{"id":{"repo_id":"mississippi","oai_identifier":"oai:egrove.olemiss.edu:etd-1870"},"canonical_url":"https://search.dev.ndltd.org/etd/mississippi/oai:egrove.olemiss.edu:etd-1870","repository":{"repo_id":"mississippi","name":"University of Mississippi","base_url":"https://egrove.olemiss.edu/do/oai/"},"display":{"title":"Mississippi Motoring: Mom And Pops And Entrepreneurs","abstract":"In the 21st century, motorists driving \"off the beaten path\" and not on the interstate now have the treat of gaining insight into a local area's foodways when they stop to eat. From tamales to the local fried experiment, gas stations have evolved to provide one stop shopping for the day tripper or sustenance and social interaction within a locale. The state of Mississippi has somewhat escaped the national burger or sandwich chain connected to the service station and instead has a \"mom and pop\" kitchen serving up often informal and local flavors. How do these establishments make a go of it when most convenience stores and gas stations survive as franchises and as large corporations with brand recognition and homogenization? Beyond plastic wrapped food with expiration dates that go into another decade, Mississippi gas station food is unique and gives insight to local flavor and customs. This thesis explores motoring, travel culture, and Mississippi entrepreneurs. Historical background of roads and the evolution of roadside food supports contemporary oral histories and interviews of entrepreneurs from around the state.","abstract_html":"In the 21st century, motorists driving "off the beaten path" and not on the interstate now have the treat of gaining insight into a local area's foodways when they stop to eat. From tamales to the local fried experiment, gas stations have evolved to provide one stop shopping for the day tripper or sustenance and social interaction within a locale. The state of Mississippi has somewhat escaped the national burger or sandwich chain connected to the service station and instead has a "mom and pop" kitchen serving up often informal and local flavors. How do these establishments make a go of it when most convenience stores and gas stations survive as franchises and as large corporations with brand recognition and homogenization? Beyond plastic wrapped food with expiration dates that go into another decade, Mississippi gas station food is unique and gives insight to local flavor and customs. This thesis explores motoring, travel culture, and Mississippi entrepreneurs. Historical background of roads and the evolution of roadside food supports contemporary oral histories and interviews of entrepreneurs from around the state.","abstract_has_math":false,"creators":["Scott, Erin Elizabeth"],"institution":null,"degree_name":"M.A. in Southern Studies","degree_level":"Thesis","degree_discipline":"Southern Studies","degree_department":null,"school":null,"contributors":["Andy Harper","Bill Rose","Ted Ownby"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-01-01T08:00:00Z","date_published":"2014-01-01T08:00:00Z","updated_at":"2026-07-24T03:06:07Z","subjects":["Entrepreneurs","Food","Gas Stations","Mississippi","American Studies"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://egrove.olemiss.edu/etd/871","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Andy Harper","Bill Rose","Ted Ownby"]},{"key":"dc:creator","label":"Author","values":["Scott, Erin Elizabeth"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2019-06-20T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Southern Studies"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.A. in Southern Studies"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Entrepreneurs","Food","Gas Stations","Mississippi","American Studies"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://egrove.olemiss.edu/etd/871"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["In the 21st century, motorists driving \"off the beaten path\" and not on the interstate now have the treat of gaining insight into a local area's foodways when they stop to eat. From tamales to the local fried experiment, gas stations have evolved to provide one stop shopping for the day tripper or sustenance and social interaction within a locale. The state of Mississippi has somewhat escaped the national burger or sandwich chain connected to the service station and instead has a \"mom and pop\" kitchen serving up often informal and local flavors. How do these establishments make a go of it when most convenience stores and gas stations survive as franchises and as large corporations with brand recognition and homogenization? Beyond plastic wrapped food with expiration dates that go into another decade, Mississippi gas station food is unique and gives insight to local flavor and customs. This thesis explores motoring, travel culture, and Mississippi entrepreneurs. Historical background of roads and the evolution of roadside food supports contemporary oral histories and interviews of entrepreneurs from around the state."]},{"key":"dc:title","label":"Title","values":["Mississippi Motoring: Mom And Pops And Entrepreneurs"]}]}],"canonical_facts":{"dc:contributor":["Andy Harper","Bill Rose","Ted Ownby"],"dc:creator":["Scott, Erin Elizabeth"],"dc:date.available":["2019-06-20T07:00:00Z"],"dc:description.abstract":["In the 21st century, motorists driving \"off the beaten path\" and not on the interstate now have the treat of gaining insight into a local area's foodways when they stop to eat. From tamales to the local fried experiment, gas stations have evolved to provide one stop shopping for the day tripper or sustenance and social interaction within a locale. The state of Mississippi has somewhat escaped the national burger or sandwich chain connected to the service station and instead has a \"mom and pop\" kitchen serving up often informal and local flavors. How do these establishments make a go of it when most convenience stores and gas stations survive as franchises and as large corporations with brand recognition and homogenization? Beyond plastic wrapped food with expiration dates that go into another decade, Mississippi gas station food is unique and gives insight to local flavor and customs. This thesis explores motoring, travel culture, and Mississippi entrepreneurs. Historical background of roads and the evolution of roadside food supports contemporary oral histories and interviews of entrepreneurs from around the state."],"dc:identifier":["https://egrove.olemiss.edu/etd/871"],"dc:subject":["Entrepreneurs","Food","Gas Stations","Mississippi","American Studies"],"dc:title":["Mississippi Motoring: Mom And Pops And Entrepreneurs"],"thesis:degree_discipline":["Southern Studies"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.A. in Southern Studies"]},"updated_at":"2026-07-24T03:06:07Z"}