Cornbread Nation: The Best of Southern Food Writing: Vol. 6 by University of Georgia Press (Paperback, 2012)
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- DescriptionThe hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa w--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 unkwn to previous generations of Southerners, tes 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 tables; 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 eugh 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.
- Author BiographyBrett Anderson is the restaurant critic and a features writer at the New Orleans Times-Picayune. The winner of two James Beard awards for journalism, Anderson has written for such publications as Gourmet, Food & Wine, and the Washington Post.
John T. Edge is director of the Southern Foodways Alliance and Cornbread Nation general editor. He is the author or editor of more than a dozen books, including The New Encyclopedia of Southern Culture: Foodways and A Gracious Plenty: Recipes and Recollections from the American South. Edge contributes to a wide array of publications, including the New York Times, Oxford American, and Garden & Gun.
- PublisherUniversity of Georgia Press
- Date of Publication30/01/2012
- SubjectNational & Regional Cuisine
- Series TitleFriends Fund Publication
- Place of PublicationGeorgia
- Country of PublicationUnited States
- ImprintUniversity of Georgia Press
- Weight431 g
- Width152 mm
- Height235 mm
- Spine18 mm
- Edited byBrett Anderson
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