“As soon as I tasted Frank’s cornbread madeleines, I knew one day I was going to put them on my menu.”
Rachel Laudan explores the mutability of corn, not only as as a foodstuff, but also in terms of its economic, political, religious, moral implications.
Edouardo Jordan served okra stew with duck confit, cornbread, and a poached egg at our 19th Southern Foodways Symposium.
In conversation with poet Kevin Young, artist Jonathan Green discusses black bootlegging and its disappearance from the public imagination.
Mint and corn make a lovely combination, and they both mix well with gin and lemon.
Elizabeth Engelhardt argues that boardinghouses in the antebellum South were liminal spaces, where country and city met, and hot breads fueled labors.
When I told my dad I’d discovered polenta, he said, “Oh, that’s just cornmeal mush.”
Michael Twitty speaks on the genealogy and mythology of corn among black and native American peoples in early America at SFA’s 19th annual Southern Foodways Symposium.
At our 19th Southern Foodways Symposium, 2016 Keeper of the Flame Award winner David Shields tells the story of supersweet corn.