IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateurONE OF THE BEST COOKBOOKS OF THE YEAR: ...

"Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating." — The Austin ChronicleInspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desau...

“I see the participatory nature of food in New Orleans as being in the dishes. My guess is that none of the fine chefs in town would accept the challenge of putting their gumbo against somebody’s mother’s gumbo.”This article appears in the Summer 2012 issue of Southern Cultures. The full issue is also available as an ebook.Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is spons...

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they’ve spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds.Cornbread Nation 7, edited ...

In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateurRodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty...