As the holidays approach, many of us are looking for ways to connect with our heritage and traditions. For Alabamians, food is an integral part of both. That’s where Emily Blejwas’s book, The Story of Alabama in Fourteen Foods, comes in.
The Story of Alabama in Fourteen Foods is a must-have for anyone who wants to learn more about the state’s rich culinary heritage. It is a beautiful and engaging book that will make a wonderful gift for the holidays.
This book is more than just a cookbook. It’s a journey through the history of Alabama, told through the lens of fourteen iconic foods. From roasted corn, a staple of the Creek Nation, to shrimp, the lifeblood of Bayou La Batre, Blejwas explores the stories behind the dishes that have shaped the state’s identity.
So this holiday season, add a touch of Alabama tradition to your table with The Story of Alabama in Fourteen Foods. You won’t be disappointed.
Here are a few of the fourteen foods you’ll learn about in the book:
Fried green tomatoes: A symbol of the rural Alabama table, fried green tomatoes are a delicious and versatile dish.
Figure 1. Fried green tomatoes at the Irondale Café (Michelle Campbell, The Birmingham News)
Banana pudding: This classic dessert is a reminder of the port of Mobile’s role in bringing bananas to the United States.
Figure 2. Banana pudding at Sisters’ Restaurant in Troy, Alabama (Alabama Tourism Department)
Lane cake: This delicate cake was created by Alabama club women in the late 19th century.
Figure 3. Lane cake (Meredith Bell Foltynowicz)
Order your copy today!
Drawing on historical research and interviews with home cooks, chefs, and community members cooking at local gatherings and for holidays, Blejwas details the myths, legends, and truths underlying Alabama’s beloved foodways. With nearly fifty color illustrations and fifteen recipes, The Story of Alabama in Fourteen Foods will allow all Alabamians to more fully understand their shared cultural heritage.
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