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 ...

Opened in 1907 in Shreveport, Louisiana, by Lizzetta LeFalle-Collins’s grandfather, Black dairy farmer Angus Bates, Lakeside Dairy was a rarity in the post-Reconstruction South. The dairy thrived despite t ...

Winner of the 2025 James Mooney Award from the Southern Anthropological Society

To inhabitants of the Gulf Coast region of Louisiana, food is much more than nourishment. The acts of gathering, preparing, ...

Nominee for the 2025 Mississippi Institute of Arts and Letters Award for Life Writing

After graduating from Mississippi State University in 1976, Di Rushing and her husband, Sam, found themselves back ...

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 ...

In Frankenstein Was a Vegetarian: Essays on Food Choice, Identity, and Symbolism, Michael Owen Jones tackles topics often overlooked in foodways. At the outset he notes it was Victor Frankenstein’s “daemon” i ...

Shrimp is easily America’s favorite seafood, but its very popularity is the wellspring of problems that threaten the shrimp industry’s existence. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou provides ...

The seafood industry on the coast of Mississippi has attracted waves of immigrants and other workers—oftentimes folks who were either already acquainted with maritime livelihoods or those who quickly a ...

Food is a signifier of power for both adults and children, a sign of both inclusion and exclusion and of conformity and resistance. Many academic disciplines—from sociology to literary studies—have studied foo ...

For over forty years, professor and culinary historian Jessica B. Harris has collected postcards depicting Africans and their descendants in the American diaspora. They are presented for the first time ...