{"product_id":"unpalatable-stories-of-pain-and-pleasure-in-southern-cookbooks-hardcover","title":"Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarrie Helms Tippen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eUnpalatable: Stories of Pain and Pleasure in Southern Cookbooks\u003c\/i\u003e, author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published \"southern\" cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCarrie Helms Tippen\u003c\/b\u003e is associate professor of English at Chatham University in Pittsburgh, Pennsylvania. Tippen is author of \u003ci\u003eInventing Authenticity: How Cookbook Writers Redefine Southern Identity\u003c\/i\u003e. She is series editor of the Ingrid G. Houck Series in Food and Foodways at University Press of Mississippi and one of the hosts of the \u003ci\u003eNew Books in Food\u003c\/i\u003e podcast from the New Books Network. Her work has been published in \u003ci\u003eGastronomica, Food and Foodways, Southern Quarterly, \u003c\/i\u003e and\u003ci\u003e Food, Culture, and Society\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.75 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 20, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51987659522349,"sku":"9781496854797","price":163.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/cH60Fkr4D09781496854797.webp?v=1776183304","url":"https:\/\/ishookbooks.com\/products\/unpalatable-stories-of-pain-and-pleasure-in-southern-cookbooks-hardcover","provider":"iShook Books","version":"1.0","type":"link"}