Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Here’s a tidbit from the latest issue of Gravy quarterly. The author of this piece, Sara B. Franklin, is a doctoral student, food writer and educator. She is currently working on an oral history project with editor Judith Jones, exploring food and memory.
Today, “local” is such a culinary buzzword that it’s almost passé. Good chefs interpret the places from which they hail, and nowhere has this revival of place been stronger than in the American South. In a cultural moment like this, we forget it wasn’t long ago that much of America was ignorant, if not downright ashamed, of its regional cuisines. Judith Jones, a longtime editor at Knopf in New York City, who retired last year at age eighty-eight, helped introduce American palates to international cuisines and elevate domestic regional foodways. Her interest in regional cookery was piqued by Edna Lewis, the Virginia-born chef and writer.
Jones was still a wet-behind-the-ears junior editor at Knopf when she shepherded Julia Child’s Mastering the Art of French Cooking through publication in 1961. At the time, postwar prosperity brought boxed cake mixes and frozen vegetables to supermarkets, promising quick and easy paths to domestic bliss. Child and Jones weren’t fooled. Really good food, they knew, demanded an attentive and skillful cook, one who wasn’t afraid of having a bit of fun.
Something is brewing among American Protestants, and it has a decidedly hoppy flavor.
For much of the last century in the United States, Protestant Christianity’s relationship with beer was cold or even hostile at times. Protestant organizations such as the Woman’s Christian Temperance Union and the Anti-Saloon League led the campaign to make alcohol illegal.
Even after Prohibition ended, many evangelicals defined themselves by their abstention from alcohol, called “the beloved enemy” by televangelist Jack Van Impe.
Starbucks to Dumb Starbucks: You can't use our trademark
The real Starbucks isn't happy with the parody coffee shop calling itself Dumb Starbucks that's popped up in Los Angeles, and wants the faux baristas to drop the act.
As McDonald's opens its first restaurant in Vietnam, take a look at some of the big breakthroughs the fast food chain has made in the past - from its first outlet in the Soviet Union, through the Kosher Mac and MacMaharaja, to the branch at Guantanamo Bay.
Anyone who's ever read a nutrition label knows that our food supply is full of hard-to-pronounce chemicals. Most are generally recognized as safe, as the Food and Drug Administration likes to say, but a few have given scientists cause for concern.
Azodicarbonamide, for instance. Subway announced last week that it would be removing the controversial chemical from its bread. Generally used for strengthening dough, azodicarbonamide is also found in yoga mats and shoe soles, according to the Centers for Science in the Public Interest. One of the breakdown products is a recognized carcinogen.
Though Subway is going to remove azodicarbonamide, there's a long list of other chemicals used in its bread: calcium carbonate, calcium sulfate, ammonium sulfate, DATEM, sodium stearoyl lactylate, potassium iodate and ascorbic acid, according to the restaurant's website (PDF).
And Subway certainly isn't alone. What other chemical additives are commonly found in your food? Here are seven, picked at random as good practice for the upcoming CNN Spelling Bee (just kidding).
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