Cornbread Nation 1
The Best of Southern Food Writing 1st New edition
Edited by John Egerton
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Cornbread Nation 1 by John Egerton
Book DescriptionThe first volume in an annual collection, "Cornbread Nation" gathers the best of recent southern food writing. In 51 entries - original features and selections previously published in magazines and journals - contributors celebrate the people, places, traditions and tastes of the American South. In these pages, Nikki Giovanni expresses her admiration for the legendary Edna Lewis, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, James Villas remembers his friend Craig Claiborne, and Fred Chappell offers a contrarian's view of iced tea. Also among the contributors are: Jim Auchmutey, Roy Blount Jr, Gene Bourg, Lolis Eric Elie, Damon Lee Fowler, Jessica Harris, Karen Hess, Jack Hitt, Ted and Matthew Lee, Ronni Lundy, and Robb Walsh.
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Book DetailsISBN: 9780807854198
(235mm x 156mm x 17mm)
Imprint: The University of North Carolina Press
Publisher: The University of North Carolina Press
Publish Date: 31-Oct-2002
Country of Publication: United States
Books By Author John Egerton
Southern Food, Paperback (June 1993)» View all books by John Egerton
Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavour and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying.
US Kirkus Review » Egerton assembles more than four dozen previously published pieces by writers such as Nikki Giovanni and Roy Blount Jr., offering the same serendipitous delights as time spent on a front porch of a summer evening enjoying good food and good talk. This is the first volume in what is to be an annual series, and, divided into sections of People, Times, Things, Places, and Southern Foodways, it's a beguiling mix of food lore, encounters with memorable characters, and, of course, the place itself, from swampy bayous to the rolling hills of Appalachia. The selections stem from Town and Country, Food & Wine, The Atlanta Journal-Constitution, and elsewhere, but they all reflect an abiding affection for things southern, especially the food-from boiled peanuts to Scuppernogs (a native muscadine grape) and, of course, barbecue. It is a subject that evokes passionate debate about, say, the virtues of a mustard-based versus a tomato-based sauce, or even bitter family feuds. In "A Confederacy of Sauces," Jack Hitt relates how in South Carolina, a politically liberal brother has taken advantage of a boycott of his reactionary brother's mustard-based barbecue sauce to put his own version in stores. The writers introduce characters like nonagenarian Moonshiner Coe Dupuis; Leah Chase, the cook at the famous New Orleans restaurant, Dooky Chase; and Dori Sanders, a peach farmer and writer. They visit farms where watermelons are grown, they stalk wild hogs, and they eat dinner in a Texas prison, where the incarcerated chef has a reputation as a great cook. There are tributes to southern food writers like Craig Claiborne and Eugene Walter, as well as memories of canning, family reunions, and Thanksgivings at which, alongside the turkey, there's macaroni and cheese-"a vegetable in the South." Others debate the merits of iced tea, which in this region is always sweetened; and explore the origin of vegetables like okra and sweet potatoes, as well as the influence of African-American traditions on white cooking, particularly in the way greens are cooked. A delicious feast, as well as a thoughtful celebration of regional culture. (Kirkus Reviews)
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Author Biography - John Egerton
John Egerton is a journalist and author whose books include the award-winning Southern Food: At Home, on the Road, in History and Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South. He lives in Nashville, Tennessee. General editor John T. Edge is executive director of the Southern Foodways Alliance in Oxford, Mississippi. Founded in 1999, the SFA works to celebrate, preserve, promote, and nurture the diverse food cultures of the American South. Its members include scholars, chefs, cookbook authors, journalists, and farmers.
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