Cornbread Nation 5: The Best of Southern Food Writing
328
Cornbread Nation 5: The Best of Southern Food Writing
328Paperback(New Edition)
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Overview
Essays examine Nashville’s obsession with hot chicken and the South’s passion for congealed foods. There are stories of green tomatoes frying over a campfire in the Cumberland Mountains of Tennessee and tea cakes baking for Easter in Louisiana. In a chapter on immigrant cooking, writers visit the Mississippi Delta where a Chinese family fries pork rinds in a wok and a Lebanese restaurant serves baklava alongside coconut cream pie. Alan Deutschman, a self-described “Jewish Yankee,” chronicles his search for the perfect country ham. Barbara Kingsolver extols on the joys of eating sustainably. Sara Roahen writes a veritable love letter to the venerable New Orleans Sazerac. Kevin Young delights with his “Ode to Chicken,” and Donna Tartt treats us to what else but bourbon. Cornbread Nation 5 is a feast for the eyes, and if you’re not hungry or thirsty when you pick up this book, you will be when you put it down.
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.
Product Details
| ISBN-13: | 9780820335070 |
|---|---|
| Publisher: | University of Georgia Press |
| Publication date: | 04/15/2010 |
| Series: | Cornbread Nation Series , #5 |
| Edition description: | New Edition |
| Pages: | 328 |
| Product dimensions: | 6.00(w) x 9.20(h) x 0.90(d) |
About the Author
MARILYN KALLETT has published sixteen books, including six volumes of poetry, translations, critical essays, children’s books, pedagogy, and anthologies of women’s literature. She is a professor emerita of English at the University of Tennessee, Knoxville.
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.
RHETA GRIMSLEY JOHNSON has covered the South for over three decades as a newspaper reporter and columnist. She writes about ordinary but fascinating people, mining for universal meaning in individual stories. In past reporting for United Press International, The Commercial Appeal of Memphis, the Atlanta Journal Constitution and a number of other regional newspapers, Johnson has won national awards. They include the Ernie Pyle Memorial Award for human interest reporting (1983), the Headliner Award for commentary (1985), the American Society of Newspaper Editors’ Distinguished Writing Award for commentary (1982). In 1986 she was inducted into the Scripps Howard Newspapers Editorial Hall of Fame. In 1991 Johnson was one of three finalists for the Pulitzer Prize for commentary. Syndicated today by King Features of New York, Johnson’s column appears in about 50 papers nationwide. She is the author of several books, including America’s Faces (1987) and Good Grief: The Story of Charles M. Schulz (1989). In 2000 she wrote the text for a book of photographs entitled Georgia. A native of Colquitt, Georgia, Johnson grew up in Montgomery, Alabama, studied journalism at Auburn University and has lived and worked in the South all of her career. In December 2010, Johnson married retired Auburn University history professor Hines Hall.
ROY BLOUNT JR.'s works include the memoir Be Sweet: A Conditional Love Story, the novel First Hubby, the screenplay for Larger than Life, the edited anthology Roy Blount's Book of Southern Humor, and such collections as Now, Where Were We? and Not Exactly What I Had in Mind. He is a frequent guest on Garrison Keillor's "A Prairie Home Companion" and a columnist for the Oxford American. He lives in New York City and western Massachusetts.
SARA CAMP MILAM is the Southern Foodways Alliance’s managing editor. She lives in Oxford, Mississippi.
BRETT ANDERSON is the restaurant critic and a features writer at the New Orleans Times-Picayune. The winner of two James Beard awards for journalism, Anderson has written for such publications as Gourmet, Food & Wine, and the Washington Post.
FRED W. SAUCEMAN is an associate professor of Appalachian studies at East Tennessee State University. He is the author of four books including the three-volume series The Place Setting, which explores Appalachian foodways. He directed and produced the documentary A Red Hot Dog Digest. Sauceman’s Food with Fred appears monthly on WJHL-TV, the CBS affiliate in Johnson City, Tennessee.
FRED W. SAUCEMAN is an associate professor of Appalachian studies at East Tennessee State University. He is the author of four books including the three-volume series The Place Setting, which explores Appalachian foodways. He directed and produced the documentary A Red Hot Dog Digest. Sauceman’s Food with Fred appears monthly on WJHL-TV, the CBS affiliate in Johnson City, Tennessee.
