(Photo via Oxford American)
The editors at Oxford American magazine have selected Cornbread Nation 5 as one of a handful of "recent food-themed books that have knocked our respective socks off." From the article:
In the ongoing effort to show that Southern cuisine is “enduring,” as editor Fred Sauceman puts it, CORNBREAD NATION 5 maintains that the proof is in the bread pudding—and in the oyster stew, the chicken mull, the sweet potato cobbler, and other marvels of the country kitchen. From Alan Deutschman’s backwoods sojourn for dry-cured ham to John Shelton Reed’s history of smoked meats and Roy Blount’s discussion of Louis Jordan’s STRUTTIN’ WITH SOME BARBECUE, no part of the pig goes unused. Beth Ann Fennelly’s essay on the economics of taste and Pete Daniel’s discussion of the USDA’s legacy of racism explore the moral dimensions of food production and policy. And Brett Anderson’s piece on Indian chow in the Crescent City and Mei Chin’s article on Asian soul food show that Southern cooking has become a multicultural fare. Local cuisine remains a strong cultural force in the South, the book opines, not only because of its long-standing traditions, but because of its willingness to adapt.
Go here to purchase CN5, if it's not already on your bookshelf.