The latest collection of the best in Southern foodways writing, on what food means to outsiders, insiders, and everyone in between. Edited by Francis Lam, it brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson.

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It's so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they've spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds. Cornbread Nation 7, edited by Francis Lam, brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson, a couple of classic writers such as Langston Hughes, and some newcomers. The collection, divided into five sections (“Come In and Stay Awhile,” “Provisions and Providers,” “Five Ways of Looking at Southern Food,” “The South, Stepping Out,” and “Southerners Going Home”), tells the stories both of Southerners as they move through the world and of those who ended up in the South. It explores from where and from whom food comes, and it looks at what food means to culture and how it relates to home.

A colorful celebration of Southern foods, Southern cooking, and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books, and journals, with contributions by Rick Bragg, Molly O'Neill, Edna Lewis, Jim Ferguson, Amy Evans, Pat Conroy, Candice Dyer, and many others. Original.

Moonshine is corn whiskey, traditionally made in improvised stills throughout the Appalachian South. While quality varied from one producer to another, the whiskey had one thing in common: It was illegal because the distiller refused to pay taxes to the US government. Many moonshiners were descendants of Scots-Irish immigrants who had fought in the original Whiskey Rebellion in the early 1790s. They brought their knowledge of distilling with them to America along with a profound sense of independence and a refusal to submit to government authority. Today many Southern states have relaxed their laws and now allow the legal production of moonshine—provided that taxes are paid. Yet many modern moonshiners retain deep links to their bootlegging heritage. Moonshine Nation is the story of moonshine’s history and origins alongside profiles of modern moonshiners—and a collection of drink recipes from each.

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. This collection of more than 70 essays and poems provides nourishment as well as a sense of community and shared history.

An IndieBound Bestseller • An Amazon Best Book of the Year • A 2022 Kirkus Best Children's Book ★ "A rewarding choice for young readers."—Booklist, starred review ★"Cornbread and Poppy are endearing characters, poised to join the ranks of other memorable early reader sets of best friends old and new, including James Marshall's George and Martha."—Bookpage, starred review ★ "Delightful."—Kirkus, starred review ​ Caldecott medalist Matthew Cordell debuts his first early reader series about two best friends who are as different from each other as can be. Cornbread LOVES planning. Poppy does not. Cornbread ADORES preparing. Poppy does not. Cornbread IS ready for winter. Poppy...is not. But Cornbread and Poppy are the best of friends, so when Poppy is left without any food for the long winter, Cornbread volunteers to help her out. Their search leads them up, up, up Holler Mountain, where these mice might find a new friend...and an old one. Celebrating both partnership and the value of what makes us individuals, young readers will find this classic odd-couple irresistible as they encounter relatable issues with humor and heart. Publishing simultaneously in hardcover and paperback.

The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the regions contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Sout...

For screen-based graphic designers, working with pixels is nothing new - these tiny dots are the building blocks of bitmap graphics, one of the two fundamental types of graphic file. Digital images are made up of thousands of individual pixels which the eye blends together to give a smooth, coherent picture. Designers have begun to experiment with pixels, using them to create a graphic style that looks deliberately blocky and pixellated. Some designers strive to use as few pixels as possible to create recognizable characters and scenes; others, notably the German-based pioneers of pixel art, eBoy, use millions of pixels to build up highly detailed representations of environments. illustrators from around the world. It covers a wide variety of styles and subject matter, from pixel environments to pixel fonts, and from girls to outer space.

2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.