Cornbread Nation 5

The fifth volume in this popular series is a feast for the eyes, spanning the food cultures of the South and celebrating food and the ways in which it forges unexpected relationships between people and places.

Fred W. Sauceman is an associate professor of Appalachian studies at East Tennessee State University. He is the author of four books including the three-volume series The Place Setting, which explores Appalachian foodways. He directed and produced the documentary A Red Hot Dog Digest. Sauceman’s Food with Fred appears monthly on WJHL-TV, the CBS affiliate in Johnson City, Tennessee.

Foreword	p. XI
Introduction	p. 1
Setting the Table
Why Study Southern Food?	p. 5
What Is Southern?	p. 7
The Grace before Dinner	p. 12
Gardens, Fields, and Forests
Gratitude: May	p. 19
Corn as a Way of Life	p. 26
Between the Rows with Both Hands: Bean-Picking in Northeast Tennessee	p. 30
Field Pea Philosophy	p. 33
The Season of Fried Green Tomatoes	p. 35
Onion Medicine	p. 37
Coveted, French, and Now in Tennessee	p. 41
Living through the Honey	p. 45
Capturing Summer in the Ice Cream Churn	p. 48
Sweet Potato Pie	p. 50
Coops, Pens, and Pits
Ode to Chicken	p. 53
Mulling over Mull: A North Georgia Foodways Localism	p. 55
Some Like It Extra Hot	p. 62
Victory or Supper: The Easter Egg Fights of Peters Hollow	p. 69
There's a Word for It-the Origins of "Barbecue"	p. 71
A Jewish Yankee's Quest for the Last Great Country Hams of Western Kentucky: How a City Boy Fell Madly for Country Ham and Wound Up Eating It Raw	p. 77
From Southern Waters
Ode to a Catfish House	p. 87
Soft-Shell Science	p. 89
Humble Paddlefish Fulfills Southerners' Caviar Dreams	p. 93
Bayou Coquille	p. 97
Lamentations
USDA Approved: The Mark of Discrimination in Twentieth-Century Farm Policy	p. 101
So Long, White Lily	p. 107
What Happened to Poor Man's Pâté?	p. 110
Friends and Fancy Food	p. 114
Eating My Heart Out: The Good and Bad of the Meal of a Lifetime	p. 116
Funeral Food	p. 121
Sad Streaks and Weepy Meringues	p. 126
Malabsorption Syndrome	p. 127
African American Foodways: Food, Fear, Race, Art, and the Future	p. 129
Celebrations
Juneteenth Jamboree	p. 137
The Sacred Feast	p. 143
Open City	p. 150
Red Velvet Revisited	p. 155
The Food and Music Pantheon	p. 158
Recollections
A Fine Virginian	p. 165
Chapel Hill Eats and a Chef Remembers	p. 169
Purdue	p. 174
Platters and Permanence Walk and Talk A-Plenty at Spartanburg's Beacon	p. 177
The Restaurant That Time Forgot	p. 181
Miss Congealiality	p. 185
Opinion Stew	p. 188
This Recipe Is Remembrance	p. 192
Knowing	p. 195
Accents
Muffulettas and Meringue Pies: The Immigrant Experience in the South	p. 199
Your Dekalb Farmers Market: Food and Ethnicity in Atlanta	p. 217
Descendants of Greek Immigrants Aren't Pining for Pita	p. 228
From Barbecue to Baklava: The Delta's Culinary Crossroads	p. 232
The Delta Hot Tamale: Save Those Coffee Cans	p. 235
In the Doe's Kitchen with Aunt Florence	p. 237
Home Cooking: East Meets South at a Delta Table	p. 240
Virginia Is for Wontons	p. 244
Bozo's	p. 247
Currying Flavor	p. 249
Cooking for a Sunday Day	p. 253
Welcome to Cuban Sandwich City	p. 257
Global Cornbreads: The Whole World in a Pan	p. 260
Demystifying Grits for the Northern Palate	p. 262
The Invasion of the Whores de Orvrays	p. 265
Tasty Tradition Rolls On	p. 269
Good Humor	p. 271
The Liquid South
Early Times in Mississippi	p. 275
Sazeracs: I Take My Liquor Brown	p. 278
The Michelada: Getting to the Bottom of a Mysterious Texas Concoction	p. 287
Dr. Enuf: A New Age Nutraceutical with a Patent Medicine Pedigree	p. 289
Have a Fried Coke-and a Frown?	p. 294
Taste of Tradition: Iced Tea	p. 295
Praise Wine	p. 297
A Benediction
Butter	p. 301
Contributors	p. 303
Acknowledgments	p. 307
Table of Contents provided by Ingram. All Rights Reserved.

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Summary

Author Biography

Table of Contents

Supplemental Materials