Southern Foodways Alliance Studies in Culture, People, and Place

The University of Georgia Press is proud to announce a new series in Southern Food and Foodways studies.

Studies in Culture, People, and Place explores key themes and tensions in food studies—including race, class, gender, power, and the environment—on a macroscale and through the microstories of men and women who grow, prepare, and serve food. The series presents a variety of voices, including those of scholars, journalists, and writers of creative nonfiction. 

The series is a collaboration of the University of Georgia Press and the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. 

Series editor John T. Edge is the director of the Southern Foodways Alliance and general editor of Cornbread Nation: The Best of Southern Food Writing. He is the author or editor of more than a dozen books, among them the foodways volume of The New Encyclopedia of Southern Culture.

“The Southern Foodways Alliance [is] this country’s most intellectually engaged (and probably most engaging) food society.”
—Corby Kummer, Atlantic Monthly 

Books in this series

Hog Meat and Hoecake
Food Supply in the Old South, 1840–1860
Sam Bowers Hilliard
Foreword by James C. Cobb

The Larder
Food Studies Methods from the American South
Edited by John T. Edge, Elizabeth Engelhardt, and Ted Ownby

To Live and Dine in Dixie
The Evolution of Urban Food Culture in the Jim Crow South
Angela Jill Cooley

Series Editor

John T. Edge
Director, Southern Foodways Alliance

To inquire about 
publishing in the series,
please contact:

Patrick Allen
Aquisition Editor
University of Georgia Press
.(JavaScript must be enabled to view this email address) 

Download the series flyer

Series Advisory Board

Brett Anderson
The Times-Picayune

Elizabeth Engelhardt
University of North Carolina at Chapel Hill

Psyche Williams-Forson
University of Maryland at College Park