The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South��irca now��hrough 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 traditional as well as avant garde, down home as well as
urbane.
The book is organized into six chapters: ��enu Items��shares ruminations on iconic dishes; ��essing with Mother Nature��looks at the relationship between food and the natural environment;
��outhern Characters��profiles an eclectic mix of food notables; ��outhern Drinkways��distills libations, hard and soft; ��dentity in Motion��examines change in the Southern food world; and
��he Global South��leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the
liveliest of dinner parties: Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two
classic pieces��rederick Douglass's account of the sustenance of slaves and Edward Behr's 1995 profile of Cajun cook Eula Mae Dor矇��re included. A photo essay on the Collins Oyster Company
family of Louisiana rounds out Cornbread Nation 6.
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.
