Bøger om South Atlantic States

"Po'boys are a mainstay of New Orleans food culture, appearing in endless variety on the menus of countless Crescent City eateries, some of them exclusively dedicated to the po'boy. Po'Boy tells the story of how a humble sandwich became a symbol of New Orleans culture, history, and cuisine. From the po'boy's ingredients to its origin story (and its many origin myths) to the ways that people of different cultures have put their own spin on it, Burke Bischoff takes the reader on a journey through history to understand what makes a po'boy a po'boy. Invented to help feed a crowd of out-of-work individuals in New Orleans' public service industry, the po'boy has been and continues to be the people's sandwich. Originally called "poor boys," and likely to be spelled differently on the menus of every restaurant that carries them, the po'boy is a submarine-like sandwich served on French bread. Its fixings are as widely variable as its spelling, though some common fillings include fried seafood, roast beef and gravy ("debris"), and hot sausage. As immigrant populations have moved through and into New Orleans, many of them have made the po'boy their own, most notably the Vietnamese immigrant communities that brought bâanh mái to the Crescent City. Rich with historical detail and filled with the voices of the culinary professionals who serve po'boys in New Orleans and beyond, Po'Boy welcomes readers into the world of the city's most iconic sandwich"--

Winner of the Florida Book Award general nonfiction category Throughout the Jim Crow era, southern police departments played a vital role in the maintenance of white supremacy. Police targeted African Americans through an array of actions, including violent interactions, unjust arrests, and the enforcement of segregation laws and customs. Scholars have devoted much attention to law enforcement's use of aggression and brutality as a means of maintaining African American subordination. While these interpretations are vital to the broader understanding of police and minority relations, Black citizens have often come off as powerless in their encounters with law enforcement. Brandon T. Jett's Race, Crime, and Policing in the Jim Crow South, by contrast, reveals previously unrecognized efforts by African Americans to use, manage, and exploit policing. In the process, Jett exposes a much more complex relationship, suggesting that while violence or the threat of violence shaped police and minority relations, it did not define all interactions. Black residents of southern cities repeatedly complained about violent policing strategies and law enforcement's seeming lack of interest in crimes committed against African Americans. These criticisms notwithstanding, Blacks also voiced a desire for the police to become more involved in their communities to reduce the seemingly intractable problem of crime, much of which resulted from racial discrimination and other structural factors related to Jim Crow. Although the actions of the police were problematic, African Americans nonetheless believed that law enforcement could play a role in reducing crime in their communities. During the first half of the twentieth century, Black citizens repeatedly demanded better policing and engaged in behaviors designed to extract services from law enforcement officers in Black neighborhoods as part of a broader strategy to make their communities safer. By examining the myriad ways in which African Americans influenced the police to serve the interests of the Black community, Jett adds a new layer to our understanding of race relations in the urban South in the Jim Crow era and contributes to current debates around the relationship between the police and minorities in the United States.

"Although relatively unknown today, Martin Behrman dominated New Orleans politics in the early twentieth century, serving as mayor from 1904 to 1920 and again in 1925 for a brief period before his death. His political organization--loosely referred to as 'The Regulars,' 'The Old Regulars,' or 'The Choctaw Club'--was in complete control of the city during a period of rapid change. Behrman's model of government, often called 'Behrmanism' by detractors, was a pragmatic hybrid of machine politics, progressive reform, populism, and federalism that eventually found its way into Franklin Roosevelt's New Deal and Huey Long's political platform. The Boss of New Orleans is a masterful examination of Behrman's remarkable life and political career, during which he rose from the orphaned son of immigrant parents to the Crescent City's undisputed leader. As mayor, he blended consensus building with the exercise of raw power in ways that few politicians of the era could match, allowing him to navigate numerous controversial events, including the implementation of national prohibition and the forced closure of Storyville, the city's red-light district. Behrman successfully managed the city's last epidemic of yellow fever and built new schools and infrastructure that moved New Orleans along the path of modernity, earning a reputation as a hard-working, detail-oriented manager of city and machine affairs. As Criss demonstrates, with the singular--and deeply troubling--exception of the disenfranchisement of Black voters, Behrman led an era of truly progressive change in the Crescent City"

"LSU Press Paperback Original"--T.p. verso.

