The University Press of Mississippi is pleased to announce the launch of a new book series. Globally, cultures of food production and consumption display enormous variation and are distinct from one people group to another. Yet, despite the diversity of traditions, beliefs, and practices related to food, all are premised on niche relationships between human communities and the environments sustaining them. At the intersection of food, culture, and history, foodways exemplify these complex associations, and their study reveals systems simultaneously resilient against and adaptable to change.

The Ingrid G. Houck Series in Food and Foodways aims to include both scholarly and trade publications across a range of disciplines, all examining food and culture. Many projects will focus on the production and consumption of food in the South, while others will investigate food and foodways in connection to African American studies, women’s studies, popular culture, and other subject areas. Some volumes will celebrate the diverse food cultures of the changing American South, while others may critically analyze various modes of food production, preservation, presentation, consumption, and food folklore.

The Series Editor is Carrie Helms Tippen, Assistant Professor of English and Coordinator of First Year Writing at Chatham University.

For more information or to submit a proposal, contact acquisitions editor Emily Snyder Bandy.

Download Flyer