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The Southern Foodways Alliance Community Cookbook (Hardcover)

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ITEM# 12928110

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Sara Roahen is an oral historian and the author of Gumbo Tales: Finding My Place at the New Orleans Table. She has written forTin House and Food & Wine. John T. Edge is director of the Southern Foodways Alliance andCornbread Nation general editor. He is the author or editor of more than a dozen books, includingThe New Encyclopedia of Southern Culture: Foodways and A Gracious Plenty: Recipes and Recollections from the American South. Edge contributes to a wide array of publications, including theNew York Times, Oxford American, and Garden & Gun. The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. It is a member-supported organization of more than 1,000 cooks, thinkers, academics, writers, and eaters. Atlantic Monthly called the SFA "this country's most intellectually engaged (and probably most engaging) food society."
Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.
Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.
Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.
Are you hungry yet?

Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.


ISBN 9780820332758
Genre COOKING / Regional & Ethnic / American / Southern States
Format Hardcover
Pages 285
Publisher Date 2010-10-01 00:00:00.0
Publisher Univ of Georgia Pr
Copyright Year 2010
Height 9.5 in
Wdth 8.5 in
Thickness 1.25 in
Unit weight 2.3 lb
Language English
Audience General/trade

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