"In 'Native American Women and the Burdens of Southern History,' Daniel Usner gives closer consideration to the experiences of Native American women over time to show how they both complicate and enrich our understanding of southern history and culture. Usner explores the dynamic role that Indigenous women in the South played in confronting sequential waves of colonization, European imperial invasion, plantation encroachment, and post-Civil War racialization, revealing that these events affected them in particular ways, and their means of adaptation and resistance likewise took distinct forms. Though long neglected, Indigenous women's history is increasing and improving, thanks primarily to specialized work on select individuals, places, and periods. While drawing attention to that scholarship, Usner's work uses original research to advance a new line of inquiry that focuses on Native American women's responses and initiatives across centuries. Usner especially emphasizes the deployment of a particular feature of material culture in the Lower Mississippi Valley and Gulf Coastal area of the South. Overall, his work underscores how central Indigenous women have been in struggles for Native American territory and sovereignty throughout southern history"

Nowhere in the United States did the Age of Democratic Revolution exert as profound an influence as in New Orleans. In 1809-10, refugees of the Haitian Revolution doubled the size of the city. In 1811, hundreds of Saint-Dominguan, African, and Louisianan plantation workers marched downriver toward the city in the nation's largest-ever slave revolt. Itinerant revolutionaries from throughout the Atlantic congregated in New Orleans in the cause of Latin American independence. Together with the refugee soldiers of the Haitian Revolution (both Black and white), their presence proved decisive in the Battle of New Orleans. After defeating the British, the soldiers rejoined the struggle against Spanish imperialism. In Creole New Orleans in the Revolutionary Atlantic, 1775-1877, Caryn Cossé Bell sets forth these momentous events and much more to document the revolutionary era's impact on the city. Bell's study begins with the 1883 memoir of Hélène d'Aquin Allain, a French Creole and descendant of the refugee community, who grew up in antebellum New Orleans. Allain's d'Aquin forebears fought alongside the Savarys, a politically influential free family of color, in the Haitian Revolution. Forced from Saint-Domingue/Haiti, the allied families retreated to New Orleans. Bell's reconstruction of the d'Aquin family network, interracial alliances, and business partnerships provides a productive framework for exploring the city's presence at the crossroads of the revolutionary Atlantic. Residing in New Orleans in the heyday of French Romanticism, Allain experienced a cultural revolution that exerted an enormous influence on religious beliefs, literature, politics, and even, as Bell documents, the practice of medicine in the city. In France, the highly politicized nature of the movement culminated in the 1848 French Revolution with its abolition of slavery and enfranchisement of freed men and women. During the Civil War and Reconstruction, the Afro-Creole leaders of the diasporic community pointed to events in France and stood in the forefront of the struggle to revolutionize race relations in their own nation. As Bell demonstrates, their cultural and political legacy remains a formidable presence in twenty-first-century New Orleans.

"Marlene Trestman's Most Fortunate Unfortunates is the first comprehensive history of the Jewish Orphans' Home of New Orleans. Founded in 1855 in the aftermath of a yellow fever epidemic, the home was the first purpose-built Jewish orphanage in the nation. It reflected the city's affinity for religiously operated orphanages and the growing prosperity of its Jewish community. In 1904, the orphanage founded the Isidore Newman School, a coed, non-sectarian school that was also open to children, regardless of religion, whose parents paid tuition. By the time the Jewish Orphans' Home closed in 1946, it had sheltered over sixteen hundred parentless children and two dozen widows from the Crescent City, Louisiana, and the mid-South. Based on deep archival research and numerous interviews of home alumni and their descendants, Most Fortunate Unfortunates provides a view of life in the home for the children and women who lived there. The study also traces the forces that impelled the home's founders and leaders - both the heralded men and otherwise overlooked women - to create and maintain the institution that Jews considered the 'pride of every Southern Israelite.' While Trestman celebrates the home's many triumphs, she delves deeply into its failures. Most Fortunate Unfortunates is sure to be of widespread interest to readers interested in southern Jewish history, gender and race relations, and the evolution of social work and dependent childcare"--

D.C. Cocktails is an elegant collection of over 100 recipes inspired by the western capital.

