Books by Sara Camp Milam
The Southern Foodways Alliance Community Cookbook
by John T. Edge, Sara Roahen, Southern Foodways Alliance, Sara Camp Milam
Everybody has one in their collection. You knowone of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something fromand something foreveryone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cookspiritual Southerners of myriad ethnicities, origins, and culinary skill levels.Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the regions iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein youll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo zherbes, and apple stack cake. Youll learn traditional ways of preserving green beans, and youll come to love refried black-eyed peas.Are you hungry yet?
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.
Copies
No copies available.
The Southern Foodways Alliance Community Cookbook
by John T. Edge, Sara Roahen, Southern Foodways Alliance, Sara Camp Milam
Everybody has one in their collection. You know―one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.
Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from―and something for―everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook―spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.
Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.
Are you hungry yet?
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.
Copies
-
$29.95
The Southern Foodways Alliance Guide to Cocktails
by Southern Foodways Alliance, Sara Camp Milam, Jerry Slater
The South’s relationship with drinking is complicated. Although religious and legal mandates discourage the sale and consumption of alcohol, the region has a robust drinking culture. As the home of NASCAR, a sport that arose from the high-speed antics of bootleggers, and Tennessee Williams, a man notorious for both his literary genius and his propensity to imbibe, the Bible Belt has a booze-soaked background. In the recipes and essays in The Southern Foodways Alliance Guide to Cocktails, Jerry Slater and Sara Camp Milam and their cocktail cabinet of contributors bridge the gaps between the culture, history, and practice of drinking in the South.
Nearly one hundred easy-to-follow recipes instruct the home bartender how to create memorable drinks, whether they be light tipples or potent bell ringers. Milam and Slater organize their historical how-to by drink family, starting with day-drinking classics suitable for brunches and tailgating, such as the Michelada and the Ruby Slipper. Variations on the French 75, lovingly lauded by food writer Kat Kinsman, and various juleps, cobblers, and sours are also covered, as are strong finishes such as the Sazerac and the Vieux Carré. A final set of recipes focuses on the punch bowl, with instructions on how to mix such shareable libations as Chatham Artillery Punch and Watermelon Sangria. Milam and Slater also share information on essential tools and glassware with which to stock the home bar, as well as mixing and garnishing techniques.
In addition, the book contains fifteen fun and informative essays on drink culture, including a profile of white whiskey whisperer Marvin “Popcorn” Sutton by historian Mark Essig, a piece on the kitschy pleasure of collecting figurative decanters by syndicated OC Weekly and ¡Ask a Mexican! columnist Gustavo Arellano, and an essay by the dean of cocktail history, David Wondrich, on “The Future of Southern Drinking.”
Lest we drink on an empty stomach, recipes for cocktail bites are provided by multiple James Beard Award nominee Vishwesh Bhatt. The Oxford, Mississippi–based Snackbar chef shares recipes for Benedictine Spread, Catfish Rillettes, Deviled Pickled Eggs, Deviled Ham, Okra Chaat, Pickled Shrimp, Shrimp Toast, Snackbar Pimento Cheese, Sweet Potato Biscuits with Pear Jam, and Spicy, Crunchy Black-Eyed Peas.
Copies
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$29.95
Gravy Quarterly No. 82 (Gravy Quarterly, 82)
The Winter 2022 issue of Gravy culminates a year’s explorations of natural, built, and imagined environments. Essays, verse, and recipes consider the spaces we inhabit and how we move through them, and the ways in which they may nourish and deprive.
These reflections begin along the Texas Gulf Coast, where journalist Kayla Stewart brings us on board a boat helmed by the only Black commercial fisherman in the region, asking questions about access and equity. Scholar and organizer John Simpkins considers the failures and potentials of Southern cities. On an urban farm in Memphis, writer Faron Levesque reveals glimpses of a city and community often unseen. Meanwhile, sociologist and writer Brian Foster centers movement, flux, and transformation, following bodies from a grandmother’s rural kitchen to a metropolitan dance studio. Oral historian Annemarie Anderson takes us behind the scenes of a COVID-19 project, and filmmaker Zaire Love to an equine film shoot with chef and activist Bill Smith. Poetry from Aimee Nezhukumatathil and Marlanda Dekine speak to place and identity. Finally, bartenders and chefs share recipes from the 2021 Fall Southern Foodways Symposium to sustain us in the new year.
Copies
No copies available.
Copies
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$12.00
Gravy Quarterly No. 84 (Gravy Quarterly, 84)
Guest edited by writer and oral historian Audrey Petty, the Summer 2022 issue of Gravy tells stories of the Great Migration and its culinary legacies. Articles and essays explore how Southerners have both maintained and adapted their foodways at home and in restaurants when they leave the South to make homes in new places. The pieces in this issue are set primarily in the Midwest: Cleveland to Chicago, Kankakee to Kalamazoo. They span four generations—roughly a century—of movement, placemaking, tradition-bearing, and evolution.
Janice Harrington recalls a lifetime of foraging in the Deep South and the Midwest. Rosalind Bentley connects with a Hmong farmer over collard greens in Minneapolis. From Chicago, Charla L. Draper recalls her years directing the Ebony magazine test kitchen, and Lolly Bowean reports on the city’s Black tacos. Kidiocus Carroll meditates on his family’s dressing recipe, which has evolved over four generations and many geographic changes. Mark V. Reynolds conjures the vibrant Black-owned restaurants and nightclubs of Cleveland in the mid-twentieth century.
In This Issue:
SFA MVP (Most Visited Places)
Worms, Chavonn Williams Shen
The Migration Less Traveled, Donna Battle Pierce
Black Tacos, Lolly Bowean
Just Above My Head, Kidiocus Carroll
Reflections on Becoming Ebony’s Food Editor, Charla L. Draper
Of Chitlins and Care, Emily Hooper Lansana
Foraging, Janice N. Harrington
In Search of My Parents’ Cleveland, Mark V. Reynolds
Snow Falling on Collards, Rosalind Bentley
Learning to Snap Green Beans, Tara Betts
The Relation of Greens, Michelle S. Johnson
Come Here and Watch, Lyletta Robinson
Yeast, Khalisa Rae
Last Course
Copies
No copies available.
Copies
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$12.00
Gravy Quarterly No. 87 (Gravy Quarterly, 87)
The Spring 2023 issue of Gravy kicks off SFA’s exploration of the year’s theme, asking: Where is the South? How do we identify its edges? Can we mark its coordinates with bourbon, catfish, and birria? And can we map our present South onto the culinary and labor landscapes that preceded it?
In these Gravy pages, Mikeie Honda Reiland examines the closure of Arnold’s in Nashville through the lens of father-son relationships. Meredith McCarroll takes readers to a Thai restaurant in the tiny town of Sylva, North Carolina. Columnist Gustavo Arellano considers depictions of tacos in popular music. Hanna Raskin ponders the question of booze in barbecue, and how alcohol contributes to a barbecue restaurant's bottom line. Poet Joshua Nguyen shares original verse.
In an excerpt from his upcoming All of Us Together in the End, Matthew Vollmer writes of transformation after loss, and Southern Sunday suppers made of lentils and cheese danishes. Shay Youngblood tells of cooking for herself in the early months of the pandemic while observing homelessness and food insecurity in Atlanta. Chefs Alex Perry and Kumi Omori share their favorite places in Ocean Springs, Mississippi, where they own and operate Vestige restaurant. Finally, contemporary photographers and artists respond to the question “Where is the South?” in a visual essay of photography and illustrations. Follow along as we wander, map, and engage in a lively debate about this region SFA calls home.
Copies
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$12.00