The Southern Foodways Alliance Community Cookbook

Edge, John T. [Editor]; Milam, Sara Camp [Editor]; Roahen, Sara [Editor]; Acheson, Hugh [Contributor]; Castle, Sheri [Contributor]; Cecelski, David [Contributor]; Chapman, Georgeanna Milam [Contributor]; Claiborne, Craig [Contributor]; Dupree, Nathalie [Contributor]; Elie, Lolis Eric [Contributor]; Engelhardt, Elizabeth S. D. [Contributor]; Fowler, Damon [Contributor]; Giovanni, Nikki [Contributor]; Harris, Jessica B. [Contributor]; Hopkins, Linton [Contributor]; Lasseter, Mary [Contributor]; Lee, Edward [Contributor]; Lee, Ted [Contributor]; Link, Donald [Contributor]; McGreger, April [Contributor]; Mosier, Angie [Contributor]; Puckett, Susan [Contributor]; Roahen, Sara [Contributor]; Smith, Lee [Contributor]; Walsh, Robb [Contributor]; Wi

ISBN 10: 0820348589 / ISBN 13: 9780820348582

Published by University of Georgia Press, 2015

About this Item

worn on corners and spine tips, x library.

Seller Inventory # 2602210033

Bibliographic Details

• Title: The Southern Foodways Alliance Community Cookbook
• Publisher: University of Georgia Press
• Publication Date: 2015
• Language: English
• ISBN 10: 0820348589
• ISBN 13: 9780820348582
• Binding: paperback
• Condition: Interior is excellent.
• Weight: 28 ounces

About this title

Synopsis

Everybody has one in their collection. You know―one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.

Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from―and something for―everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook―spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.

Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.

Are you hungry yet?

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.

About the Author

John T. Edge (Editor)
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.

Sara Camp Milam (Editor)
SARA CAMP MILAM is the Southern Foodways Alliance’s managing editor. She lives in Oxford, Mississippi.

Sara Roahen (Editor)
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.