Cornbread Nation 3: Foods of the Mountain South / Edition 1

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The stories, poems, and essays gathered in Cornbread Nation 3: Foods of the Mountain South were born along the winding roads of Appalachia, in the vales of the Ozarks, and in the flatlands beyond, where mountain people traveled in the hillbilly diaspora. Here, wisdom is gleaned in coal-mining camps, at roadside vegetable stands, at dinners on church grounds, and on shady front porches.

In these tantalizing pieces, leather britches are set to dry in a classic rite, the sweetness of corn approaches the divine, a bean without strings brooks no flavor, and the arrival of autumn brings the heady scent of the ripe and secretive pawpaw. The volume's contributors include trailblazing writers from the past and present—Tony Earley, Michael McFee, Marilou Awiakta, Frank X Walker, and Harriette Arnow—who demonstrate the power of connectedness among families and neighbors and remind us that earth's greatest treasures grow from well-tended seeds.

As a special bonus, this edition of the Southern Foodways Alliance annual anthology contains lyrics to the Cornbread Nation anthem by acclaimed West Virginia singer/songwriter Tim O'Brien.

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Editorial Reviews

From the Publisher
Ms. Lundy sets a great table.—Roy Blount Jr., author of Feet on the Street: Rambles around New Orleans

As the third UNC collection on the best of Southern food writing, this volume springs from the Appalachians, the Ozarks and 'the hillbilly diaspora' with writers as diverse as its natives.—Black Issues Book Review

[The Cornbread Nation] series only gets better with each volume, incorporating vivid prose and poetry, journalism with reportage, and joy with anguish in the ways food is so central to the human experience, in this case the food culture of Appalachia and the Ozarks.—Mariani's Virtual Gourmet

Convincing and captivating. . . . [A] wonderful companion piece for general delightful and informative reading or for use in the classroom in any number of disciplines.—Journal of Appalachian Studies

This continuing series only gets better with each volume, incorporating vivid prose and poetry, journalism with reportage, and joy with anguish in the ways food is so central to the human experience, in this case the food culture of Appalachia and the Ozarks.—Mariani's Virtual Gourmet

Two-hundred and fifty-eight pages bursting with flavor makes Cornbread Nation 3: Foods of the Mountain South absolutely delectable. For Southern Foodies, it, and its companion [volumes], are essential for the cooking library.—Oxford Public Leader

[A] rich compendium.—Charleston

Cornbread Nation will take you on a search for pawpaws on the Appalachian Trail, educate you on the 'origin' of corn, and teach you about a family's tradition of boiling cane syrup. . . . The book also reminds you of the heart of Southern life-connections between people, family and friends-while also jumpstarting your appetite.—Spartanburg Herald-Journal

Poetry, stories and essays breathe life and energy into Appalachia, the Arkansas Ozarks and Louisiana Bayous. . . . This is a fine read and a great stocking stuffer.—Denver Post

Written by an author who understands the connection between us and food.—Carroll County (Md.) Times

This volume includes an eclectic mixture of poetry, essays and stories by a 'who's who' in Appalachian and Ozark writing, past and present.—Appalachian Heritage

[An] eclectic collection.—Mountain Xpress

By the time you've gotten a third of the way through the book, you've sampled all types of flavors, from green bean stories to Native American fables about corn. . . . And the anecdotes keep coming, with every writer bringing something good to the table. By the time you get up, you have that satisfied feeling that you can only get from a good meal. It leaves a wonderful taste in your mouth.—Blue Ridge Country

Put a pot of beans on to simmer and a skillet full of cornmeal in the oven. Sit a spell, and fill up on this book.—Gannett News Service

This tasty anthology of stories, poems and essays celebrates possums, pole beans and fried pies, along with local ways of making them. . . . Their descriptions . . . should leave your mouth watering.— Wilmington Sunday Star News

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Product Details

Meet the Author

Ronni Lundy, a founding member of the Southern Foodways Alliance, is a journalist and author of several cookbooks, including Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens and Butter Beans to Blackberries: Recipes from the Southern Garden.

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