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OverviewA history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City, Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Full Product DetailsAuthor: Theresa McCullaPublisher: The University of Chicago Press Imprint: University of Chicago Press Dimensions: Width: 15.20cm , Height: 2.80cm , Length: 22.90cm Weight: 0.594kg ISBN: 9780226833804ISBN 10: 0226833801 Pages: 352 Publication Date: 10 May 2024 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviews“In Insatiable City, food historian McCulla captivates the reader with an adept parsing of the complexities of the food of New Orleans. From the ‘consumption’ of the enslaved as agricultural laborers and food service workers of the antebellum period to the civil rights struggles of the twentieth century, she ably investigates and untangles the nuanced web of race and class that underpins the food of the Crescent City.” -- Jessica B. Harris, author of High on the Hog: A Culinary Journey from Africa to America Author InformationTheresa McCulla is a curator and historian, and the former curator of the American Brewing History Initiative at the Smithsonian Institution’s National Museum of American History. Tab Content 6Author Website:Countries AvailableAll regions |