Table of Contents
Foreword John Egerton XI
Introduction Fred W. Sauceman 1
Setting the Table
Why Study Southern Food? Marcie Cohen Ferris 5
What Is Southern? Edna Lewis 7
The Grace before Dinner Jennifer Justus 12
Gardens, Fields, and Forests
Gratitude: May Barbara Kingsolver 19
Corn as a Way of Life Loyal Jones 26
Between the Rows with Both Hands: Bean-Picking in Northeast Tennessee Margaret Carr 30
Field Pea Philosophy Scott Peacock 33
The Season of Fried Green Tomatoes Martha Stamps 35
Onion Medicine Anthony Cavender 37
Coveted, French, and Now in Tennessee Molly O'Neill 41
Living through the Honey Daniel Wallace 45
Capturing Summer in the Ice Cream Churn Dan Huntley 48
Sweet Potato Pie Marilyn Kallet 50
Coops, Pens, and Pits
Ode to Chicken Kevin Young 53
Mulling over Mull: A North Georgia Foodways Localism Charles C. Doyle 55
Some Like It Extra Hot David Ramsey 62
Victory or Supper: The Easter Egg Fights of Peters Hollow Kara Carden 69
There's a Word for It-the Origins of "Barbecue" John Shelton Reed 71
A Jewish Yankee's Quest for the Last Great Country Hams of Western Kentucky: How a City Boy Fell Madly for Country Ham and Wound Up Eating It Raw Alan Deutschman 77
From Southern Waters
Ode to a Catfish House Katherine Whitworth 87
Soft-Shell Science Carroll Leggett 89
Humble Paddlefish Fulfills Southerners' Caviar Dreams Jeffrey Gettleman 93
Bayou Coquille Garland Strother 97
Lamentations
USDA Approved: The Mark of Discrimination in Twentieth-Century Farm Policy Pete Daniel 101
So Long, White Lily Jack Neely 107
What Happened to Poor Man's Pâté? Chuck Shuford 110
Friends and Fancy Food Rheta Grimsley Johnson 114
Eating My Heart Out: The Good and Bad of the Meal of a Lifetime Beth Ann Fennelly 116
Funeral Food Kathleen Purvis 121
Sad Streaks and Weepy Meringues Sarah Anne Loudin Thomas 126
Malabsorption Syndrome Marianne Worthington 127
African American Foodways: Food, Fear, Race, Art, and the Future Ari Weinzweig 129
Celebrations
Juneteenth Jamboree Robb Walsh 137
The Sacred Feast Kathryn Eastburn 143
Open City Jessica B. Harris 150
Red Velvet Revisited Neely Barnwell Dykshorn 155
The Food and Music Pantheon Roy Blount Jr. 158
Recollections
A Fine Virginian Lucretia Bingham 165
Chapel Hill Eats and a Chef Remembers Ben Barker 169
Purdue John Martin Taylor 174
Platters and Permanence Walk and Talk A-Plenty at Spartanburg's Beacon Susan Shelton 177
The Restaurant That Time Forgot Lee Walburn 181
Miss Congealiality Julia Reed 185
Opinion Stew Salley Shannon 188
This Recipe Is Remembrance Michelle Healy 192
Knowing Sylvia Woods 195
Accents
Muffulettas and Meringue Pies: The Immigrant Experience in the South Amy C. Evans 199
Your Dekalb Farmers Market: Food and Ethnicity in Atlanta Tore C Olsson 217
Descendants of Greek Immigrants Aren't Pining for Pita John T. Edge 228
From Barbecue to Baklava: The Delta's Culinary Crossroads Amy C. Evans 232
The Delta Hot Tamale: Save Those Coffee Cans Martha Hall Foose 235
In the Doe's Kitchen with Aunt Florence Anne Martin 237
Home Cooking: East Meets South at a Delta Table Joan Nathan 240
Virginia Is for Wontons Mei Chin 244
Bozo's George Motz 247
Currying Flavor Brett Anderson 249
Cooking for a Sunday Day Corby Kummer 253
Welcome to Cuban Sandwich City Andrew Huse 257
Global Cornbreads: The Whole World in a Pan Crescent Dragonwagon 260
Demystifying Grits for the Northern Palate John S. Forrester 262
The Invasion of the Whores de Orvrays Robert St. John 265
Tasty Tradition Rolls On Bill Archer 269
Good Humor Devon Brenner 271
The Liquid South
Early Times in Mississippi Donna Tartt 275
Sazeracs: I Take My Liquor Brown Sara Ronhen 278
The Michelada: Getting to the Bottom of a Mysterious Texas Concoction Francine Maroukian 287
Dr. Enuf: A New Age Nutraceutical with a Patent Medicine Pedigree Fred W. Sauceman 289
Have a Fried Coke-and a Frown? John Kessler 294
Taste of Tradition: Iced Tea Fred Thompson 295
Praise Wine John Simpkins 297
A Benediction
Butter Elizabeth Alexander 301
Contributors 303
Acknowledgments 307