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Get It While It's Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South

by Constance Bailey , Shelley Ingram , Casey Kayser
Save 28% Save 28%
Current price ₹2,480.00
Original price ₹3,426.00
Original price ₹3,426.00
Original price ₹3,426.00
(-28%)
₹2,480.00
Current price ₹2,480.00

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Book cover type: Paperback
  • ISBN13: 9780807186206
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Louisiana State University Press
  • Publisher Imprint: Louisiana State University Press
  • Publication Date:
  • Pages: 336
  • Original Price: USD 34.95
  • Language: English
  • Edition: N/A
  • Item Weight: 450 grams
  • BISAC Subject(s): Regional Studies

Get It While It's Hot brings together scholars, food writers, influencers, and even a CEO to discuss the phenomenon of eating by the side of the road. This innovative collection examines an increasingly commonplace belief across the U.S. South--that some of the best, most enjoyable food comes from places you would not expect: a gas station, the back of a pickup truck, or a ramshackle building made of plywood.

The essays collected here look at the delicious food that can be found in such spaces, but also at the ways that gas station, roadside, and convenience cuisine contributes to the social and cultural identities of people and communities in the U.S. South. Sometimes these roadside spaces serve goals of equity and food justice as they relate particularly to race, class, and gender, and sometimes they stymy them. Contributors address the importance of roadside vendors to low-income areas and communities of color, while also revealing how gas stations and convenience stores are particularly prone to anti-Black surveillance and community gatekeeping. Several essays examine the appearance of service stations and unconventional food vendors in southern literature. Interviews with photojournalist Kate Medley, social media influencer Stafford Shurden, and Stuckey's CEO Stephanie Stuckey provide firsthand perspectives on the diverse landscapes of food culture in the South.

By surveying the importance of roadside and convenience cuisine to communities across the region, Get It While It's Hot illustrates that these spaces do not function like typical restaurants. They mark boundaries of community, establish consistency and familiarity, and invite people, sometimes paradoxically, to pull up a chair and sit a while.

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