Cornbread Nation 2

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing.

Cornbread Nation 2

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham. In tribute to what Vince Staten calls "the slowest of the slow foods," contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development. Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.

More Books:

Cornbread Nation 2
Language: en
Pages: 312
Authors: Lolis Eric Elie
Categories: Cooking
Type: BOOK - Published: 2010-01-27 - Publisher: Univ of North Carolina Press

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton
Cornbread Nation 6
Language: en
Pages: 297
Authors: Brett Anderson, John T. Edge
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: University of Georgia Press

A colorful celebration of Southern foods, Southern cooking and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books and journals, with contributions by Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson and others. Original.
Cornbread Nation 4
Language: en
Pages: 308
Authors: Dale Volberg Reed, John Shelton Reed, John T. Edge
Categories: Cooking
Type: BOOK - Published: 2008 - Publisher: University of Georgia Press

A colorful celebration of Southern foods, Southern cooking, and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books, and journals, with contributions by Rick Bragg, Molly O'Neill, Edna Lewis, Jim Ferguson, Amy Evans, Pat Conroy, Candice Dyer, and many others. Original.
Cornbread Nation 3
Language: en
Pages: 266
Authors: Ronni Lundy
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher:

Published in association with the Southern Foodways Alliance, a collection of stories, poems, and essays introduces the life and foods of Appalachia, the Ozarks, and hillbilly diaspora, with contributions by Tony Earley, Michael McFee, Jean Ritchie, and others. Original.
Cornbread Nation 1
Language: en
Pages: 260
Authors: Southern Foodways Alliance
Categories: Cooking
Type: BOOK - Published: 2002 - Publisher: University of North Carolina Press

Presents a collection of essays that celebrate the food customs of the South from such writers as Roy Blount, Jr., Jessica Harris, and James Villas.