By: John B. O. Landrum, Pub. 1900, reprinted 2023, 544 pages, Index, Soft Cover, ISBN #9787-1-63914-104-3.A native of the Piedmont section of South Carolina, Dr. J.B.O. Landrum wrote the History of Spartanburg County as a continuation of his Colonial and Revolutionary History of Upper South Carolina. This reprint reproduces the original 1900 edition and covers the period from the organization of the county in 1785 to the Civil War. Over 100 family sketches and more than 125 portraits make this volume of primary interest to the genealogist, and thousands of names of early Spartans are reported. The first census of Spartanburg County taken in 1790, estimates the population at 8,800, and the heads of families residing in the area at the time are listed. Included also are the names of all the Spartanburg men who served in the Civil War, with the names of battle for those killed or wounded. Although it also contains descriptions of the textile industry, churches, schools, and politics, this work is mainly an aid to family history and contains much valuable genealogical material. Surnames of persons or families included in the biographical sketches that the author included in this book, are: Allen, Amos, Anderson, Archer, Ballenger, Barry, Benson, Berwick, Bishop, Blake, Blassingame, Bomar, Bowden, Brockman, Brown, Burke, Burnett, Caldwell, Calvert, Camp, Cannon, Carlisle, Carpenter, Chapman, Choice, Clarke, Cleveland, Cofield, Compton, Crocker, Dean, Douglass, Drummond, Duncan, Earle, Edwards, Elford, Evins, Ezell, Farley, Farrow, Fielder, Fleming, Foster, Griffith, Hampton, Harris, Henneman, High, James, Jordan, Judd, Kennedy, Kilgore, Lake, Lanford, Landrum, Lee, Legg, Lipscomb, Martin, Mason, McCullough, McDowell, McMillen, Monk, Montgomery, Moore, Nesbitt, Nicholls, Odel, Pendleton, Petty, Poole, Reid, Richardson, Rowland, Rudisail, Russell, Sloan, Smith, Snoddy, Switzer, Thomas, Thompson, Trimmier, Tucker, Turner, Vernon, Walker, Westmoreland, Wilkins, Wilmot, Wilson, Wingo, Winsmith, Wofford, Wood, Woodruff, and Zimmerman.

Although not yet fifty years old, Norfolk Southern boasts a rich heritage which includes many historic and famous names in railroading. The heritage of Norfolk Southern's predecessor lines can still be viewed trackside today, but time is running out. Unique signal designs, interlocking towers, whistle posts, mile markers, and lineside structures from the individual railroads that make up the modern-day NS system are disappearing rapidly as they have reached the end of their useful service lives and the railroad modernizes its infrastructure. Join photographer, Christopher Esposito, as he explores some of the railroad heritage that makes up the current Norfolk Southern Corp. From the coal fields of West Virginia, the open vistas of the scenic Shenandoah Valley region of Virginia, and the quaint farmlands and feed mills of Eastern Pennsylvania, the photographs shown in this book offer a look at the unique character and rich railroad history each state has to offer.

For fifty years, Blytheville was home to a fleet of one of the most versatile pieces of machinery in history. From the Cuban Missile Crisis, through the Vietnam War and Korean Conflict, to the fall of the Iron Curtain in the early nineties, B-52 Stratofortresses cruised the sky, and stayed on alert to be America's first line of defense. Now that America no longer has a need for its "Global Shield," many United States Air Force bases lay dormant and decaying, sinking into the earth from which they came. From its early beginnings as farmland to a highly secure, fiercely patrolled Strategic Air Command base, to overgrown lawns and decrepit buildings filled with asbestos, to becoming the site of the National Cold War Center, follow along as author Gage Fears digs up history on a crucial part of Arkansas and military history to tell the story of the long abandoned Eaker Air Force Base. Abandoned Arkansas: Eaker Air Force Base is a unique collection containing new information, interviews of veterans that served on the base, and rare photographs.

