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 a ""best
of"" gathering that is certain to satisfy everyone from omnivorous
chowhounds to the most discerning student of regional
foodways.After an opening celbration of the joys of spring in her
natal Virginia by the redoubtable Edna Lewis, the Reeds organize
their collection under eight sections exploring Louisiana and the
Gulf Coast before and after hurricanes Katrina and Rita, the food
and farming of the Carolina Lowcountry, ""Sweet Things,"" southern
snacks and fast foods, ""Downhome Food,"" ""Downhome Places,"" and
a comparison of southern foods with those of other cultures.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.""In her ""Tough Enough: The Muscadine Grape,"" Simone Wilson
explains that the lowly southern fruit has double the heart-healthy
resveratrol of French grapes, thus offering the hope of a
""southern paradox."" 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, documentarian 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 a roux, braised collard greens, doberge cake, and other
dishes.
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