Cornbread Nation 1: The Best of Southern Food Writing [Paperback]

John Egerton (Author), John T. Edge (Author)

Book Description

Release date: September 18, 2002 | Series: Cornbread Nation: Best of Southern Food Writing

The first volume in what will be an annual collection, Cornbread Nation gathers the best of recent Southern food writing. In fifty-one 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, James Villas remembers his friend Craig Claiborne, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, and Fred Chappell offers a contrarian's view of iced tea. "Collectively," writes John Egerton, these pieces "buttress our conviction that nothing else the South has to offer to the nation and the world--with the possible exception of its music--is more eternally satisfying, heartwarming, reconciling, and memorable than its food." With the publication of Cornbread Nation, we acknowledge with gratitude the abiding centrality of food in the ongoing life of the South.

Contributors include: Colman Andrews, Jim Auchmutey, Roy Blount Jr., Gene Bourg, Rick Bragg, Fred Chappell, Lolis Eric Elie, Damon Lee Fowler, Nikki Giovanni, Jessica Harris, Karen Hess, Jack Hitt, Ted & Matthew Lee, Ronni Lundy, Robert Morgan, James Villas, and Robb Walsh.

Editorial Reviews

From Library Journal

After literature (William Faulkner) and music (Elvis Presley), the South's greatest contribution to American culture has been its food: Smithfield ham, grits, gumbo, pecan pie, bourbon, and other delectables. "Our dishes and beverages express our faith, our good humor, our binding ties, our eternal joys and sorrows, our readiness for whatever awaits us," writes editor Egerton (Southern Food: At Home, on the Road, in History). In conjunction with the Southern Foodways Alliance, this first volume in a planned annual anthology gathers 50 previously published articles, essays, scholarly papers, and poems that celebrate the diverse foods and culinary traditions of the South. Food writer James Villas fondly remembers Craig Claiborne. Humorist Roy Blount shares his collection of Southern food songs ("Fried Chicken and Gasoline" is a fave), while Fred Chappell offers a contrarian's view on iced tea. One of the best pieces is journalist Jack Hitt's "A Confederacy of Sauces" about a fraternal feud involving barbecue, the Civil War, and race. Not all the selections are of the same high quality a few read like a Southern Living puff piece but this is still a tasty collection. Don't read it on an empty stomach. For regional cookery and Southern studies collections. Wilda Williams, "Library Journal"
Copyright 2002 Reed Business Information, Inc.

From Booklist

First of a proposed annual series, this anthology of essays about southern cooking grew out of Oxford, Mississippi's Southern Foodways Symposium. Arguably America's first regional cuisine, southern cooking has taken a dominant position recently with the ascendancy of New Orleans flavors under the leadership of celebrity chefs such as Emeril Lagasse. Some trace southern cooking's hegemony back to the arrival of Mississippi native Craig Claiborne at the New York Times . The volume's more scholarly essays dwell on fascinating minutiae, such as distinctions among various greens from different parts of the South. Others trace the origins and influence of leading proponents of Southern cooking, such as Edna Lewis and Leah Chase. James Villas' essay on Craig Claiborne does much to uncover the real man behind the urbane facade. Some entries document the vital culinary contributions of African Americans. Regional collections will want to add each volume of the series when published. Mark Knoblauch
Copyright © American Library Association. All rights reserved

See all Editorial Reviews

Product Details

• Paperback: 272 pages
• Publisher: The University of North Carolina Press (September 18, 2002)
• Language: English
• ISBN-10: 0807854190
• ISBN-13: 978-0807854198
• Product Dimensions: 0.6 x 6.1 x 9.1 inches
• Shipping Weight: 14.2 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #877,859 in Books (See Top 100 in Books)

Most Helpful Customer Reviews

22 of 24 people found the following review helpful

5.0 out of 5 stars Delightful reading!! February 7, 2003

By A. Lewellen

Format:Paperback

I truly could not put this book down. My daughter gave this book to me for my birthday last fall. When I looked at the title, I was alittle skeptical. As soon as I started reading the book I was completely absorbed. If you want to know about Southern cooking or the Southern people this book is for you. What a fun book.

3 of 5 people found the following review helpful

5.0 out of 5 stars Food is culture in the South. October 10, 2011

By Sherry Elmes

Format:Paperback|Amazon Verified Purchase

I first purchased Cornbread Nation 5 and went on to buy the other 4 books. I have shared them with friends and read chapters aloud from time to time. These are not "recipe" books (although there are some sprinkled throughout the books) but rather the history of foods and places and people who make Southern foods so unique. You will recognize the writers and the places they describe in detail. The memories associated with Southern foods are with us no matter where we live and work.

1 of 2 people found the following review helpful

5.0 out of 5 stars Mr.John T. Edge Is "The Master" Of Southern Cuisine. May 13, 2012

By cafeaulait

Format:Paperback

Mr.Edge Has Captivated Me Since Co~Authoring On A Miss. Edna Lewis Cookery Book. With Deft Fingertips On A Type~Writer & Prose That Is As Slow As Tupelo Honey~We Are Mesmerised To Places.As A "Virginian", May Be A "Upper" Southerner.Yet,Can Close My Eyes & Know Exactly That Mr. J.T.Edge Speaks From A Deep, Southern "Old Soul".Elegance In Words Are Few & Far Between These Days. Tho' He "Journeys" All To Places That DEFINE Memories.As Certain & Straight Forward As "Cornbread" Or As We Say,"Dressing". Never To Be "Stuffed" Into A Bird's 'Innards', Yet As A Compliment To ANY Meal.Please Join Around The Dinner Table Of Cookery Books & Epherama And Bless The Souls That Founded This Nation. From Ellis Island's Noteable To All Regions.We Celebrate w/Food. The Ties That Bind & Music as An After Dinner Repast Closing The Day. Enjoy All Mr.John T. Edge Has To Offer And It Is A Plenty.