Photographer Joseph Bowman engages readers with a visual tour of the railroads of Western North Carolina. Enjoy scenes of busy mainline action on Norfolk Southern and CSX mainlines including unit coal and manifest freight action on the once busy Old Fort Loops. Joseph also documents several short line railroads which play a vital role in the local economies. Steam enthusiasts will not be disappointed, as multiple tourist railroads and mainline steam excursions are covered. Joseph has been photographing trains since 2005 and has photographed many unique events including the last train to Lenoir, NC, along with the last excursions that Norfolk Southern allowed to be operated to Asheville, NC. The most featured section of railroad covered in the book has also experienced quite a few changes in recent years, and Joseph shares with us many scenes that haven't taken place in years, and as of being published, are not likely to happen any time in the near future, if ever again.

Yorktown's position of first rank in the annals of American history, earned with the British defeat there in the fall of 1781 that turned the tide of the Revolutionary War in favor of the American colonies, also effectively ended the war. Though Yorktown no longer appears as it did when it was an important eighteenth-century port city or when the British were trapped within its boundaries during that fateful siege, it is still a place of national importance--a place where independence for the United States of America was won. In the words of Franklin Delano Roosevelt: "I like to dwell not on the surrender of an army under a brave leader but rather on the genesis, as a result of this conflict, of a new concept of liberty for the human race--an ideal," he continued, "which quickly made itself felt among our allies of France and our mother peoples of the British Isles, and spread at last throughout the greater part of the civilized world." The changing fortunes of time and place, to include a world often turned upside down, has not diminished these words, offered by the nation's future thirty-second president during the sesquicentennial celebration of the British surrender.

"Distributed by Publishers Group West"--T.p. verso.

What’s NEW in The Unofficial Guide to Universal Orlando 2024:Details on Universal Studios Florida’s new Minion Land on Illumination Avenue, including the Villain-Con Minion Blast attraction and Minion CafeA sneak peek at the new DreamWorks Animation experiences coming to Universal’s reimagined KidZone in 2024Honest reviews of Universal’s Great Movie Escape and other recent additions to CityWalkHow to join the party as a Mardi Gras float rider and other exclusive seasonal experiencesUpdated advice on taking advantage of Early Park Admission, Universal Express, and other time-saving tricksAn up-close look at each Universal resort hotel, plus expanded coverage of nearby off-site hotelsRatings and reviews of new dining options in the parks and resorts, including more plant-based menu itemsAn in-depth preview of Universal’s upcoming Epic Universe theme park and new hotels

A significant and deeply researched examination of the free nineteenth-century Black developers who transformed the cultural and architectural legacy of New Orleans.

"Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, 'Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs'"--

Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce's lively introduction focuses on the South's fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores.Shrimp, he notes, are one of the last truly wild creatures that Americans consume in significant quantities. Pierce encourages today's cooks to support local shrimp fisheries in order to help ensure that future generations will continue to enjoy American-sourced shrimp in abundance, and he explains how to procure the freshest shrimp throughout the cycle of seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is also a go-to ingredient for the special-occasion menu. Demystifying fancier dishes and offering everyday cooks step-by-step instructions for all stages of preparation, Pierce highlights just how deliciously versatile shrimp can be.

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana. His collection of fifty recipes, organized by courses, ranges from simple, everyday preparations to elaborate ones suitable for fancy parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster Shortcake, cooks will find a succulent recipe for every occasion. The book includes seasonal selection information and detailed cleaning and preparation instructions for hard- and soft-shell crabs and oysters.

While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to Carolina Chicken Bog to Chicken and Parslied Dumplings and more. Here, Cynthia Graubart celebrates the bird in all its glory, southern style and beyond. This little cookbook packs all the know-how that cooks need to make irresistible chicken dishes for everyday and special occasions, from shopping and selecting to cutting up, frying, braising, roasting, and much more. Ranging in style from traditional southern to contemporary to international, fifty-three recipes are organized to help easily match the cut of chicken to the perfect recipe. Be assured that Graubart includes instructions for making the best fried chicken ever--seven different ways. Graubart also brings together the chicken's culinary history with the popular culture and lore that surrounds chicken cookery in the South. She notes that the special Sunday Sabbath dinner was often built around a chicken--in fact, prior to the 1940s, chicken was sometimes more expensive than beef or pork. Today, the southern states lead the country in annual poultry production, and Kentucky Fried Chicken features throughout the American landscape. But you won't need take-out when you have Chicken in your kitchen.

Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of generations of southerners. Having already been celebrated in operatic terms--composer Price Walden's "Leaves of Green" includes this lyrical note: "From age to age the South has hollered / The praises of the toothsome collard--greens now get their leafy culinary due in Thomas Head's Savor the South(R) cookbook. Head provides a fascinating culinary and natural history of greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Including practical information about cultivation, selection, and preparation, Head also shows how greens are embraced around the world for their taste and healthfulness. The fifty-three recipes run from classic southern "potlikker" styles to new southern and global favorites. From Basic Southern Greens to Turnip Green Tarts to Greens Punjabi-Style, cooks will find plenty of inspiration to go green.

For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily(R) flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread. The first recipe in the book is a master recipe with step-by-step photographs showing how to make the perfect biscuit.In an evocative and enlightening introduction, Ellis delights readers with biscuit history and its intimate connections with southern culture and foodways. The book's 55 recipes range from traditional to inventive offering a biscuit for every occasion: Flaky Butter Biscuits; John Egerton's Beaten Biscuits; Pancetta, Rosemary, and Olive Oil Biscuits; and The Southern Reuben.

Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round.Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrees, side dishes, and desserts.From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver Pate, the 54 recipes in Bourbon are punctuated by Purvis's wicked sense of humor. Did you know that even the taxman takes a cut from the "angel's share" that evaporates from bourbon barrels?

Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike.Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.

In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and shockingly high nutritional value. Along with instructions for selection and storage, McGreger shares the fifty best sweet potato recipes in the world. Embracing but going well beyond the classics--from Sweet Potato Pone and Candied Sweet Potatoes to Sweet Potato Chiles Rellenos and Sweet Potato-Ginger Cremes Caramels--McGreger's creations will delight and satisfy with their deliciousness and versatility.McGreger relates a tale from a traveler in 1940s Mississippi who said he ate "sweet potatoes with wild turkeys and various other meats, had a potato pie for dessert and roasted potatoes offered to him as a side dish, drank sweet potato coffee and sweet potato home brew, had his horse fed on sweet potatoes and sweet potato vines, and when he retired he slept on a mattress stuffed with sweet potato vines and dreamed he was a sweet potato someone was digging up." The sweet potato is no less important to McGreger, the daughter and sister of Mississippi sweet potato farmers.

Show me a recipe with pecans, and I have to try it." Attributing her own love of this American nut to the state of her birth--Georgia is the nation's leader in growing pecans--and to the happy fact that her mother "hardly made a cookie, candy, or pan of Sunday dressing without them," Kathleen Purvis teaches readers how to find, store, cook, and completely enjoy this southern delicacy. Pecans includes fifty-two recipes, ranging from traditional to inventive, from uniquely southern to distinctly international, including Bourbon-Orange Pecans, Buttermilk-Pecan Chicken, Pecan Pralines, and Leche Quemada.In addition to the recipes, Purvis delights readers with the pecan's culinary history and its intimate connections with southern culture and foodways. Headnotes for the recipes offer humorous personal stories as well as preparation tips such as how to choose accompanying cheeses.