes (Farrar, Straus, and Giroux, 2021). While Lebo has authored more traditional cookbooks with stories, this collection of essays with recipes has more in common with creative nonfiction, autobiography, or a quirky reference book for plant identification. Lebo offers a unique blending of the academic – historical and botanical – with the narrative – personal and often painful. The book is organized in 26 chapters, one for each letter of the alphabet, represented by one fruit. Though the essays do have the encapsulated feel of being whole on their own, there are some narrative threads and mysteries that have to be worked out as you get further into the book. Unlike a traditional cookbook that emphasizes pleasure and ease, Lebo’s essays touch on quite a bit of personal pain – illness, death of loved ones, family secrets, heartache and break ups, abortion – and provide recipes that are unapologetically complicated with difficult to find ingredients. Still, readers who enjoy foraging, gardening, and good personal essays will find much to love in this collection. One of the threads that runs through the book is the slipperiness of food as poison and medicine. Starting right at the beginning with aronia and bitter almonds/cherry pits, Lebo meditates on the role that food can play in healing the body and the spirit while also being keenly aware of the way that even the most wholesome of whole fruits can carry poison. In a chapter about juniper, Lebo meditates on the berry as an ingredient in gin and as an abortifacient. The Wheat chapter describes the end of a relationship and the way that baking with flour can be healing for one person and maybe poison to her partner with celiac disease. The Book of Difficult Fruit explodes an elementary understanding of food as something that always nourishes or always brings people together. While chapters like Kiwi, Yuzu, and Zucchini return to those heartwarming moments where feeding and food seem to be metaphors for relationships of care and nurturing, even these moments do not come without complications. Kate Lebo is author the chapbook Seven Prayers to Cathy McMorris Rodgers (Entre Rios Books) and editor of the anthology Pie & Whiskey: Writers Under the Influence of Butter and Booze (Sasquatch Books), which she edited with Samuel Ligon. Kate is also the author of Pie School: Lessons in Fruit, Flour & Butter (Sasquatch Books) and the poetry/ephemera/recipe collection A Commonplace Book of Pie (Chin Music Press). Through the Arts Heritage Apprenticeship Program from the Washington Center for Cultural Traditions, she is an apprenticed cheesemaker to Lora Lea Misterly of Quillisascut Farm. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Consumption and the Literary Cookbook, edited by Roxanne Harde and Janet Wesselius (published 2021 by Routledge) examines the ways in which recipe authors and readers engage with one another through reading, cooking and eating the foods contained within the pages of Literary Cookbooks. The editors define literary cookbooks as novels and memoirs that include recipes, cookbooks that include narrative, and children's books that include recipes. Divided into three parts­– “Textual Consumption,” “Consumption and Community,” and “Cultural Consumption”– the collection explores a diverse cross section of cooking literature and food culture from nineteenth century manuscript cookbooks to cookbooks built on the narratives of childhood classics Alice in Wonderland and Anne of Green Gables. Through this assortment of historical documents and cultural touchstones, Harde and Wesselius and their contributors work to convince scholars of literature and food studies that literary cookbooks offer unique insight into the era, society, and region they represent. The collection creates a foundation for an in-depth study of consumption as it pertains to the intellectual consumption of information, emotional connection and release through empathetic consumption, and of course, the physical consumption of the edible results of the recipes contained within each book. Ardent cooks and cookbook consumers, Harde and Wesselius hope that this collection will liberate literary cookbooks from kitchen shelves and incorporate them into both literature and food studies as important tools for understanding culture and society. Roxanne Harde is Professor of English at the University of Alberta's Augustana campus where she also serves as Chair of Department of Fine Arts and humanities. A Fullbright Scholar, Roxanne researches and teaches American literature and culture focusing on American women writers, children's literature, and popular culture. Find her on Twitter @ProfessorRoxy. Janet Wesselius is Professor of Philosophy at the University of Alberta's Augustana campus. In addition to her work in feminist epistemology, she has published on philosophy and children's literature. Eliza Weeks is a recent graduate of the Master of Food Studies program at Chatham University in Pittsburgh, PA. She hopes to do work related to amplifying diverse and often marginalized voices within the food system so that the opportunity to represent and share food and food culture is not limited to the privileged few. When Eliza is not on the job hunt she enjoys adventuring through new recipes, sharing food and stories with others, and cohosting her podcast Dear Human. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

