Cornbread nation : the best of Southern food writing
著者
書誌事項
Cornbread nation : the best of Southern food writing
Published in association with the Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi, by the University of North Carolina Press, c2002-
- 1 : paper
- 4 : pbk
- 5 : pbk
- 6 : pbk
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注記
2 has no subtitle
Editor: 4. Dale Volberg Reed and John Shelton Reed; 5. Fred W. Sauceman
General editor: John T. Edge
Publisher of 4-5: University of Georgia Press
Includes bibliographical references
内容説明・目次
- 巻冊次
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1 : paper ISBN 9780807854198
内容説明
The first volume in an annual collection, ""Cornbread Nation"" gathers the best of recent southern food writing. In 51 entries - original features and selections previously published in magazines and journals - contributors celebrate the people, places, traditions and tastes of the American South. In these pages, Nikki Giovanni expresses her admiration for the legendary Edna Lewis, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, James Villas remembers his friend Craig Claiborne, and Fred Chappell offers a contrarian's view of iced tea. Also among the contributors are: Jim Auchmutey, Roy Blount Jr, Gene Bourg, Lolis Eric Elie, Damon Lee Fowler, Jessica Harris, Karen Hess, Jack Hitt, Ted and Matthew Lee, Ronni Lundy, and Robb Walsh.
- 巻冊次
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4 : pbk ISBN 9780820330891
内容説明
This new collection in the Southern Foodways Alliance's popular series serves up a fifty-three-course celebration of southern foods, southern cooking, and the people and traditions behind them. Editors Dale Volberg Reed and John Shelton Reed have combed magazines, newspapers, books, and journals to bring us a ""best of"" gathering that is certain to satisfy everyone from omnivorous chowhounds to the most discerning student of regional foodways.After an opening celbration of the joys of spring in her natal Virginia by the redoubtable Edna Lewis, the Reeds organize their collection under eight sections exploring Louisiana and the Gulf Coast before and after hurricanes Katrina and Rita, the food and farming of the Carolina Lowcountry, ""Sweet Things,"" southern snacks and fast foods, ""Downhome Food,"" ""Downhome Places,"" and a comparison of southern foods with those of other cultures.In his ""This Isn't the Last Dance,"" Rick Bragg recounts his experience, many years ago, of a New Orleans jazz funeral and finds hope therein that the unique spirit of New Orleanians will allow them to survive: ""I have seen these people dance, laughing, to the edge of a grave. I believe that, now, they will dance back from it."" ""My passport may be stamped Yankee,"" writes Jessica B. Harris in her ""Living North/Eating South,"" ""but there's no denying that my stomach and culinary soul and those of many others like me are pure Dixie.""In her ""Tough Enough: The Muscadine Grape,"" Simone Wilson explains that the lowly southern fruit has double the heart-healthy resveratrol of French grapes, thus offering the hope of a ""southern paradox."" The title of Candice Dyer's brief history says it all: ""Scattered, Smothered, Covered, and Chunked: Fifty Years of the Waffle House."" In a photo essay, documentarian Amy Evans shows us the world of oystering along northwest Florida's Apalachicola Bay, and for the first time in the series, recipes are given - for a roux, braised collard greens, doberge cake, and other dishes.
- 巻冊次
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5 : pbk ISBN 9780820335070
内容説明
This title offers a generous helping of food writing that explores southern food culture. The fifth volume in this popular series from the Southern Foodways Alliance spans the food cultures of the South. ""Cornbread Nation 5"", lovingly edited by accomplished food writer Fred W. Sauceman, celebrates food and the ways in which it forges unexpected relationships between people and places. In this collection of more than seventy essays and poems, we read about the food that provides nourishment as well as a sense of community and shared history. Essays examine Nashville's obsession with hot chicken and the South's passion for congealed foods. There are stories of green tomatoes frying over a campfire in the Cumberland Mountains of Tennessee and tea cakes baking for Easter in Louisiana. In a chapter on immigrant cooking, writers visit the Mississippi Delta where a Chinese family fries pork rinds in woks and a Lebanese restaurant serves baklava alongside coconut cream pie. Alan Deutschman, a self-described 'Jewish Yankee', chronicles his search for the perfect country ham. Barbara Kingsolver extols on the joys of eating sustainably. Sara Roahen writes a veritable love letter to the venerable New Orleans sazerac. Kevin Young delights with his ""Ode to Chicken,"" and Donna Tartt treats us to what else but bourbon. ""Cornbread Nation 5"" is a feast for the eyes, and if you're not hungry or thirsty when you pick up this book, you will be when you put it down.
- 巻冊次
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6 : pbk ISBN 9780820342610
内容説明
The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South-circa now-through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region's history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane.
The book is organized into six chapters: "Menu Items" shares ruminations on iconic dishes; "Messing with Mother Nature" looks at the relationship between food and the natural environment; "Southern Characters" profiles an eclectic mix of food notables; "Southern Drinkways" distills libations, hard and soft; "Identity in Motion" examines change in the Southern food world; and "The Global South" leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the liveliest of dinner parties: Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two classic pieces-Frederick Douglass's account of the sustenance of slaves and Edward Behr's 1995 profile of Cajun cook Eula Mae Dore-are included. A photo essay on the Collins Oyster Company family of Louisiana rounds out Cornbread Nation 6.
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.
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