Cornbread Nation 5

The Best of Southern Food Writing

Edited by Fred W. Sauceman

Title Details

Pages: 328

Trim size: 6.000in x 9.250in

Formats

Paperback

Pub Date: 04/15/2010

ISBN: 9-780-8203-3507-0

List Price: $24.95

Subsidies and Partnerships

Published with the generous support of Friends Fund

Cornbread Nation 5

The Best of Southern Food Writing

Edited by Fred W. Sauceman

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  • Description
  • Reviews
  • Contributors

The fifth volume in this popular series from the Southern Foodways Alliance spans the food cultures of the South. Cornbread Nation 5, lovingly edited by accomplished food writer Fred W. Sauceman, celebrates food and the ways in which it forges unexpected relationships between people and places. In this collection of more than seventy essays and poems, we read about the food that provides nourishment as well as a sense of community and shared history.

Essays examine Nashville's obsession with hot chicken and the South's passion for congealed foods. There are stories of green tomatoes frying over a campfire in the Cumberland Mountains of Tennessee and tea cakes baking for Easter in Louisiana. In a chapter on immigrant cooking, writers visit the Mississippi Delta where a Chinese family fries pork rinds in a wok and a Lebanese restaurant serves baklava alongside coconut cream pie. Alan Deutschman, a self-described "Jewish Yankee," chronicles his search for the perfect country ham. Barbara Kingsolver extols on the joys of eating sustainably. Sara Roahen writes a veritable love letter to the venerable New Orleans Sazerac. Kevin Young delights with his "Ode to Chicken," and Donna Tartt treats us to what else but bourbon. Cornbread Nation 5 is a feast for the eyes, and if you're not hungry or thirsty when you pick up this book, you will be when you put it down.

Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

Cornbread Nation 5 is a mouth-watering read that evokes the smells of exotic foods like fried Coke, paddlefish, and livermush, as well as the familiar aroma of field peas, corn, and sweet potato pie. . . . Fred Sauceman has edited a truly historic body of reflections on southern food that will be read with gusto by all who love to eat. And eat they must after relishing this beautiful book.

—William Ferris, author of Give My Poor Heart Ease: Voices of the Mississippi Blues

Sam the Tamale Man, Mama Sugar, Doe's Eat Place, North Carolina livermush, Georgia chicken mull, Jelly Roll Morton, Sazeracs and Micheladas-the very names of eats, drinks, jazzmen, and cooks are riffs on the heard melodies of culture and cuisine. In the South, eating, like writing, celebrates the fact that there's no place like home.

—Betty Fussell, author of Raising Steaks: The Life and Times of American Beef

Marcie Ferris

Edna Lewis

Jennifer Justus

Scott Peacock

Martha Stamps

Molly O'Neill

Dan Huntley

Marilyn Kallet

Kevin Young

John Shelton Reed

Alan Deutschman

Carroll Leggett

Pete Daniel

Rheta Johnson

Beth Fennelly

Kathleen Purvis

Robb Walsh

Jessica B. Harris

Roy Blount

Ben Barker

John Martin Taylor

Julia Reed

Amy Evans

John T. Edge

Sara Camp Milam

Martha Foose

Brett Anderson

Crescent Dragonwagon

Sara Roahen

Fred W. Sauceman

John Kessler

Fred Thompson

Elizabeth Alexander

Barbara Kingsolver

Margaret Carr

Anthony Cavender

Charles C. Doyle

David Ramsey

Kara Carden

Katherine Whitworth

Jeffrey Gettleman

Garland Strother

Jack Neely

Chuck Shuford

Sarah Anne Loudin Thomas

Marianne Worthington

Kathryn Eastburn

Neely Barnwell Dykshorn

Lucretia Bingham

Susan Shelton

Lee Walburn

Salley Shannon

Michelle Healy

Sylvia Woods

Tore C. Olsson

Anne Martin

Joan Nathan

Mei Chin

George Motz

Corby Kummer

Andrew Huse

John S. Forrester

Robert St. John

Bill Archer

Devon Brenner

Donna Tartt

Francine Maroukian

John Simpkins

Ari Weinzwieg

About the Author/Editor

FRED W. SAUCEMAN is an associate professor of Appalachian studies at East Tennessee State University. He is the author of four books including the three-volume series The Place Setting, which explores Appalachian foodways. He directed and produced the documentary A Red Hot Dog Digest. Sauceman's Food with Fred appears monthly on WJHL-TV, the CBS affiliate in Johnson City, Tennessee.