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Treme
“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired 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 Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in th...
Smokestack Lightning
It was while eating a big ol' plate of steaming ribs that journalist Lolis Eric Elie and photographer Frank Stewart decided to traverse the country to investigate America's obsession with smoked meat. Their quest took them from all-night barbecue binges on Chicago's south side to barbecue competition circuit events like Memphis in May and Big Pig Jig in Vienna, Georgia, where people drop thousands of dollars to spend a sleepless night smoking meat. In SMOKESTACK LIGHTNING, Elie and Stewart profile the down-home devotees of the barbecue world, painting an anthropological portrait of one of our nation's favorite pastimes. Featuring 50 mouthwatering recipes for such meats, sauces, and side dishes as Oklahoma Joe's Brew-B-Q Ribs, Moonlight Mutton Dip, and Lady Causey's Overnight Cabbage Slaw, SMOKESTACK LIGHTNING is a unique culinary chronicle that'll make your stomach rumble.This new edition of what many consider to be the anthropological bible on the history and soul of barbecue features a new introduction, over 50 recipes, and 80 black-and-white photographs.A documentary inspired by the book is airing on public television stations nationwide.
Rodney Scott's World of BBQ
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 restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South C...
Unfathomable City
Presents twenty-two color maps and accompanying essays providing details on the people, ecology, and culture of the city.
Prospect.1 New Orleans
As the accompanying publication to the largest exhibition of contemporary art ever assembled in the U.S., the Prospect.1 New Orleans catalogue is one of the most sought-after art books of 2008-09. Featuring new illustrated essays on New Orleans and its place in twenty-first century America by Prospect.1 organizer Dan Cameron, art historian Barbara Bloemink, journalist Lolis Eric Elie and curator Claire Tancons, the book also includes a fully illustrated section on each of the 81 participating artists, who include William Kentridge, Trenton Doyle Hancock, Fred Tomaselli, Cai Guo Qiang, Sanford Biggers, Tony Fitzpatrick, Amy Sillman, Malick Sidibe, Clare E. Rojas and Monica Bonvicini, among ma...
Cornbread Nation 7
The latest collection of the best in Southern foodways writing, on what food means to outsiders, insiders, and everyone in between. Edited by Francis Lam, it brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson.
Guns in the Hands of Artists
In the 1990s, the New Orleans murder rate exploded. In 1996, 350 people were killed—the highest number in the city’s history, and the highest rate in the nation. In response to this crisis, gallery owner and artist Jonathan Ferrara and artist Brian Borrello, launched a powerful project: Guns in the Hands of Artists. Over sixty artists, including painters, glass artists, sculptors, photographers, and poets, used decommissioned guns taken off the city streets via a gun buyback program to express a thought, make a statement, open a discussion, and to stimulate thinking about guns and gun violence in America. As gun violence continues to devastate the nation on a daily basis, Guns in the Han...
Tradition, Treme, and the New Orleans Renaissance: Lolis Eric Elie interviewed by Sara B. Franklin
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 sponsored by the University of North Carolina at Chapel Hill's Center for the Study of the American South.
Tremé
Across Rampart Street from the French Quarter, the Faubourg Tremé neighborhood is arguably the most important location for African American culture in New Orleans. Closely associated with traditional jazz and “second line” parading, Tremé is now the setting for an eponymous television series created by David Simon (best known for his work on The Wire). Michael Crutcher argues that Tremé’s story is essentially spatial—a story of how neighborhood boundaries are drawn and take on meaning and of how places within neighborhoods are made and unmade by people and politics. Tremé has long been sealed off from more prominent parts of the city, originally by the fortified walls that gave R...
The Kentucky Barbecue Book
The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.
