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Cornbread Nation 1

by Southern Foodways Alliance
Publisher: University of North Carolina Press
Release Date: 2002
Genre: Cooking
Pages: 260 pages
ISBN 13: 9780807854198
ISBN 10: 0807854190
Format: PDF, ePUB, MOBI, Audiobooks, Kindle

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Synopsis : Cornbread Nation 1 written by Southern Foodways Alliance, published by University of North Carolina Press which was released on 2002. Download Cornbread Nation 1 Books now! Available in PDF, EPUB, Mobi Format. This inaugural edition of Cornbread Nation was underwritten , in part , by a gift from the Atticus Trust . Library of Congress Cataloging - in - Publication Data Cornbread nation 1 : the best of Southern food writing / edited by John ... -- Presents a collection of essays that celebrate the food customs of the South from such writers as Roy Blount, Jr., Jessica Harris, and James Villas.

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Cornbread Nation 1
Language: en
Pages: 260
Authors: Southern Foodways Alliance
Categories: Cooking
Type: BOOK - Published: 2002 - Publisher: University of North Carolina Press

Presents a collection of essays that celebrate the food customs of the South from such writers as Roy Blount, Jr., Jessica Harris, and James Villas.
Cornbread Nation 2
Language: en
Pages: 312
Authors: Lolis Eric Elie
Categories: Cooking
Type: BOOK - Published: 2010-01-27 - Publisher: Univ of North Carolina Press

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham. In tribute to what Vince Staten calls "the slowest of the slow foods," contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development. Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.
Cornbread Nation 6
Language: en
Pages: 297
Authors: Brett Anderson, John T. Edge
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: University of Georgia Press

A colorful celebration of Southern foods, Southern cooking and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books and journals, with contributions by Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson and others. Original.
Cornbread Nation 4
Language: en
Pages: 308
Authors: Dale Volberg Reed, John Shelton Reed, John T. Edge
Categories: Cooking
Type: BOOK - Published: 2008 - Publisher: University of Georgia Press

A colorful celebration of Southern foods, Southern cooking, and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books, and journals, with contributions by Rick Bragg, Molly O'Neill, Edna Lewis, Jim Ferguson, Amy Evans, Pat Conroy, Candice Dyer, and many others. Original.
Cornbread Nation 7
Language: en
Pages: 288
Authors: Francis Lam, John T. Edge
Categories: Cooking
Type: BOOK - Published: 2014-05-15 - Publisher: University of Georgia Press

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It's so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they've spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds. Cornbread Nation 7, edited by Francis Lam, brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson, a couple of classic writers such as Langston Hughes, and some newcomers. The collection, divided into five sections (“Come In and Stay Awhile,” “Provisions and Providers,” “Five Ways of Looking at Southern Food,” “The South, Stepping Out,” and “Southerners Going Home”), tells the stories both of Southerners as they move through the world and of those who ended up in the South. It explores from where and from whom food comes, and it looks at what food means to culture and how it relates to home.
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Language: en
Pages: 279
Authors: Margaret Littman
Categories: Travel
Type: BOOK - Published: 2018-06-05 - Publisher: Hachette UK

Move to the beat and savor the unique creative energy of Music City. From hot Southern food to warm Southern hospitality, you can experience it all with Moon Nashville. Explore the City: Navigate by neighborhood or by activity with color-coded maps, or follow one of our guided neighborhood walks See the Sites: Visit the Grand Ole Opry, Tennessee State Capitol, and Country Music Hall of Fame, or pay respects to the King on a day trip to Graceland. Stroll the Vanderbilt campus, shop for vintage records and a well-worn pair of cowboy boots, and go honky-tonking late into the night Get a Taste of the City: Sample authentic hot chicken, dine at a classic cafeteria-style meat-and-three, or find your new favorite food truck Bars and Nightlife: Tap your foot to some live music at the Bluebird Café or pull up a barstool for a flight of classic Tennessee whiskeys. Get inspired by up-and-coming singers in The Basement before finding your voice at Lonnie's Western Room karaoke, or try a free dance lesson at Wildhorse Saloon Local Advice from Nashvillian Margaret Littman Flexible, strategic itineraries including a two-day tour, a foodie weekend, and "Music City Without Moola," plus day trips like Land Between the Lakes, Bell Buckle, and the Jack Daniels Distillery in Lynchburg Tips for Travelers including where to stay, how to safely cycle the city, and more, plus advice for LGBTQ visitors, international travelers, and families with children Maps and Tools like background information on the history and culture of Nashville, easy-to-read maps, full-color photos, and neighborhood guides from Midtown to Music Valley With Moon Nashville's practical tips and local know-how, you can plan your trip your way. Hitting the road? Try Moon Blue Ridge Parkway Road Trip or Moon Nashville to New Orleans Road Trip. If you're heading to more of the South's best cities, try Moon Memphis or Moon Atlanta.
Profiles from the Kitchen
Language: en
Pages: 224
Authors: Charles A. Baker-Clark
Categories: Cooking
Type: BOOK - Published: 2006-07-01 - Publisher: University Press of Kentucky

In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send them to fast-food restaurant drive-through windows and to grocery stores crowded with pre-processed and ready-to-eat foods. With parents frequently working during the daytime, efficient food preparation in the evenings has become the number one priority in kitchens across the country. This trend began during the post–World War II years, which heralded the arrival of “fast foods” and innovative technological advancements that sought to simplify the cooking process. These products were marketed as quick and convenient alternatives that transformed the concept of cooking from a cultural activity and a means of bonding with one’s family to a chore that should occupy as little time and energy as possible. Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food is Charles A. Baker-Clark’s call to abandon the “homogenization of food and dining experiences” by encouraging us to reclaim knowledge of cooking and eating and reconnect with our ethnic, familial, and regional backgrounds. Baker-Clark profiles fifteen individuals who have shaped our experiences with food and who have gone beyond popular trends to promote cooking as a craft worth learning and sustaining. The cooks and food critics he writes about emphasize the appreciation of good cooking and the relationship of food to social justice, spirituality, and sustainability. Profiles from the Kitchen highlights prominent figures within the food industry, from nationally and internationally known individuals such as Paul and Julia Child, James Beard, and M.F.K. Fisher to regional food experts such as John T. Edge and Dennis Getto. The result is a collective portrait of foodlovers who celebrate the rich traditions and histories associated with food in our daily lives and who encourage us to reestablish our own connections in the kitchen.
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Pages: 496
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