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Truely Noonan is the quintessential Southern boy made good. Like his older sister, Courtney, Truely left behind the slow, sweet life of Mississippi for jet-set San Francisco, where he earned a fortune as an Internet entrepreneur. Courtney and Truely each find happy marriages -- until, as if cursed by success, those marriages start to crumble. Then their lives are interrupted by an unexpected stranger: a troubled teenager named Arnold, garrulous, charming, thuggishly dressed, and determined to move in to their world. Arnold turns their lives upside down, and in the process this unlikely trio becomes the family that each had been searching for. In the best Southern fiction tradition, Kincaid has brought us an inspiring story about finding the way home.
Book Synopsis Eat, Drink, and Be From Mississippi by : Nanci Kincaid
Download or read book Eat, Drink, and Be From Mississippi written by Nanci Kincaid and published by Little, Brown. This book was released on 2009-01-06 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Truely Noonan is the quintessential Southern boy made good. Like his older sister, Courtney, Truely left behind the slow, sweet life of Mississippi for jet-set San Francisco, where he earned a fortune as an Internet entrepreneur. Courtney and Truely each find happy marriages -- until, as if cursed by success, those marriages start to crumble. Then their lives are interrupted by an unexpected stranger: a troubled teenager named Arnold, garrulous, charming, thuggishly dressed, and determined to move in to their world. Arnold turns their lives upside down, and in the process this unlikely trio becomes the family that each had been searching for. In the best Southern fiction tradition, Kincaid has brought us an inspiring story about finding the way home.
Having left their rural Southern homes for lucrative opportunities, siblings Truely and Courtney Noonan find their happiness unraveling with the failures of their marriages, until a thuggish but ambitious teen turns their lives upside down.
Book Synopsis Eat, Drink, and Be from Mississippi by : Nanci Kincaid
Download or read book Eat, Drink, and Be from Mississippi written by Nanci Kincaid and published by Little Brown. This book was released on 2014-05-21 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Having left their rural Southern homes for lucrative opportunities, siblings Truely and Courtney Noonan find their happiness unraveling with the failures of their marriages, until a thuggish but ambitious teen turns their lives upside down.
The Mississippi Delta is a complicated and fascinating place. Part travel guide, part cookbook, and part photo essay, Eat Drink Delta by veteran food journalist Susan Puckett (with photographs by Delta resident Langdon Clay) reveals a region shaped by slavery, civil rights, amazing wealth, abject deprivation, the Civil War, a flood of biblical proportions, and—above all—an overarching urge to get down and party with a full table and an open bar. There’s more to Delta dining than southern standards. Puckett uncovers the stories behind convenience stores where dill pickles marinate in Kool-Aid and diners where tabouli appears on plates with fried chicken. She celebrates the region’s hot tamale makers who follow the time-honored techniques that inspired many a blues lyric. And she introduces us to a new crop of Delta chefs who brine chicken in sweet tea and top stone-ground Mississippi grits with local pond-raised prawns and tomato confit. The guide also provides a taste of events such as Belzoni’s World Catfish Festival and Tunica’s Wild Game Cook-Off and offers dozens of tested recipes, including the Memphis barbecue pizza beloved by Elvis and a lemon ice-box pie inspired by Tennessee Williams. To William Faulkner’s suggestion, “To understand the world, you must first understand a place like Mississippi,” Susan Puckett adds this advice: Go to the Delta with an open mind and an empty stomach. Make your way southward in a journey measured in meals, not miles.
Book Synopsis Eat Drink Delta by : Susan Puckett
Download or read book Eat Drink Delta written by Susan Puckett and published by University of Georgia Press. This book was released on 2013-01-25 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Mississippi Delta is a complicated and fascinating place. Part travel guide, part cookbook, and part photo essay, Eat Drink Delta by veteran food journalist Susan Puckett (with photographs by Delta resident Langdon Clay) reveals a region shaped by slavery, civil rights, amazing wealth, abject deprivation, the Civil War, a flood of biblical proportions, and—above all—an overarching urge to get down and party with a full table and an open bar. There’s more to Delta dining than southern standards. Puckett uncovers the stories behind convenience stores where dill pickles marinate in Kool-Aid and diners where tabouli appears on plates with fried chicken. She celebrates the region’s hot tamale makers who follow the time-honored techniques that inspired many a blues lyric. And she introduces us to a new crop of Delta chefs who brine chicken in sweet tea and top stone-ground Mississippi grits with local pond-raised prawns and tomato confit. The guide also provides a taste of events such as Belzoni’s World Catfish Festival and Tunica’s Wild Game Cook-Off and offers dozens of tested recipes, including the Memphis barbecue pizza beloved by Elvis and a lemon ice-box pie inspired by Tennessee Williams. To William Faulkner’s suggestion, “To understand the world, you must first understand a place like Mississippi,” Susan Puckett adds this advice: Go to the Delta with an open mind and an empty stomach. Make your way southward in a journey measured in meals, not miles.
“A destination book filled with tales of intrigue and eccentricity . . . [about] a distinct strain of hot tamales born deep in the Mississippi Delta.” —Eat Y’all Several theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called “cush.” One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region. “Author Anne Martin explains in her new book about the Mississippi Delta’s own version of hot tamales and why they have remained a staple of Delta cuisine for generations . . . Even if you’ve never tasted ‘the Delta’s favorite food,’ Martin’s book will have you running for the nearest hot tamale stand.” —Today in Mississippi “Delta Hot Tamales: History, Stories & Recipes is not a traditional cookbook by any means. The book uses local food as a lens to explore the rich culture and history of an often misunderstood area in an often misunderstood state.” —Eat Y’all “Serves up a historical record and a thorough look at the current status of this distinctive culinary treat.” —Clarion Ledger
Book Synopsis Delta Hot Tamales by : Anne W. Martin
Download or read book Delta Hot Tamales written by Anne W. Martin and published by Arcadia Publishing. This book was released on 2016-09-12 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A destination book filled with tales of intrigue and eccentricity . . . [about] a distinct strain of hot tamales born deep in the Mississippi Delta.” —Eat Y’all Several theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called “cush.” One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region. “Author Anne Martin explains in her new book about the Mississippi Delta’s own version of hot tamales and why they have remained a staple of Delta cuisine for generations . . . Even if you’ve never tasted ‘the Delta’s favorite food,’ Martin’s book will have you running for the nearest hot tamale stand.” —Today in Mississippi “Delta Hot Tamales: History, Stories & Recipes is not a traditional cookbook by any means. The book uses local food as a lens to explore the rich culture and history of an often misunderstood area in an often misunderstood state.” —Eat Y’all “Serves up a historical record and a thorough look at the current status of this distinctive culinary treat.” —Clarion Ledger
The true story of a young black man's quest: to canoe the length of the Mississippi River from Minnesota to New Orleans.
Book Synopsis Mississippi Solo by : Eddy Harris
Download or read book Mississippi Solo written by Eddy Harris and published by Macmillan. This book was released on 1998-09-15 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The true story of a young black man's quest: to canoe the length of the Mississippi River from Minnesota to New Orleans.
In this national bestseller based on Harvard Medical School and Harvard School of Public Health research, Dr. Willett explains why the USDA guidelines--the famous food pyramid--are not only wrong but also dangerous.
Book Synopsis Eat, Drink, and Be Healthy by : Walter Willett
Download or read book Eat, Drink, and Be Healthy written by Walter Willett and published by Simon and Schuster. This book was released on 2017-09-19 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this national bestseller based on Harvard Medical School and Harvard School of Public Health research, Dr. Willett explains why the USDA guidelines--the famous food pyramid--are not only wrong but also dangerous.
In the tradition of Cormac McCarthy and Flannery O’Connor, Bill Cheng’s Southern Cross the Dog is an epic literary debut in which the bonds between three childhood friends are upended by the Great Mississippi Flood of 1927. In its aftermath, one young man must choose between the lure of the future and the claims of the past. Having lost virtually everything in the fearsome storm—home, family, first love—Robert Chatham embarks on an odyssey that takes him through the deep South, from the desperation of a refugee camp to the fiery and raucous brothel Hotel Beau-Miel and into the Mississippi hinterland, where he joins a crew hired to clear the swamp and build a dam. Along his journey he encounters piano-playing hustlers, ne’er-do-well Klansmen, well-intentioned whores, and a family of fur trappers, the L’Etangs, whose very existence is threatened by the swamp-clearing around them. The L’Etang brothers are fierce and wild but there is something soft about their cousin Frankie, possibly the only woman capable of penetrating Robert’s darkest places and overturning his conviction that he’s marked by the devil. Teeming with language that renders both the savage beauty and complex humanity of our shared past, Southern Cross the Dog is a tour de force that heralds the arrival of a major new voice in fiction.
Book Synopsis Southern Cross the Dog by : Bill Cheng
Download or read book Southern Cross the Dog written by Bill Cheng and published by Harper Collins. This book was released on 2013-05-07 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the tradition of Cormac McCarthy and Flannery O’Connor, Bill Cheng’s Southern Cross the Dog is an epic literary debut in which the bonds between three childhood friends are upended by the Great Mississippi Flood of 1927. In its aftermath, one young man must choose between the lure of the future and the claims of the past. Having lost virtually everything in the fearsome storm—home, family, first love—Robert Chatham embarks on an odyssey that takes him through the deep South, from the desperation of a refugee camp to the fiery and raucous brothel Hotel Beau-Miel and into the Mississippi hinterland, where he joins a crew hired to clear the swamp and build a dam. Along his journey he encounters piano-playing hustlers, ne’er-do-well Klansmen, well-intentioned whores, and a family of fur trappers, the L’Etangs, whose very existence is threatened by the swamp-clearing around them. The L’Etang brothers are fierce and wild but there is something soft about their cousin Frankie, possibly the only woman capable of penetrating Robert’s darkest places and overturning his conviction that he’s marked by the devil. Teeming with language that renders both the savage beauty and complex humanity of our shared past, Southern Cross the Dog is a tour de force that heralds the arrival of a major new voice in fiction.
“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Book Synopsis The Potlikker Papers by : John T. Edge
Download or read book The Potlikker Papers written by John T. Edge and published by Penguin. This book was released on 2017-05-16 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.
Book Synopsis Getting Something to Eat in Jackson by : Joseph C. Ewoodzie Jr.
Download or read book Getting Something to Eat in Jackson written by Joseph C. Ewoodzie Jr. and published by Princeton University Press. This book was released on 2021-10-05 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.
The Artful Evolution of Hal & Mal's is a collaboration between artist Ginger Williams Cook and author Malcolm White about the people, the place, and the history of Hal & Mal's, an iconic institution in downtown Jackson, Mississippi. Featuring beautiful watercolor paintings, the book brings together thirty years of family history, live music performances, and cafe society through graphic designs of old photographs, original illustrations, Hal's legendary recipe cards, and the written word. Opening with a foreword by the renowned author and chef Robert St. John and featuring Ginger's bold and vibrant look at a place she grew up patronizing, The Artful Evolution of Hal & Mal's captures the reflective, quirky voice of one half of the dynamic team known to millions as Hal & Mal. Hal & Mal's was conceived by brothers Hal and Malcolm White. The dream was rooted in a childhood on the Mississippi Gulf Coast, reinforced by years of living and working in New Orleans, and ultimately launched in Jackson in 1985. This gathering place has always been owned and operated by family--now the second and third generations. The multifunctional, southern-soul-soaked rooms are adorned with memorabilia and chock-full of local character; each one also features a stage for live music. The kitchen serves a steady offering of hearty regional staples with a nod toward the Gulf of Mexico. Hal & Mal's is the most-talked-about upscale honky-tonk in all of Mississippi, where art is made, music plays, and folks gather to share community and celebrate the very best of Mississippi's creative spirit.
Book Synopsis The Artful Evolution of Hal & Mal’s by : Malcolm White
Download or read book The Artful Evolution of Hal & Mal’s written by Malcolm White and published by Univ. Press of Mississippi. This book was released on 2018-02-14 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Artful Evolution of Hal & Mal's is a collaboration between artist Ginger Williams Cook and author Malcolm White about the people, the place, and the history of Hal & Mal's, an iconic institution in downtown Jackson, Mississippi. Featuring beautiful watercolor paintings, the book brings together thirty years of family history, live music performances, and cafe society through graphic designs of old photographs, original illustrations, Hal's legendary recipe cards, and the written word. Opening with a foreword by the renowned author and chef Robert St. John and featuring Ginger's bold and vibrant look at a place she grew up patronizing, The Artful Evolution of Hal & Mal's captures the reflective, quirky voice of one half of the dynamic team known to millions as Hal & Mal. Hal & Mal's was conceived by brothers Hal and Malcolm White. The dream was rooted in a childhood on the Mississippi Gulf Coast, reinforced by years of living and working in New Orleans, and ultimately launched in Jackson in 1985. This gathering place has always been owned and operated by family--now the second and third generations. The multifunctional, southern-soul-soaked rooms are adorned with memorabilia and chock-full of local character; each one also features a stage for live music. The kitchen serves a steady offering of hearty regional staples with a nod toward the Gulf of Mexico. Hal & Mal's is the most-talked-about upscale honky-tonk in all of Mississippi, where art is made, music plays, and folks gather to share community and celebrate the very best of Mississippi's creative spirit.
