| Cornbread Nation 6: The Best of Southern Food Writing Contributor(s): Anderson, Brett (Editor), Anderson, Brett (Contribution by), O'Neill, Molly (Contribution by) |
|
 |
ISBN: 0820342610 ISBN-13: 9780820342610 Publisher: University of Georgia Press OUR PRICE: $25.16 Product Type: Paperback Published: May 2012 |
| Additional Information |
| BISAC Categories: - Cooking | Essays & Narratives - Cooking | Regional & Ethnic - American - Southern States |
| Dewey: 394.120 |
| LCCN: 2011046505 |
| Series: Cornbread Nation: Best of Southern Food Writing |
| Physical Information: 0.7" H x 6" W x 9.2" (0.95 lbs) 288 pages |
| Themes: - Cultural Region - South |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 Dor --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. |
Contributor Bio(s): Anderson, Brett: - BRETT 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.Milam, Sara Camp: - SARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi.Roahen, Sara: - SARA ROAHEN is an oral historian and the author of Gumbo Tales: Finding My Place at the New Orleans Table. She has written for Tin House and Food & Wine.Trillin, Calvin: - CALVIN TRILLIN, a longtime staff writer for the New Yorker (where An Education in Georgia originally appeared as a series of articles), also writes a syndicated newspaper column. His many books include Travels with Alice, Enough's Enough (and Other Rules of Life), and American Stories.Sauceman, Fred W.: - FRED W. SAUCEMAN is an associate professor of Appalachian studies at East Tennessee State University. He is the author of four books including the three-volume series The Place Setting, which explores Appalachian foodways. He directed and produced the documentary A Red Hot Dog Digest. Sauceman's Food with Fred appears monthly on WJHL-TV, the CBS affiliate in Johnson City, Tennessee.Shields, David S.: - DAVID S. SHIELDS is McClintock Professor of Southern Letters at the University of South Carolina. He edits the journal Early American Literature and also serves as general editor of the Publications of the Southern Texts Society series. Shields's books include Civil Tongues and Polite Letters in British America and Oracles of Empire: Poetry, Politics, and Commerce in British America, 1690-1750.Edge, John T.: - JOHN T. EDGE is the director of the Southern Foodways Alliance at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture.Engelhardt, Elizabeth S. D.: - ELIZABETH S. D. ENGELHARDT is a professor of American studies and women's and gender studies at the University of Texas, Austin and is the chair of the Department of American Studies. She is the author of A Mess of Greens: Southern Gender and Southern Food (Georgia) and The Tangled Roots of Feminism, Environmentalism, and Appalachian Literature.Lam, Francis: - FRANCIS LAM is editor-at-large at Clarkson Potter. He appears at the Critics' Table in the fifth season of Top Chef Masters (Bravo). He was features editor at Gilt Taste, which was awarded six IACP awards and four James Beard award nominations in its first two years. His own writing has been nominated for a James Beard award and three IACP awards, winning one. He has served as senior writer at Salon.com and a contributing editor at Gourmet, and his work has appeared in the 2006-13 editions of Best Food Writing.Pollock, Iain Haley: - IAIN HALEY POLLOCK lives in Philadelphia and teaches English at Chestnut Hill Academy. His work has appeared in publications including AGNI, American Poetry Review, Boston Review, Callaloo, Drunken Boat, and Indiana Review. |