This new collection in the Southern Foodways Alliance's popular series serves up a fifty-three course celebration of Southern foods, Southern cooking, and the people and traditions behind them. Editors Dale Volberg Reed and John Shelton Reed have combed magazines, newspapers, books, and journals to bring us the "best of" gathering certain to satisfy everyone from omnivorous chowhounds to the most discerning student of regional foodways.

In his "This Isn't the Last Dance," Rick Bragg recounts his experience, many years ago, of a New Orleans jazz funeral and finds hope therein that the unique spirit of New Orleanians will allow them to survive: "I have seen these people dance, laughing, to the edge of a grave. I believe that, now, they will dance back from it." "My passport may be stamped Yankee," writes Jessica B. Harris in her "Living North/Eating South," "but there's no denying that my stomach and culinary soul and those of many others like me are pure Dixie." The title of Candice Dyer's brief history says it all: "Scattered, Smothered, Covered, and Chunked: Fifty Years of the Waffle House." In a photo essay, photographer Amy Evans shows us the world of oystering along northwest Florida's Apalachicola Bay, and for the first time in the series, recipes are given--for roux, braised collard greens, Doberge cake, and other dishes.

Buy the book!
Support independent booksellers and order your copy online from Oxford’s Square Books – click here

- or -

click here to support the SFA when ordering online through Amazon.com

The stories, poems, and essays gathered in Ronni Lundy’s Cornbread Nation 3: Foods of the Mountain South were born along the winding roads of Appalachia, in the vales of the Ozarks, and in the flatlands beyond, where mountain people traveled in the hillbilly diaspora. Here, wisdom is gleaned in coal-mining camps, at roadside vegetable stands, at dinners on church grounds, and on shady front porches.

In these tantalizing pieces, leather britches are set to dry in a classic rite, the sweetness of corn approaches the divine, a bean without strings brooks no flavor, and the arrival of autumn brings the heady scent of the ripe and secretive pawpaw. The volume's contributors include trailblazing writers from the past and present--Tony Earley, Michael McFee, Marilou Awiakta, Frank X Walker, and Harriet Arnow--who demonstrate the power of connectedness among families and neighbors and remind us that earth's greatest treasures grow from well-tended seeds.

Buy the book!

Support independent booksellers and order your copy online from Oxford’s Square Books – click here

- or -

click here to support the SFA when ordering online through Amazon.com

Cornbread Nation 2: The United States of Barbecue, edited by Lolis Eric Elie, is the second volume in a series on the best of Southern food. It is the first book to take a serious look at barbecue from a myriad of viewpoints, and the most complete barbecue anthology ever assembled. Even the most devoted barbecue fans will find many new and surprising insights in this collection of forty-three newspaper columns, magazine pieces, poems, and essays. Included are such diverse topics as the history of pigs in America; the Caribbean origins of barbecue; the role of black chefs in the history of Texas barbecue pits; and the best time of the month to make South Carolina barbecue hash.

Buy the book!
Support independent booksellers and order your copy online from Oxford’s Square Books – click here

- or -

click here to support the SFA when ordering online through Amazon.com

Cornbread Nation I, edited by John Egerton, gathers the best of recent Southern food writing. In fifty-one entries--original features and selections previously published in magazines and journals- contributors celebrate the people, places, traditions, and tastes of the American South.

Buy the book!
Support independent booksellers and order your copy online from Oxford’s Square Books – click here

- or -

click here to support the SFA when ordering online through Amazon.com