“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.”
Today on Gravy: personal stories around food that aren’t so sweet.
At our 2016 fall symposium, Tracie McMillian explores the dominance of mass-market cornmeal mixes.