In 1986 leaders of the National Pork Producers Council gathered in a darkened room to hear their advertising agency pitch a new industry tagline: “Pork—the Other White Meat.” When the lights came on after the two-hour presentation, the pork producers found themselves “in a state of shock,” one executive recalled.
Marcie Cohen Ferris’s new tome on the history and future of Southern foodways is a nutritive feast for the hungry scholar of the “edible South.”
The latest issue of Garden & Gun magazine is dedicated to Southern food. So it’s fitting that, for this installment of his book review column, Clyde Edgerton picked up a copy of Cornbread Nation 7.
If you were never a comic-book fan, you might be suspicious of the graphic genre’s ability to tell a serious story. March puts those doubts to rest.
Last night, we welcomed Michael Pollan to the University of Mississippi campus for a talk about his latest book, Cooked: A Natural History of Transformation.
Cornbread Nation 7: The Best of Southern Food Writing (UGA Press) hit bookshelves May 15th. Francis Lam served as volume editor for this edition.
Last fall’s publication of The Larder: Food Studies Methods from the American South (ed. Elizabeth Engelhardt, Ted Ownby, John T. Edge) marked the launch of our joint book series with University of Georgia Press. Southern Foodways Alliance Studies in Culture, People, and Place explores key themes and tensions in food studies—including race, class, gender, power, and … Continued
The South’s chefs, bartenders, and artisans read more than just cookbooks. We asked a handful of friends to tell us about their favorite works of literature.
The winning author will receive not only a cash prize of $1000 but—in a nod to the Gallic inspiration for the award— one free glass of wine per day whenever he or she visits Crook’s during the year of the award.