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Ingrid G. Houck Series in Food and Foodways

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.

Series Editor: Carrie Helms Tippen, Chatham University

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

Read more about Ingrid G. Houck here.

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The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, their tradition primes ...

Season to Taste

2024 Honorable Mention Recipient for the Emily Toth Award for the Best Single Work by One or More Authors from the Popular Culture Association

Between 2000 and 2010, many contemporary US-American women ...