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

    Get It While It`s Hot – Gas Station, Roadside, and Convenience Cuisine in the U.S. South by Bailey, Constance; Ingram, Shelley; Kayser, Casey;

    Gas Station, Roadside, and Convenience Cuisine in the U.S. South

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      • Publisher's listprice GBP 44.00
      • The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.

        21 021 Ft (20 020 Ft + 5% VAT)
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    21 021 Ft

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    Product details:

    • Publisher John Wiley & Sons
    • Date of Publication 24 April 2026

    • ISBN 9780807186138
    • Binding Hardback
    • No. of pages344 pages
    • Size 250x150x15 mm
    • Weight 666 g
    • Language English
    • Illustrations 21 Halftones, unspecified
    • 700

    Categories

    Long description:

    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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