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Cornbread Nation 6: The Best of Southern Food Writing (Cornbread Nation Ser.) Paperback – May 1, 2012
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This collection captures both the spirit and the history of Southern food culture. The breadth of this collection is inspiring. To be able to read Frederick Douglass next to Edward Behr and Michael Pollan is exciting to me. As someone who is passionate about American culinary history and culture, I was also pleased to find that these writings really challenged some of my most basic assumptions about why Southern cuisine exists as it does today.(David Chang chef/owner of Momofuku)
A veritable feast of good writing and original thinking . . . Like the well-made meal, it’s carefully sequenced to document tradition as well as innovation, history as well as the surprisingly new.(Tom Rankin Director of the Center for Documentary Studies at Duke University)
Southern food has become high profile, but there is not a better book than Cornbread Nation 6 to understand its appeal. From family tables to city restaurants, from Cajuns to Texans to Geechee girls, from slave food to contemporary ethnic offerings, this book offers engaging and informed stories of the diversity of southern foodways. A book that gives food voices from Frederick Douglass to Wendell Berry (by way of Michael Pollan) should be consumed with gusto. Pour a beverage, whether bourbon or Cheerwine, and sit down with this book on the porch. The light will shine.(Charles Reagan Wilson Cook Chair of History and Southern Studies, University of Mississippi)
Not all for the serious, scholarly or scientific . . . Cornbread Nation 6 also brings humor and humanity to what could ultimately be the best on-going collection of food writing in America today.(Edible Memphis)
Southern cuisine is a moving target unwilling to lie still for even the discriminating palates of Southern food writers. But thankfully, those folks are still out there, cheering, challenging and chewing on everything that Southern food has come to represent. Their stories come together in Cornbread Nation 6. . . . [I]t gives a revealing and insightful look at [Southern cuisine's] evolution.(Nedra Rhone Atlanta Journal-Constitution)
I've hardly put the volume down.(Andre Gallant Athens Banner-Herald)
Reading is a pleasure that most of us wish we could do more often, if only time and energy would allow it. Reading about food is an even more exquisite treat for some; if the focus happens to be Southern food, well, that's simply icing on the cake. Luckily, for those who appreciate all that the world of Southern food entails, there's Cornbread Nation. . . . [Brett Anderson] has created a compilation that will literally make the reader salivate.(Roni K. Devlin Shelf Awareness)
About the Author
Brett Anderson is the restaurant critic and a features writer at the "New Orleans Times-Picayune." The winner of two James Beard awards for journalism, Anderson has written for such publications as "Gourmet," "Food & Wine," and the "Washington Post." The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. It is a member-supported organization of more than 1,000 cooks, thinkers, academics, writers, and eaters. "Atlantic Monthly" called the SFA "this country's most intellectually engaged (and probably most engaging) food society." www.southernfoodways.org. John T. Edge is director of the Southern Foodways Alliance and "Cornbread Nation" general editor. He is the author or editor of more than a dozen books, including "The New Encyclopedia of Southern Culture: Foodways" and "A Gracious Plenty: Recipes and Recollections from the American South." Edge contributes to a wide array of publications, including the "New York Times," "Oxford American," and "Garden & Gun." www.johntedge.com.