The Southern Foodways Alliance Community Cookbook
Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned...
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Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet? Library Journal The Southern Foodways Alliance at the University of Mississippi documents, studies, and celebrates "the diverse food cultures of the changing American South." Roahen (Gumbo Tales: Finding My Place at the New Orleans Table) and Edge (Southern Belly: The Ultimate Food Lover's Companion to the South) compile over 170 recipes, noting the contributor, for traditional Southern foods like Hush Puppies, Seafood Gumbo, and Fried Catfish. Many desserts are also included, such as Red Velvet Cake (although this cake may have been created in New York, the editors claim it has become a Southern dessert). Recommended for readers interested in the South.
Meet the Southern Foodways Alliance Foreword by Alton Brown Preface by John T. Edge Acknowledgments\ A Taste: What We Eat While We Cook Chapter 1. Gravy: Where We Begin Chapter 2. Garden Goods: Straight from the Dirt Chapter 3. Roots: A Sweet Potato Is Not a Yam Chapter 4. Greens: From Collards to Mustards Chapter 5. Rice: Limpin', Hoppin', and Every Which Way Chapter 6. Grist: Biscuits, Breads, and Other Grindstone Goods Chapter 7. Yardbird: Chickens and Eggs Chapter 8. Pig: From Snoot to Tail Chapter 9. The Hook: Pulled from Our Waters Chapter 10. The Hunt: Deer Camp and Quail Lodge Cookery Chapter 11. Put Up: Pickled, Brined, Jarred, and Canned Chapter 12. Cane: Sweet Stuff from the Banana Pudding Republic\ All about the Southern Foodways Alliance Contributors Index
\ Library JournalThe Southern Foodways Alliance at the University of Mississippi documents, studies, and celebrates "the diverse food cultures of the changing American South." Roahen (Gumbo Tales: Finding My Place at the New Orleans Table) and Edge (Southern Belly: The Ultimate Food Lover's Companion to the South) compile over 170 recipes, noting the contributor, for traditional Southern foods like Hush Puppies, Seafood Gumbo, and Fried Catfish. Many desserts are also included, such as Red Velvet Cake (although this cake may have been created in New York, the editors claim it has become a Southern dessert). Recommended for readers interested in the South.\ \
