Encylopedias - Jasmin Johnson

In the article "Columbian Exchange" Janet Long-Solis discusses the exchange of "plants and food products" between America and Europe (436). She explains how at first Europeans were not open to the planets from the new world. Long-Solis goes on to explain which crops were exchanged and their effect.

Long-Solis."Columbian Exchange." Encyclopedia of Food and Culture. Solomon H. Katz. Vol 1. New York: Thomson-Gale, 2003. Print.

In the article "Fusion Cuisine" Julie Locher explains what is defined as fusion cuisine. Locher describes it as the "combination of elements from two or more spatially or temporally distinct cuisines" (90). She goes on to explain that it is predominately seen in the United States and Australia.

Locher, Julie L. "Fusion Cuisine." Encyclopedia of Food and Culture. Solomon H. Katz. Vol 2. New York: Thomson-Gale, 2003. Print.

This book was found using the search terms "American Regional Cuisine." The introduction to The Taste of American Place: A Reader on Regional and Ethnic Foods discusses how the American diet is "richly varied and constantly in flux" (Shortridge and Shortridge 1). They explain that the readings for the book wee picked to show the "diversity of eating habits across the United States" (Shortridge and Shortridge 1).

Shortridge, Barbara G., and Shortridge, James R. The Taste of American Place: A Reader on Regional and Ethnic Foods. Lanham: Rowman and Littlefield publishers, 1998. Print.

This book was found using the search terms "Cuisines of the deep south." Shelia Ferguson starts off by explaining what falls into the category of soul food. She explains how soul food is cooked by relying on the senses and not skills. She goes on to discuss how soul food was created.

Ferguson, Shelia. Soul Food: Classic Cuisine from the Deep South. New York: Weidenfeld and Nicolson, 1989. Print.