23,99 €
inkl. MwSt.
Versandfertig in über 4 Wochen
12 °P sammeln
Andere Kunden interessierten sich auch für
![Livestock/Deadstock: Working with Farm Animals from Birth to Slaughter]( "Livestock/Deadstock: Working with Farm Animals from Birth to Slaughter")
Livestock/Deadstock: Working with Farm Animals from Birth to Slaughter83,99 €![Food Town, USA: Seven Unlikely Cities That Are Changing the Way We Eat]( "Food Town, USA: Seven Unlikely Cities That Are Changing the Way We Eat")
Food Town, USA: Seven Unlikely Cities That Are Changing the Way We Eat33,99 €![Transforming Agriculture and Foodways]( "Transforming Agriculture and Foodways")
Transforming Agriculture and Foodways133,99 €![Beyond Sustenance]( "Beyond Sustenance")
Beyond Sustenance46,95 €![Food Health]( "Food Health")
Food Health142,99 €![Governance of Agricultural Extension and Advisory Systems]( "Governance of Agricultural Extension and Advisory Systems")
Governance of Agricultural Extension and Advisory Systems83,99 €![Sheep Keeping: Inspiration and Practical Advice for Would-Be Smallholders]( "Sheep Keeping: Inspiration and Practical Advice for Would-Be Smallholders")
Sheep Keeping: Inspiration and Practical Advice for Would-Be Smallholders13,99 €
James Beard Foundation Book Award Nominee - Winner of the Ida B. Wells-Barnett Book Award, Association of Black Sociologists - Winner of the C. Wright Mills Award, the Society for the Study of Social Problems A vivid portrait of African American life in today's urban South that uses food to explore the complex interactions of race and class Getting 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.