About the Mississippi Community Cookbook Project
The Mississippi Community Cookbook Project was started in the summer of 2014 with a generous grant from the College and Arts & Library at the University of Southern Mississippi and a yearlong commitment from McCain Library and Archives to collect and digitize community cookbooks from Mississippi. We are seeking partners with other archives in the state of Mississippi to expand the works we can make available to the public.
Andrew P. Haley, Project Director
Andrew Haley is an associate professor of American cultural history at the University of Southern Mississippi and the James Beard Award winning author of Turning the Tables: Restaurants and the Rise of the American Middle Class.
Wendy Atkins-Sayre, Project Coordinator
Wendy Atkins-Sayre is an associate professor in the Department of Communication Studies at the University of Southern Mississippi and the author of numerous works on movement speech as well as southern identity. She is co-writing a book on southern restaurant culture.
Dana Fennell, Project Coordinator
Dana Fennell is an associate professor in the Department of Sociology at the University of Southern Mississippi and the author of numerous articles on how groups construct knowledge about race, health, mass culture, and food. Her dissertation examined how southern farmers approached the decision to grow organic foods.
Jennifer Brannock, Archivist
Jennifer Brannock is an associate professor at the University Libraries of The University of Southern Mississippi and the Curator of Rare Books and Mississippiana in the McCain Library and Archives.
Digital Lab, McCain Library and Archives
Elizabeth La Beaud, Digital Lab Manager, and Leah Rials, Digitization Specialist, are digitization experts for the Digital Collections at McCain Library and Archives.
Danielle Sypher-Haley, Web Designer
Danielle Sypher-Haley is the web designer for the College of Arts and Letters at the University of Southern Mississippi and is a former professional chef with over twenty years experience in fine dining.
The Way We Cook at St. Luke's, 1954.
© 2014 The Mississippi Community Cookbook Project