A UNC Press Enduring Edition — UNC Press Enduring Editions use the latest in digital technology to make available again books from our distinguished backlist that were previously out of print. These editions are published unaltered from the original, and are presented in affordable paperback formats, bringing readers both historical and cultural value.

Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholars...

A New York Times bestseller: “This terrific new book . . . [explores] the ‘notion of whiteness,’ an idea as dangerous as it is seductive.”—Boston GlobeTelling perhaps the most important forgotten story in American history, eminent historian Nell Irvin Painter guides us through more than two thousand years of Western civilization, illuminating not only the invention of race but also the frequent praise of “whiteness” for economic, scientific, and political ends. A ...

The story of how white bread became white trash, this social history shows how our relationship with the love-it-or-hate-it food staple reflects our country’s changing valuesIn the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted whit...

Winner of the 1964 Pulitzer Prize in NonfictionAnti-Intellectualism in American Life is a book which throws light on many features of the American character. Its concern is not merely to portray the scorners of intellect in American life, but to say something about what the intellectual is, and can be, as a force in a democratic society."As Mr. Hofstadter unfolds the fascinating story, it is no crude battle of eggheads and fatheads. It is a rich, c...

Finalist for the IACP Cookbook AwardA Washington Post Notable Book of the YearA Smithsonian Best Food Book of the YearLonglisted for the Art of Eating PrizeFeaturing a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post).Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and h...

The New York Times–bestselling author and Pulitzer Prize winner examines the history of leadership, and the crucial role of leaders in a healthy democracy.In Transforming Leadership, James MacGregor Burns illuminates the evolution of leadership structures—from the chieftains of tribal African societies, through Europe's absolute monarchies, to the blossoming of the Enlightenment's ideals of liberty and happiness during the American Revolution....

**“The one food book you must read this year."*—Southern LivingOne of Christopher Kimball’s Six Favorite Books About Food*A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades**Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover po...

An illuminating and authoritative history of America in the years between the Civil War and World War I.One of the best books of 2009: The Washington Post, The Chicago Tribune , and The Pittsburgh Post-Gazette ."Fascinating. . . . Engaging. . . . Like the best histories, it is also a book that speaks to our own time." — The N...

We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go.In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable -- f...

SELECTED AS A 2018 SUMMER READ BY THE SUNDAY TIMES, OBSERVER, I-PAPER AND THE BIG ISSUE'Enormously entertaining' SUNDAY TIMES'Fascinating' NEW STATESMAN'Excoriating, brilliant' ALI SMITH'Enthralling' GUARDIAN'My number one contributor when it comes to US politics' DAN SNOW'The America...

"Like many miniencyclopedias, this one is studded with often intriguing facts."—KirkusNew York Post Required Reading and an Entertainment Weekly Top 3 Must-Read!**From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today.Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets...