Oxford American: Extolling & Examining Southern Food
It's a pig-eat-pig world -- especially in the South -- and nobody does a better job of burrowing into its greasy nooks than Oxford American.
The Southern Food issue of Oxford American.
The quarterly mag's Southern Foods issue, guest edited by John T. Edge, recently hit the stands. A masterpiece of carefully curated minutiae and eccentric trend pieces, it's some of the best food writing currently in print.
--Eating dirt -- literally.
--Emile DeFelice's Caw Caw Creek Pastured Pork.
--Has success spoiled chicken-on-a-stick?
--Elusive chef Peter Chang (if the New Yorker profile wasn't enough).
--Searching for the native Arkansas cuisine.
--L.A.'s Southern-y food trucks: Mattie's Southern Kitchen and now defunct Willoughby Road and Asian Soul Kitchen.
--PI 601236 01, reviving a rare sesame seed.
--From plow to pint at Fullsteam Brewery.
--Writing African-Americans back into the origin myth of Creole cuisine.
Read it from cover to cover -- if you can get your hands on a copy. Most L.A. bookstores don't carry of Oxford American. A friend brought me a copy from New York.