Cornbread Nation 2: The United States of Barbecue

Cornbread Nation Series #2

by Lolis Eric Elie (Editor)

Southern barbecue and barbecue traditions are the primary focus of "Cornbread Nation 2," the second collection in the series of the best of Southern food writing. Among the contributors are John Martin Taylor, Eddie Dean, Calvin Trillin, and Marcie Cohen Ferris. 16 illustrations.

Genres: Cookbooks, Cooking, Food Writing, Food

312 pages, Paperback

First published October 15, 2004

Reviews

[Monica · Rating 4 out of 5]

Obviously, in a book of essays and poems some of the offerings resonate with you, and some don't. Overall, great book. Glad I read it.

The editor is a native of New Orleans, and while New Orleans is not known for BBQ, the stories were still good. ;P

The beginning - a poem called The Land of Barbacoa I loved, loved, loved.

[Fishface · Rating 5 out of 5]

Every page was a delight. Focuses on essays about barbecue in this issue -- there are 4 other "Cornbread Nation" books so far -- but ranges remarkably far within that subject, describing the way Jews in Memphis have found ways to accomodate the kosher laws without being excluded from the heart of Southern cuisine, pit barbecue vs. doing the job above ground, the possibilities in side dishes, whether real barbecue can even be found in California, and George Washington's barbecue dining experiences. There is also a lovely piece about Mullet, another about scuppernongs, and one about the history of the Viking cooking range. There is even one about eating clay.

[Derek · Rating 4 out of 5]

Obligatory reading for anyone who's a food geek, especially if you are a barbecue wonk. If you've spent a whole day (or night) cooking a 10 pound pork shoulder or obsessed about which combination of 15 spices will taste best on a chicken thigh (and really, who hasn't?) then this book is for you.

About 3/4th of the book is dedicated to barbecue - the rest is dedicated to southern cooking and food, including a chapter on a geophagy, something I never heard of... the eating of dirt. Who knew that mudpies were a nutritional staple in some parts of the world!!??

[Maggie · Rating 4 out of 5]

The SFA does it again: this barbecue-themed compilation is endlessly fascinating. I read it just in time for the pig pickin', and loved having so many rich stories surround the experience. I'll never tire of SFA's breaking-down of food into the cultural, the social, the historical, and the political, and am eyeing the SFA symposium next year in a big way.

[Margaret · Rating 4 out of 5]

This is a collection of great southern food writing, both recent and historical, with an emphasis on barbecue. It deals with the meanings and purposes of barbecue and how these intertwine with issues of race, southern identity, meat, politics, family, religion. I'm definitely interested in checking out some of the other volumes; I believe that they're up to vol. 4 or 5 by now.

[Daniel · Rating 2 out of 5]

The book's subtitle says it's about BBQ, but the full second half of the book has nary a mention.