Cornbread Nation 7 : The Best of Southern Food Writing

Lam, Francis (EDT); Edge, John T. (EDT)

ISBN 10: 0820346667 / ISBN 13: 9780820346663

Published by University of Georgia Press, 2014

About this Item

Seller Inventory # 20904705-n

Bibliographic Details

• Title: Cornbread Nation 7 : The Best of Southern Food Writing
• Publisher: University of Georgia Press
• Publication Date: 2014
• Language: English
• ISBN 10: 0820346667
• ISBN 13: 9780820346663
• Binding: Soft cover
• Condition: New

About this title

Synopsis

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they’ve spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds.


Cornbread Nation 7, edited by Francis Lam, brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson, a couple of classic writers such as Langston Hughes, and some newcomers. The collection, divided into five sections (“Come In and Stay Awhile,” “Provisions and Providers,” “Five Ways of Looking at Southern Food,” “The South, Stepping Out,” and “Southerners Going Home”), tells the stories both of Southerners as they move through the world and of those who ended up in the South. It explores from where and from whom food comes, and it looks at what food means to culture and how it relates to home.

About the Author

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.