The hungrily awaited sixth volume in the Cornbread Nation series, edited by Times-Picayune Restaurant Critic Brett Anderson, tells the story of the American South—circa now—through the prism of its food and the people who grow, make, serve, and eat it. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region’s history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane. Come meet a line-up of contributors to Cornbread Nation 6, including writers Sara Roahen, Lolis Eric Elie, Wayne Curtis, David Grunfeld, and Bob Marshall.
The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa now--through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction.