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

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