{"product_id":"get-it-while-its-hot-gas-station-roadside-and-convenience-cuisine-in-the-u-s-south-paperback","title":"Get It While It's Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South - Paperback","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\u003eConstance Bailey\u003c\/b\u003e (Editor), \u003cb\u003eShelley Ingram\u003c\/b\u003e (Editor), \u003cb\u003eCasey Kayser\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eGet It While It's Hot\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe 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. \u003cp\u003e\u003c\/p\u003eBy surveying the importance of roadside and convenience cuisine to communities across the region, \u003ci\u003eGet It While It's Hot\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eShelley Ingram\u003c\/b\u003e, professor of English and folklore at the University of Louisiana at Lafayette, is coauthor of \u003ci\u003eImplied Nowhere: Absence in Folklore Studies\u003c\/i\u003e and coeditor of \u003ci\u003eWait Five Minutes: Weatherlore in the Twenty-First Century\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eCasey Kayser\u003c\/b\u003e is associate professor of English and director of the Medical Humanities Program at the University of Arkansas. Her books include \u003ci\u003eMarginalized: Southern Women Playwrights Confront Race, Region, and Gender \u003c\/i\u003eand two coedited collections on the work of Carson McCullers. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eConstance Bailey\u003c\/b\u003e, assistant professor of English at Georgia State University, is the editor of \u003ci\u003eConversations with Kiese Laymon\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePsyche A. Williams-Forson\u003c\/b\u003e is professor and chair of the Department of American Studies at the University of Maryland, College Park. She is the author of \u003ci\u003eEating While Black: Food Shaming and Race in America, \u003c\/i\u003ewinner of a James Beard Media Award, and \u003ci\u003eBuilding Houses out of Chicken Legs: Black Women, Food, and Power.\u003c\/i\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\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 April 24, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53339053195629,"sku":"9780807186206","price":44.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/0823\/9213\/files\/V-xyBoJ_Y9780807186206.webp?v=1778961224","url":"https:\/\/cleanfreaklab.myshopify.com\/products\/get-it-while-its-hot-gas-station-roadside-and-convenience-cuisine-in-the-u-s-south-paperback","provider":"Clean Freak Lab","version":"1.0","type":"link"}