Marion Nestle describes her new book as “a small, quick and dirty reader for the general audience” summarizing some of her biggest and most influential works. Let's Ask Marion: What You Need to Know About the Politics of Food, Nutrition, and Health published September 2020 by University of California Press, was written in conversation with Kerry Trueman, a blogger and friend. Trueman's questions served as prompts to organize Nestle's 800-1000 word summaries in approachable and engaging prose. Readers familiar with Nestle's groundbreaking Food Politics will recognize many of the ideas and information, but this new pocket-sized and affordable volume serves as an introduction for undergraduate students or readers new to Food Studies. However, Nestle does cover some new material in her explanation of the United Nations' Sustainable Development Goals, especially the campaign for Zero Hunger. Nestle also summarizes how nutrition advice has changed in the last few years by thinking about food in categories ranging from unprocessed (corn on the cob) to ultraprocessed (Nacho Cheese tortilla chips). This reevaluation makes it easier to identify foods that are acceptable to eat without excessive focus on micronutrients. In the conversation, Nestle addresses the ethics of marketing food to children, food as a human right and access in the Covid era, the possibility of a National Food Policy Agency, the politics of food banks, and the promise of regenerative agricultural practices. Nestle concludes by talking about the pleasures of food and eating and how to establish a “loving relationship” with food that doesn't include fear, guilt, or anxiety about nutrition.   Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, and the author of books about food politics, most recently Unsavory Truth. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Lindsay Herring is a first-year M.A. Food Studies Candidate at Chatham University. She loves historical cookbooks, food policy and activism through history, and vegan baking. Personally, she enjoys theatre, singing and traveling (someday again!). Archish Kashakar is a chef and culinary educator who is currently a second-year M.A. Food Studies Candidate at Chatham University. He works with the program's research offshoot CRAFT as a Food Lab Graduate Consultant and also serves on the board of the Graduate Association of Food Studies as a Social Media Manager. He is currently working on his thesis that traces the history of Singaporean street food dishes and their development in a post-World War II era. Follow on Twitter @archishkash. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture (UNC Press, 2020), Emily Contois argues that the figure of The Dude was invented (or perhaps only capitalized on) by marketing and advertising firms to combat “gender contamination” and sell what may be perceived as “feminine” foods to men. Contois suggests that this figure coalesced in response to the 2008 recession and the “gender crisis” that it created. Not only were job losses higher for men during this “mancession,” but struggling companies sought to improve sales by marketing products to men that had previously been targeted exclusively at women including diet sodas and low-calorie yogurts, as well as cookbooks, food television, and weight loss programs. In short, The Dude – represented by Jeff Bridges's famous character in The Big Lebowski – is a male figure who “resit[s] the demands of manhood like competitiveness and breadwinning” by “simply opt[ing] out of the struggle.”  Contois devotes an entire chapter to the figure of Guy Fieri, who embodies the carefully crafted ambivalence of the Dude. Contois explains that while the Dude somehow seems to be breaking gender stereotypes by offering a pathway for defying social expectations and un-gendering products, the Dude only serves to reinforce binary gender and hegemonic masculinities. Contois concludes that most of the marketing campaigns featuring the Dude have essentially failed or changed course. Notably, Coke Zero and Weight Watchers for Men have had design and marketing makeovers to Coca-Cola Zero Sugar and WW. Still others have repurposed the Dude into a gender inclusive message that uncritically accepts not caring about consequences of the food system. Contois's final word of the book is directed to media strategists and designers, asking them to think more carefully about the role that they play in forming and reforming expectations and performances of gender in the real world. “Advertisers can do better,” Contois asks, “so why aren't they?” Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

In this this interview, Carrie Tippen talks with Jeanette M. Fregulia about the movements of coffee beans, coffee drinking, and coffee houses from Ethiopia and Yemen, across the Mediterranean region, through Western Europe, and to the Americas. In A Rich and Tantalizing Brew: A History of How Coffee Connected the World (University of Arkansas Press, 2019), Fregulia examines the geographic movements of coffee beans through global trade as well as the social and cultural movements of coffee drinking from a medicine to an aid in religious ritual to an elite domestic drink to a public event in the coffee house. Covering a wide ranging chronology from the sixth century to today, the story of coffee as it moves East to West shares much in common with the movements of other foods like chocolate, sugar, tea, and olives, but Fregulia argues that coffee is unique among global foodstuffs for the way it transformed social structures and social behaviors to become part of the pubic sphere. Fregulia's history decenters the European perspective of global market and cultural exchanges by drawing on archives of primary sources from Islamic histories as well as European travel narratives. For early modern Europeans, Fregulia argues, consuming coffee was a product of imperialism and Orientalism, arising from the general acquisitiveness of early modern Europeans who “consumed the East in new forms of art and architecture, in the pages of travel narratives, with the collection of artifacts, and in luxurious adornments for the body” (99). Fregulia brings a new perspective to a familiar drink by intertwining cultural, political, economic, religious, and legal histories altogether through the story of one rich and tantalizing brew. Jeanette M. Fregulia is Associate Professor of History and Chair of the History at Carroll College in Helena, Montana. Jeanette's research focuses on merchants and material, cultural, and social exchanges between early modern Italy and the Eastern Mediterranean, as well as on the role of gender in the history of Mediterranean exchanges. In addition to PhD in Renaissance Italian History, she holds a Master's Degree in Middle East Area Studies from the University of London, School of Oriental and African Studies, and continues to actively pursue research in the history of the Middle East and Islam. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices