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Cornbread nation 5 : the best of Southern food writing

Author: Fred William Sauceman
Publisher: Athens : University of Georgia Press ; [University Miss.] : Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culter at the University of Mississippi, ©2010.
Series: Cornbread Nation, 5
Edition/Format:   Print book : State or province government publication : English
Summary:
"Southerners identify with their food on a deep level that northerners never equal. For all its derivativeness from African, English, and Native American roots, southern cooking stands as a special, even unique, contribution to the world culinary scene. This latest anthology of southern food writing reflects current trends in cooking. Many of these essays concern themselves not just with finished dishes, but also  Read more...
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Material Type: Government publication, State or province government publication
Document Type: Book
All Authors / Contributors: Fred William Sauceman
ISBN: 9780820335070 082033507X
OCLC Number: 430345290
Description: xii, 314 pages : illustrations ; 24 cm.
Contents: Introduction / Fred W. Sauceman --
Why study southern food? / Marcie Cohen Ferris --
What is southern? / Edna Lewis --
The grace before dinner / Jennifer Justus --
Gratitude: May / Barbara Kingsolver --
Corn as a way of life / Loyal Jones --
Between the rows with both hands: bean-picking in northeast Tennessee / Margaret Carr --
Field pea philosophy / Scott Peacock --
The season of fried green tomatoes / Martha Stamps --
Onion medicine / Anthony Cavender --
Coveted, French, and now in Tennessee / Molly O'Neill --
Living through the honey / Daniel Wallace --
Capturing summer in the ice cream churn / Dan Huntley --
Sweet potato pie / Marilyn Kallet --
Ode to chicken / Kevin Young --
Mulling over mull: a north Georgia foodways localism / Charles C. Doyle --
Some like it extra hot / David Ramsey --
Victory or supper: the Easter egg fights of Peters Hollow / Kara Carden --
There's a word for it-the origins of "barbecue" / John Shelton Reed --
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 --
Ode to a catfish house / Katherine Whitworth --
Soft-shell science / Carroll Leggett --
Humble paddlefish fulfills southerners' caviar dreams / Jeffrey Gettleman --
Bayou coquille / Garland Strother --
USDA approved: the mark of discrimination in twentieth-century farm policy / Pete Daniel --
So long, White Lily / Jack Neely --
What happened to poor man's pâté? / Chuck Shuford --
Friends and fancy food / Rheta Grimsley Johnson --
Eating my heart out: the good and bad of the meal of a lifetime / Beth Ann Fennelly --
Funeral food / Kathleen Purvis --
Sad streaks and weepy meringues / Sarah Anne Loudin Thomas --
Malabsorption syndrome / Marianne Worthington --
African American foodways: food, fear, race, art, and the future / Ari Weinzweig --
Juneteenth jamboree / Robb Walsh --
The sacred feast / Kathryn Eastburn --
Open city / Jessica B. Harris --
Red velvet revisited / Neely Barnwell Dykshorn --
The food and music pantheon / Roy Blount Jr. --
A fine Virginian / Lucretia Bingham --
Chapel Hill eats and a chef remembers / Ben Barker --
Purdue / John Martin Taylor --
Platters and permanence walk and talk a-plenty at Spartanburg's Beacon / Susan Shelton --
The restaurant that time forgot / Lee Walburn --
Miss congealiality / Julia Reed --
Opinion stew / Salley Shannon --
This recipe is remembrance / Michelle Healy --
Knowing / Sylvia Woods --
Muffulettas and meringue pies: the immigrant experience in the south / Amy C. Evans --
Your Dekalb farmers market: food and ethnicity in Atlanta / Tore C. Olsson --
Descendants of Greek immigrants aren't pining for pita / John T. Edge --
From barbecue to baklava: the delta's culinary crossroads / Amy C. Evans --
The delta hot tamale: save those coffee cans / Martha Hall Foose --
In the doe's kitchen with aunt Florence / Anne Martin --
Home cooking: east meets south at a delta table / Joan Nathan --
Virginia is for wontons / Mei Chin --
Bozo's George / Motz --
Currying flavor / Brett Anderson --
Cooking for a Sunday day / Corby Kummer --
Welcome to Cuban sandwich city / Andrew Huse --
Global cornbreads: the whole world in a pan / Crescent Dragonwagon --
Demystifying grits for the northern palate / John S. Forrester --
The invasion of the whores de Orvrays / Robert St. John --
Tasty tradition rolls on / Bill Archer --
Good humor / Devon Brenner --
Early Times in mississippi / Donna Tartt --
Sazeracs: i take my liquor brown / Sara Ronhen --
The michelada: getting to the bottom of a mysterious Texas concoction / Francine Maroukian --
Dr. Enuf: a new age nutraceutical with a patent medicine pedigree / Fred W. Sauceman --
have a fried Coke-and a frown? / John Kessler --
Taste of tradition: iced tea / Fred Thompson --
Praise wine / John Simpkins --
Butter / Elizabeth Alexander.
Series Title: Cornbread Nation, 5
Other Titles: Cornbread nation five
Responsibility: edited by Fred W. Sauceman ; general editor, John T. Edge.

Abstract:

Explores southern food culture. This fifth volume spans the food cultures of the South, and celebrates food and the ways in which it forges unexpected relationships between people and places. It also  Read more...

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Harris -- Red velvet revisited \/ Neely Barnwell Dykshorn -- The food and music pantheon \/ Roy Blount Jr. -- A fine Virginian \/ Lucretia Bingham -- Chapel Hill eats and a chef remembers \/ Ben Barker -- Purdue \/ John Martin Taylor -- Platters and permanence walk and talk a-plenty at Spartanburg\'s Beacon \/ Susan Shelton -- The restaurant that time forgot \/ Lee Walburn -- Miss congealiality \/ Julia Reed -- Opinion stew \/ Salley Shannon -- This recipe is remembrance \/ Michelle Healy -- Knowing \/ Sylvia Woods -- Muffulettas and meringue pies: the immigrant experience in the south \/ Amy C. Evans -- Your Dekalb farmers market: food and ethnicity in Atlanta \/ Tore C. Olsson -- Descendants of Greek immigrants aren\'t pining for pita \/ John T. Edge -- From barbecue to baklava: the delta\'s culinary crossroads \/ Amy C. 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