Cornbread Nation 6 by Brett AndersonThe hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South—circa now—through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region’s history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane.
The book is organized into six chapters: “Menu Items” shares ruminations on iconic dishes; “Messing with Mother Nature” looks at the relationship between food and the natural environment; “Southern Characters” profiles an eclectic mix of food notables; “Southern Drinkways” distills libations, hard and soft; “Identity in Motion” examines change in the Southern food world; and “The Global South” leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the liveliest of dinner parties: Molly O’Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two classic pieces—Frederick Douglass’s account of the sustenance of slaves and Edward Behr’s 1995 profile of Cajun cook Eula Mae Doré—are included. A photo essay on the Collins Oyster Company family of Louisiana rounds out Cornbread Nation 6.
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.
Brett Anderson, New Orleans Food Writer, Is Laid Off
Please visit our sister restaurant. Download Now. Devillier's cooking manages to be both sleek and wholesome, showcasing vegetables as well as it does veal sweetbreads, and favoring technique and taste equally. Every fall, NOLA. It only includes restaurants that meet the expectations of fine-dining restaurants in terms of ambition, food quality and service.
The food team at NOLA. It has a Facebook group , too, with more than 42, members. They break news , write features , maintain their growing social media communities and cover the complex world of food in New Orleans. To do all that, they had to drastically change both the way they thought about their work and the way they did it. From to , Maloney was the arts and entertainment editor at the Times-Picayune. In , as the paper went through cuts and home delivery reductions, it also started making a transition toward digital audiences. The work of becoming a round-the-clock operation was fascinating, challenging, daunting and depressing, Maloney said.
Brett Anderson, formerly of The Times-Picayune in New Orleans, has the Food desk of The Times for the next year as a contributing writer.
write your own ticket with god
Top Chefs Review — and Rate — America's Food Critics
In , we had the idea to devise a way for prominent chefs and restaurateurs to turn the tables on restaurant critics and food writers. Despite the fact that chefs are talking back, while reviewers use bells, beans, and stars to codify restaurant experiences, there hadn't been a system for rating them. With that in mind, we created a scorecard for chefs, and are publishing here their third annual rating — and were their knives ever sharp. Normally, a critic shedding anonymity would be enough to make a year eventful, but that was just one episode in Dallas Morning News reviewer Leslie Brenner's big His scores rose in all categories but one: perceived integrity. This year, chefs let votes speak for their take on a critic who the local press has criticized for lacking priorities like focusing on the quality of fries in Mexican restaurants , and for not paying attention to restaurants within the geographic area perceived to be his beat.
Brett Anderson, the award-winning restaurant critic and food writer, was among more than employees laid off on Tuesday by The Times-Picayune of New Orleans. He confirmed the decision in an interview, saying that New Orleans and its food community would remain central to his work as a writer. Just last month, Mr. Anderson was awarded a prestigious fellowship to the Nieman Foundation for Journalism, based on his work at The Times-Picayune, where he has worked since Later, he wrote extensively about the effects of the BP oil spill on the local food supply. Anderson, 41, said he was told that the reason for the dismissal was the fellowship, which would have taken him away from the newsroom for most of
Food critic Brett Anderson. Or some random dude from our stock photo agency. One of the two. You better put it up in the kitchen at Le Bernardin just in case. The food gossip site Eater is reporting this afternoon that Times-Picayune food critic and bean-bestower Brett Anderson is