Cornbread Nation 6

Name: Cornbread Nation 6
Price: 6.75 USD
Availability: InStock
ISBN: 9780820342610

ISBN-10: 0820342610

ISBN-13: 9780820342610

Edition: 2012

Authors: Brett Anderson, John T. Edge

List price: $19.95

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Description:

The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South—circa now—through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region’s history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people…

Book details

List price: $19.95
Copyright year: 2012
Publisher: University of Georgia Press
Publication date: 5/1/2012
Binding: Paperback
Pages: 288
Size: 6.50" wide x 9.50" long x 1.00" tall
Weight: 0.968
Language: English



Introduction: Of Memes and Munificence



Menu Items


Why Chile con Queso Matters



The Ceremony



In Sorrow's Kitchen



Blood-Bought Luxuries



Green Goddess: Why We Love Collard Greens



The Fatback Collective



I Was a Texas Rib Ranger



Fire in the Hole



Carlo Silvestrini on the Hog Slaughter



An Oyster by Any Other Name



Adventures of a Boudin Junkie



Boy & Egg



As ConAgra Pulls Out, Workers Face Uncertainty



Messing with Mother Nature


Reviving Red Snapper



Flooded



Reconsidering the Oyster



The Collins Oyster Family



A Paradise Lost



Mr. Leroy and the French Club



Southern Characters


Wendell Berry's Wisdom



Tom Pritchard, Local Culinary Rock Star and Stuff of Legend



Home Grown



Blood and Water



A Force of Nature



St. Francine at the Cafï¿½ Max



Eula Mae Dorï¿½



How Not to Hire a Chef



A Rapping Drag Queen and Her Fried Chicken



Southern Drinkways


Past and Presence



Whiskey and Geography



Cheerwine



Corncob Wine



The Wild Vine



Identity in Motion


Empire State South: Athens Star Chef Hugh Acheson Bring Atlanta Its Latest Southern Sensation



Real Cajun



No Daily Specials



Pie + Design = Change



The Origin Myth of New Orleans Cuisine



Where Are All the Black Chefs?



Homesick Restaurants: How Dallas Became a Dining Nowhereville



An Open Letter to Kim Severson



Family Pieces



Putting Food on the Family



The Global South


Bags, Butter, Surfboards, and Spice: Viet-Cajun in Cali



Ravioli and Country Music's First Family



Prospecting for Oil



A Geechee Girl Speaks



My Stoves in Good Condition



Pancho at the Flor de Celaya



Acknowledgments