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White Trash Cooking

av Ernest Matthew Mickler

Serier: Jargon Society (101)

Medlemmar	Recensioner	Popularitet	Genomsnittligt betyg	Omnämnanden
306	3	85,753	(3.83)	11
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes--collected from West Virginia to Key West--showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler's much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti's Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and Charlotte's Mother's Apple Charlotte.… (mer)

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Let Us Now Praise Famous Men av James Agee (DromJohn)
DromJohn: I just attended a John T. Edge lecture where he read his Oxford American article "LET US NOW PRAISE FABULOUS COOKS: From the Florida swamps, a cookbook that turned a slur into a badge of honor" which compared the two as two loving but shocking books about southern culture that reached gift book status which then soften the social commentary. The photographs in White Trash Cooking by William Christenberry may be as important as those by Walker Evans in Let Us Now Praise Famous Men..… (mer)

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A cult American spiral bound from the 1980s. A few great photographs with recipes which are of a time and place - reading rather than cooking material but no less diverting for that.

Carrie.deSilva | Aug 28, 2011 |

Ernest Matthew Mickler also wrote Sinkin Spells, Hot Flashes, Fits and Cravins. Both of these could have been condescending, mean-spirited takes on the food habits of the working poor. Certainly the names of these books would lend credence to the belief that that's what one would find in them. And I bought them because they looked amusingly kitsch-filled. But I was wrong. This isn't kitsch. Mickler loved these people. He had affection for their food. This was the written equivalent of the field recordings made of rural musics by Alan Lomax and his father. Mickler was preserving these artifacts, this ephemera. I wish he hadn't died. I think he was just getting started. I think he was just getting started. He died in 1988 of AIDS - the day after this book was published.

There's a wonderful article about the books here: http://www.oxfordamericanmag.com/content.cfm?ArticleID=46&Entry=Extras (

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mcglothlen | Apr 25, 2007 |

It won't always make your mouth water but it's fun. My favourites are:

1) Pore folk soup - crumbled soda crackers in warm milk!

2) Cooter pie, where the recipe begins: "First you take a live cooter and wait for him to stick his head out from under his shell. When he does, you grab it and whack it off."

There is also MOCK cooter stew, of which Mrs Ina Filker of Sandfly, Georgia, says: "Give you a silver dollar if you kin tell the difference."

Let's hope her confidence is well placed. In my local supermarket, real cooters are in awful short supply. (

)

miketroll | Feb 22, 2007 |

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White Trash Cooking

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This book is dedicated to BETTY MAE SWILLEY, the best cook in Rollin' Fork, Mississippi, and to ROBERT, who found her on a tombstone.

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More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes--collected from West Virginia to Key West--showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler's much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti's Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and Charlotte's Mother's Apple Charlotte.

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