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

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Overview

This third collection of the best of Southern food writing springs from the Appalachians and the Ozarks and a little beyond, in all directions, into the hillbilly diaspora. More than forty poems, stories, and essays demonstrate the power of connectedness among families and neighbors. Contributors include Tony Earley, Michael McFee, Jean Ritchie, Frank X Walker, Rick Bragg, Brad Watson, Nikki Giovanni, Janisse Ray, Naomi Shihab Nye, and Robert Morgan.

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Editorial Reviews

From the Publisher
"[A] rich compendium."—Charleston

"[An] eclectic collection."—Mountain Xpress

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

"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 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

"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

"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

"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

"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

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

"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

"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

"[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

"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

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Product Details

  • ISBN-13: 9780807856567
  • Publisher: The University of North Carolina Press
  • Publication date: 10/24/2005
  • Series: Cornbread Nation: Best of Southern Food Writing Series
  • Edition description: 1
  • Edition number: 1
  • Pages: 280
  • Sales rank: 802,765
  • Product dimensions: 6.34 (w) x 9.24 (h) x 0.66 (d)

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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