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Cornbread Nation 4: The Best of Southern Food Writing (Cornbread Nation Ser.) - Softcover

 
9780820330891: Cornbread Nation 4: The Best of Southern Food Writing (Cornbread Nation Ser.)
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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 celebration 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.

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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About the Author:
Dale Volberg Reed (Editor)
DALE VOLBERG REED is a freelance musician and writer. She is coauthor, with John Shelton Reed, of 1001 Things Everyone Should Know about the South.

John Shelton Reed (Editor)
JOHN SHELTON REED is founding coeditor of the journal Southern Cultures. He is the Mark W. Clark Visiting Professor History at the Citadel, and William Rand Kenan Jr. Professor Emeritus of Sociology at the University of North Carolina, Chapel Hill. He is coauthor, with Dale Volberg Reed, of 1001 Things Everyone Should Know about the South.

Review:
"Makes a strong, if implicit, argument for the potential centrality of the study of food and foodways to new work in Southern studies. It's food for both the reader's mind and the eater's soul." (Carolina Quarterly)
 
"Bottom line: Scrumptious." (Atlanta Journal-Constitution)
 
"The authors suggest so many new vistas, and do so from an intriguing mix of backgrounds, not to mention a pleasing mix of writing styles. Perhaps most appealing is the social consciousness permeating the anthology." (Steve Weinberg, Atlanta Journal-Constitution)
 
"A hefty collection of essays, profiles, lectures, poems and photographs that celebrate the imprecise and unpretentious high art of Southern gastronomy, even in its lowest incarnations. . . . Offers odes to everything from po' boys to pork rinds, ribs to roux, muscadines and moonshine to - yes - Moon Pies." (Bronwen Dickey, The Independent Weekly)

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