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Cornbread Nation 1: The Best of Southern Food Writing Paperback – October 14, 2002

4.6 out of 5 stars 10 customer reviews
Book 1 of 5 in the Cornbread Nation Series

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100 Million Years of Food by Stephen Le
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
$19.10 FREE Shipping on orders over $35. Only 8 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

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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
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Product Details

  • Series: Cornbread Nation: Best of Southern Food Writing
  • Paperback: 272 pages
  • Publisher: The University of North Carolina Press; 1 edition (October 14, 2002)
  • Language: English
  • ISBN-10: 0807854190
  • ISBN-13: 978-0807854198
  • Product Dimensions: 6.1 x 0.6 x 9.2 inches
  • Shipping Weight: 14.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #334,669 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
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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.
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Format: Paperback
Cornbread Nation 1 was edited by John Edgerton and includes fifty-one original features and selections previously published in magazines and journals, all celebrating Southern people, places, traditions, and foods. It was published in association with Southern Foodways Alliance, a group of foodies who "celebrate, teach, preserve, and promote the diverse food cultures of the American South."

At this writing, there are seven collections of essays in the series:

Cornbread Nation 2: The United States of Barbecue (Cornbread Nation: Best of Southern Food Writing)

Cornbread Nation 3: Foods of the Mountain South (Cornbread Nation: Best of Southern Food Writing)

Cornbread Nation 4: The Best of Southern Food Writing (Cornbread Nation: Best of Southern Food Writing)

Cornbread Nation 5: The Best of Southern Food Writing (Cornbread Nation: Best of Southern Food Writing)

Cornbread Nation 6 (Cornbread Nation: Best of Southern Food Writing)

...Read more ›
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These are great essays/ articles for people who enjoy good writing and also good food. Obviously it focuses on Southern foodways, but it has some really great writing no matter what your gustatory preferences.
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gave this to a southerner who is a great chef and he said it was one of the best books he's read on the reason cooking in the south resonates for so many reasons.
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