Cornbread Nation 1: The Best of Southern Food Writing
by John Egerton
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Book Summary Information
Author: John EgertonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2002-10-14
ISBN: 0807854190
Number of pages: 272
Publisher: The University of North Carolina Press
Book Reviews of Cornbread Nation 1: The Best of Southern Food Writing
Book Review: A very high standard is established
Summary: 5 Stars
Cornbread Nation 1 was edited by John Edgerton and includes fifty-one original features and selections previously published in magazines and journals, all celebrating Southern people, places, traditions, and foods. It was published in association with Southern Foodways Alliance, a group of foodies who "celebrate, teach, preserve, and promote the diverse food cultures of the American South."
There are now four collections of essays thus the "1" in the title-- the "annual" has appeared four times over six years. The other collections are Cornbread Nation 2: The United States of Barbecue, Cornbread Nation 3: Foods of the Mountain South, and Cornbread Nation 4: The Best of Southern Food Writing.
This volume is organized by "People," "Times," "Things" and "Places", but it's much more fun to pick and choose your dishes much as you would at a buffet in Northern Virginia -- nothing prevents you from having dessert before the soup, for example.
As Edgerton writes: "Individually, the selections in these pages can stand alone; they need no shoring up from us. Collectively, they buttress our conviction that nothing else the South has to offer to the nation and the world--with the possible exception of its music--is more eternally satisfying, heartwarming, reconciling, and memorable than its food. Our dishes and beverages express our faith, our good humor, our binding ties, our eternal joys and sorrows, our readiness for whatever awaits us."
A few of my favorites: Rick Bragg's "Dinner Rites," Thanksgiving meal in Alabama with cornbread dressing, mashed potatoes and macaroni and cheese ("a vegetable in the South.") "I eat until it hurts, and my brother Sam will grin at me, because he lives here, works at the cotton mill, and can eat it all the time."
Fred Chappell on "ice" tea: "I am one southerner who detests that dirty water the color of oak-leaf tannin."
Kathleen Purvis teaches that pig liver, head parts, and cornmeal spiced with pepper and sage is called "livermush" (possibly brought south from Philadelphia by German immigrants).
This collection sets a very high and enjoyable standard for the entire Cornbread series.
Robert C. Ross 2008
Robert C. Ross 2008
Summary of Cornbread Nation 1: The Best of Southern Food Writing
The first volume in what will be an annual collection, Cornbread Nation gathers the best of recent Southern food writing. In fifty-one entries--original features and selections previously published in magazines and journals--contributors celebrate the people, places, traditions, and tastes of the American South.In these pages, Nikki Giovanni expresses her admiration for the legendary Edna Lewis, James Villas remembers his friend Craig Claiborne, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, and Fred Chappell offers a contrarian's view of iced tea. "Collectively," writes John Egerton, these pieces "buttress our conviction that nothing else the South has to offer to the nation and the world--with the possible exception of its music--is more eternally satisfying, heartwarming, reconciling, and memorable than its food." With the publication of Cornbread Nation, we acknowledge with gratitude the abiding centrality of food in the ongoing life of the South.
Contributors include: Colman Andrews, Jim Auchmutey, Roy Blount Jr., Gene Bourg, Rick Bragg, Fred Chappell, Lolis Eric Elie, Damon Lee Fowler, Nikki Giovanni, Jessica Harris, Karen Hess, Jack Hitt, Ted & Matthew Lee, Ronni Lundy, Robert Morgan, James Villas, and Robb Walsh.
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