About the Contributors
Rent from DeepDyve- About the Contributors
Whitney E. Brown is a graduate student in Folklore at the University of North Carolina. Her primary field of research is resurgent popular interest in traditional and regional foodways of the South. She spends the rest of her time baking and working for the Smithsonian Folklife Festival.
John T. Edge is director of the Southern Foodways Alliance at the University of Mississippi in Oxford. A contributing editor to the Oxford American and Gourmet, he writes a monthly column, “United Tastes,” for the New York Times. He also has written or edited more than a dozen books, including the Foodways volume of the New Encyclopedia of Southern Culture.
Elizabeth Engelhardt is Associate Professor of American Studies at the University of Texas, Austin. Her most recent book is Republic of Barbecue: Stories Beyond the Brisket. She is finishing A Mess of Greens: Southern Food and Gender. While researching tomato clubs, she discovered she is the great-grandniece of a Quebec, North Carolina, Canning Club member.
Amy C. Evans is the oral historian for the Southern Foodways Alliance. She has stood in pig lots in Cajun Country, behind bars (cocktail bars, that is) in Louisville, and on oyster skiffs in the Apalachicola Bay to collect the stories behind the food. Amy is also an exhibiting artist. She appreciates a good meringue and can never eat too many oysters.
Marcie Cohen Ferris is an Associate Professor in the American Studies Department at the University of North Carolina at Chapel Hill. Her research and teaching interests include the history of the Jewish South, food in American culture, American Jewish women’s history, and the material culture of the American South. She is the author of Matzoh Ball Gumbo: Culinary Tales of the Jewish South and co-editor of Jewish Roots in Southern Soil: A New History. She recently served as president of the Southern Foodways Alliance.
Bernard L. Herman is the George B. Tindall Professor of American Studies at the University of North Carolina at Chapel Hill. His books include Town House: Architecture and Material Life in the Early American City, 1780– 1830 and The Stolen House. He has published essays, lectured, and offered courses on visual and material culture, architectural history, self-taught and vernacular art, foodways, and seventeenth-century and eighteenth-century material life.
Beth A. Latshaw is a Ph.D. Candidate in the Department of Sociology at the University of North Carolina at Chapel Hill. She received the Center for the Study of the American South’s Summer Research Grant in 2005, the UNC Tanner Award for Excellence in Undergraduate Teaching in 2009, and UNC’s Paul C. Hardin Dissertation Fellowship for 2009–2010.
Michael McFee teaches poetry writing and directs the Creative Writing Program at the University of North Carolina at Chapel Hill. He has published nine books of poems (most recently The Smallest Talk), a collection of essays (The Napkin Manuscripts), and three anthologies, including The Language They Speak Is Things to Eat: Poems by Fifteen Contemporary North Carolina Poets.
Kathleen Purvis is food editor of The Charlotte Observer, chair of the James Beard Foundation’s book award committee, and a member of both the Southern Foodways Alliance and the Association of Food Journalists.
Mary Ann Sternberg, a freelance journalist and nonfiction author, has served as a panelist at the Tennessee Williams/New Orleans Literary Festival and the Louisiana Festival for the Book and as a speaker at the Mississippi River Heritage Conference.
Drew A. Swanson is a doctoral candidate in History at the University of Georgia and a fellow of the Wormsloe Institute for Environmental History in Savannah. Among other places, his writing on the southern environment has appeared in Appalachian Journal and Virginia Magazine of History and Biography.
Elizabeth M. Williams is President of the Southern Food and Beverage Museum. Her writing centers on legal and policy issues related to food and foodways. She consults on issues of nonprofit management and intellectual property. [End Page 137]
