The stories, poems, and essays gathered in Cornbread Nation 3: Foods of the Mountain South were born along the winding roads of Appalachia, in the vales of the Ozarks, and in the flatlands beyond, where mountain people traveled in the hillbilly diaspora. Here, wisdom is gleaned in coal-mining camps, at roadside vegetable stands, at dinners on church grounds, and on shady front porches.

In these tantalizing pieces, leather britches are set to dry in a classic rite, the sweetness of corn approaches the divine, a bean without strings brooks no flavor, and the arrival of autumn...

A brilliant blend of science and soul. This is a book that the food world has needed for a long time. Fred W. Sauceman, author of The Place Setting
Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it. For me and other people who grew up in the Appalachians, the stories offer a taste of home. Belinda Ellis, author of Biscuits
Infuses the sorghum artisan s pride into each recipe, providing a taste of cooking with heritage. James Baier, executive...

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia.

Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the...