|JOHN SHELTON REED||
Cornbread Nation 4
"From a fascinating oral history of Paul Prudhomme's contributions to the cuisine of Louisiana to a lovely essay in praise of pork rinds (complete with a list of appropriate wine pairings!), this book offers all the proof I need that Cornbread Nation is by far the best place in the world to live." (Julia Reed)
"The writers in Cornbread Nation 4 form a patchwork quilt of voices celebrating the rich and varied heritage that is southern cooking."
“Makes a strong, if implicit, argument for the potential centrality of the study of food and foodways to new work in Southern studies. It's food for both the reader's mind and the eater's soul.” (Carolina Quarterly)
“Bottom line: Scrumptious.” (Atlanta Journal-Constitution)
"The authors suggest so many new vistas, and do so from an intriguing mix of backgrounds, not to mention a pleasing mix of writing styles. Perhaps most appealing is the social consciousness permeating the anthology.”
(Steve Weinberg, Atlanta Journal-Constitution)
“A hefty collection of essays, profiles, lectures, poems and photographs that celebrate the imprecise and unpretentious high art of Southern gastronomy, even in its lowest incarnations. . . . Offers odes to everything from po' boys to pork rinds, ribs to roux, muscadines and moonshine to – yes – Moon Pies.”
(Bronwen Dickey, The Independent Weekly)
"Should be on every southern reader's table; and please pass the hot sauce."
"Offers captivating morsels to dip into whenever you have the time."
(Andrea Weigl, Raleigh News & Observer)