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dc.contributor.authorAddison, Sydeny
dc.contributor.authorBryan, Kailey
dc.contributor.authorCarter, Taylor
dc.contributor.authorDel Tufo, J.T.
dc.contributor.authorDiallo, Aissatou
dc.contributor.authorKinzey, Alyson
dc.date.accessioned2013-05-30T15:06:28Z
dc.date.available2013-05-30T15:06:28Z
dc.date.issued2013-05-30
dc.identifier.urihttp://hdl.handle.net/10898/1521
dc.description.abstractAfrican American foodways, or soul food, developed in the South and have become a distinctive cuisine.en_US
dc.description.sponsorshipDavid Davisen_US
dc.language.isoen_USen_US
dc.subjectsoul food
dc.subjectsouthern food
dc.subjectAfrican Americans
dc.titleAfrican Americans and Southern Fooden_US
dc.typeArticleen_US
refterms.dateFOA2020-09-29T13:42:39Z


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  • English 236; 2013 projects
    This course will examine southern foodways from a critical perspective. We will study the region’s culinary history, the important role of poverty and climate in developing southern food, the relationship between food and race/class/gender dynamics, food as a sign of regional identity, and the cultural representation of southern food.

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