Getting Something to Eat in Jackson : : Race, Class, and Food in the American South / / Joseph C. Ewoodzie.

• Superior document: Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2021 English
• VerfasserIn: Ewoodzie, Joseph C.,
• Place / Publishing House: Princeton, NJ : : Princeton University Press, , [2021]; ©2021
• Year of Publication: 2021
• Language: English
• Physical Description: 1 online resource (320 p.) :; 32 b/w illus. 1 map.
• Other title: Frontmatter --; Contents --; Chapter 1. Getting Something to Eat --; Chapter 2. Soul Food and Jackson --; PART I --; Chapter 3. Smack—Late Afternoons --; Chapter 4. Minister Montgomery and Charles—Mornings --; Chapter 5. Carl and Ray—Afternoons and Evenings --; PART II --; Chapter 6. Zenani—Younger Days --; Chapter 7. Zenani—Today --; Chapter 8. Ms. Bea --; PART III --; Chapter 9. Davis Family— Lumpkins BBQ --; Chapter 10. Davis Family— Cooking with Ava --; Chapter 11. Charles --; PART IV --; Chapter 12. Jonathan --; Chapter 13. Dorian, Adrianne, and Othor --; Chapter 14. Running for Jackson --; CONCLUSION --; Chapter 15. Studying Food, Race, and the South --; Chapter 16. Afterword and Acknowledgments --; Notes --; Index --; A NOTE ON THE TYPE
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9780691230672; 9783110754001; 9783110753776; 9783110754186; 9783110753967; 9783110739121
• DOI: 10.1515/9780691230672?locatt=mode:legacy
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Joseph C. Ewoodzie.

A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and classGetting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity.Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians.By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.