Cornbread Nation 5

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  • Format: Paperback
  • Copyright: 2010-04-15
  • Publisher: Univ of Georgia Pr
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The fifth volume in this popular series is a feast for the eyes, spanning the food cultures of the South and celebrating food and the ways in which it forges unexpected relationships between people and places.

Author Biography

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.

Table of Contents

Forewordp. XI
Introductionp. 1
Setting the Table
Why Study Southern Food?p. 5
What Is Southern?p. 7
The Grace before Dinnerp. 12
Gardens, Fields, and Forests
Gratitude: Mayp. 19
Corn as a Way of Lifep. 26
Between the Rows with Both Hands: Bean-Picking in Northeast Tennesseep. 30
Field Pea Philosophyp. 33
The Season of Fried Green Tomatoesp. 35
Onion Medicinep. 37
Coveted, French, and Now in Tennesseep. 41
Living through the Honeyp. 45
Capturing Summer in the Ice Cream Churnp. 48
Sweet Potato Piep. 50
Coops, Pens, and Pits
Ode to Chickenp. 53
Mulling over Mull: A North Georgia Foodways Localismp. 55
Some Like It Extra Hotp. 62
Victory or Supper: The Easter Egg Fights of Peters Hollowp. 69
There's a Word for It-the Origins of "Barbecue"p. 71
A Jewish Yankee's Quest for the Last Great Country Hams of Western Kentucky: How a City Boy Fell Madly for Country Ham and Wound Up Eating It Rawp. 77
From Southern Waters
Ode to a Catfish Housep. 87
Soft-Shell Sciencep. 89
Humble Paddlefish Fulfills Southerners' Caviar Dreamsp. 93
Bayou Coquillep. 97
USDA Approved: The Mark of Discrimination in Twentieth-Century Farm Policyp. 101
So Long, White Lilyp. 107
What Happened to Poor Man's Pâté?p. 110
Friends and Fancy Foodp. 114
Eating My Heart Out: The Good and Bad of the Meal of a Lifetimep. 116
Funeral Foodp. 121
Sad Streaks and Weepy Meringuesp. 126
Malabsorption Syndromep. 127
African American Foodways: Food, Fear, Race, Art, and the Futurep. 129
Juneteenth Jamboreep. 137
The Sacred Feastp. 143
Open Cityp. 150
Red Velvet Revisitedp. 155
The Food and Music Pantheonp. 158
A Fine Virginianp. 165
Chapel Hill Eats and a Chef Remembersp. 169
Purduep. 174
Platters and Permanence Walk and Talk A-Plenty at Spartanburg's Beaconp. 177
The Restaurant That Time Forgotp. 181
Miss Congealialityp. 185
Opinion Stewp. 188
This Recipe Is Remembrancep. 192
Knowingp. 195
Muffulettas and Meringue Pies: The Immigrant Experience in the Southp. 199
Your Dekalb Farmers Market: Food and Ethnicity in Atlantap. 217
Descendants of Greek Immigrants Aren't Pining for Pitap. 228
From Barbecue to Baklava: The Delta's Culinary Crossroadsp. 232
The Delta Hot Tamale: Save Those Coffee Cansp. 235
In the Doe's Kitchen with Aunt Florencep. 237
Home Cooking: East Meets South at a Delta Tablep. 240
Virginia Is for Wontonsp. 244
Bozo'sp. 247
Currying Flavorp. 249
Cooking for a Sunday Dayp. 253
Welcome to Cuban Sandwich Cityp. 257
Global Cornbreads: The Whole World in a Panp. 260
Demystifying Grits for the Northern Palatep. 262
The Invasion of the Whores de Orvraysp. 265
Tasty Tradition Rolls Onp. 269
Good Humorp. 271
The Liquid South
Early Times in Mississippip. 275
Sazeracs: I Take My Liquor Brownp. 278
The Michelada: Getting to the Bottom of a Mysterious Texas Concoctionp. 287
Dr. Enuf: A New Age Nutraceutical with a Patent Medicine Pedigreep. 289
Have a Fried Coke-and a Frown?p. 294
Taste of Tradition: Iced Teap. 295
Praise Winep. 297
A Benediction
Butterp. 301
Contributorsp. 303
Acknowledgmentsp. 307
Table of Contents provided by Ingram. All Rights Reserved.

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