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Cornbread Nation 2: The United States of Barbecue (Cornbread Nation: Best of Southern Food Writing) Paperback – October 30, 2004

Book 2 of 5 in the Cornbread Nation Series

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Cornbread Nation 2: The United States of Barbecue (Cornbread Nation: Best of Southern Food Writing) + Cornbread Nation 1: The Best of Southern Food Writing + Cornbread Nation 3: Foods of the Mountain South (Cornbread Nation: Best of Southern Food Writing)
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Product Details

  • Series: Cornbread Nation: Best of Southern Food Writing
  • Paperback: 312 pages
  • Publisher: The University of North Carolina Press; 1St Edition edition (October 30, 2004)
  • Language: English
  • ISBN-10: 0807855561
  • ISBN-13: 978-0807855560
  • Product Dimensions: 0.8 x 6 x 9.2 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #943,707 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

The second in a series of annual anthologies, this collection of 40-odd newspaper columns, articles, poems and essays is a satisfying celebration of Southern cuisine and culture. The focus this time is barbecue, whose deep-rooted traditions and regional variations reflect the ardent localism of the South. "I don't think you can really understand the South if you don't understand barbecue—as food, process, and event," says John Shelton Reed in "Barbecue Sociology." Reed rails against image-conscious Southern cities like Atlanta, which seem to hide their greatest barbecue joints in the worst neighborhoods ("Harold's is one of the best—it's near the prison"), and he advocates replacing the Confederate flag with one featuring a dancing pig holding a fork and knife. In "Whole Hog," Jeff Daniel Marion's search for the perfect barbecue leads him to Wood's, a ramshackle establishment outside Memphis, where he finds his shrine to the pig: "great chunks of pork, tender, with no hint of greasiness, succulent." Despite the bland introduction by New Orleans Times-Picayune columnist Elie, this is a nice compilation, and the tones and topics (politics, race, religion, etc.) are as varied as the barbecue styles you'd find from Texas to the Carolinas. The book's biggest tip? Never trust a restaurant without flies; they may know something you don't. 16 illus.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Some of the best writing about food, barbecue in particular, that has ever been collected. These 30-some essays are mouth-watering indeed.--Baton Rouge Advocate

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Mark Levine on March 20, 2006
Format: Paperback Verified Purchase
This is a welcome addition to a promising series, although it is slightly misleading, due probably to the nature of the series. It is only about half to two-thirds about barbecue, although within that are some really terrific and far-ranging essays. The balance is about other Southern foodways, including boiled peanuts (as a previous reviewer noted)and boudin, although any book on any subject is enhanced by Calvin Trillin's contribution. He HAS written on barbecue (indeed, his piece on Arthur Bryant's is a landmark), but the Cornbread Nation does not promise to be inclusive. It sho' nuff makes one hungry though!
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5 of 6 people found the following review helpful By Bruce Bjorkman on November 8, 2004
Format: Paperback
Cornbread Nation 2 should have been printed using waterproof paper! Reading the varied writings contained between its covers will have anyone who appreciates barbecue drooling like Pavlov's dogs.

Elie has done a masterful job of assembling some of the most vivid food writing-on barbecue-imaginable. The depth of subject matter is both stunning and satisfying in what it brings to the table.

It is my opinion that including Smith's Rhetoric of Barbecue treatise is alone worth the investment in this book. Often quoted as snippets in other books,here it is in it's entirety for the very first time.

Quite simply, this is a book to be treasured by anyone who loves barbecue, southern culture or U.S. history. I can safely bet that once you begin reading Cornbread Nation 2, you'll find yourself becoming ravenous for some good slow cooked barbecue!
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Format: Paperback
Obligatory reading for anyone who's a food geek, especially if you are a barbecue wonk. If you've spent a whole day (or night) cooking a 10 pound pork shoulder or obsessed about which combination of 15 spices will taste best on a chicken thigh (and really, who hasn't?) then this book is for you.

About three quarters of the book is dedicated to barbecue - the rest is dedicated to southern cooking and food, including a chapter on a geophagy, something I never heard of... the eating of dirt. Who knew that mudpies were a nutritional staple in some parts of the world!!??

Overall, it is very good writing on a specific topic - you'd better like barbecue enough to read story after story about it - which makes it not for everyone, but great read for those looking for it.
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Format: Kindle Edition Verified Purchase
This is good. Brought my childhood back. Please get all these books on the Kindle Fire. True Southern history and especially food habits and prep. Before there was a grill and smoker on every corner there was a whole lot of cookin' going on. Every word helps to make me a proud southerner. There was a time in the 60's that I tried to hide it.

The SFA is validating my Southern Pride. Thanks
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