Cornbread Nation 4 from The Southern Foodways Alliance is now available from the University of Georgia Press.

“This new collection in the Southern Foodways Alliance’s popular series serves up a fifty-three-course celebration of southern foods, southern cooking, and the people and traditions behind them. Editors Dale Volberg Reed and John Shelton Reed have combed magazines, newspapers, books, and journals to bring us a “best of” gathering that is certain to satisfy everyone from omnivorous chowhounds to the most discerning student of regional foodways.”

Highlights include:
EDNA LEWIS on the joys of spring
RICK BRAGG on the spirit of New Orleans
HAL CROWTHER attends the World Invitational Rib Championship
PAT CONROY visits Birmingham’s Highlands Bar & Grill
AMY EVANS’ photographic essay of oystering in Apalachicola Bay
LOLIS ERIC ELIE tells how post-Katrina New Orleans is, in the words of a local cook, “coming back through people’s stomachs and their appetites”
MOLLY O’NEILL muses on the South’s almost religious connection to sugar
BETH ANN FENNELLY recalls a culinary North-meets-South moment that gave rise to a not-so-red velvet cake
JACK HITT searches for the soul of lowcountry food along the South Carolina backroads
MATT and TED LEE observe a cook at work on a chicken purloo, a dish as African as it is American
RECIPES for roux, braised collard greens, doberge cake, and other dishes

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