Books by Series - The Southern Table

Series Editor(s): Cynthia LeJeune Nobles

LSU Press is delighted to announce our new cookbook series, The Southern Table. Books in the series will chronicle the histories, recipes, traditions, and production practices of the food of the American South. We're looking for clear, compelling narrative, along with historical and contemporary recipes. Books will be of interest to a general audience, and especially to history enthusiasts and professional and home cooks curious about origins of the region's foodways.

Topics may include, but are not limited to, the following:

  • food-themed southern festivals and their winning contest recipes
  • antebellum and postbellum plantation food production, preparation, and consumption
  • innovations and equipment that changed the way the South eats
  • hunting and/or fishing practices, trends, and conservation
  • the African impact on iconic southern dishes
  • ethnic foodways and culinary contributions to the southern eating experience
  • Native American hunting, cooking, and eating habits before the arrival of Europeans
  • teaching children the basics of southern cooking
  • southern restaurants that have made a lasting imprint on their industry and on personal eating habits
  • southern chefs who have set and withstood culinary trends
  • the South's many agriculture research facilities and their development of modern crops and animal husbandry
  • the exploration of individual food industries in the South, such as rice, sweet potatoes, corn, pork, oysters, cattle, and dairy
  • significant dish categories, such as cakes, breads, soups, barbecue, and vegetables
  • folklore and culinary uses of native southern herbs and plants
  • bourbon, whiskey, beer, absinthe, rum, moonshine—any kind of southern-made alcohol
  • the history of entertaining in the South

A member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles is the author of The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat and A Confederacy of Dunces Cookbook: Recipes from Ignatius J. Reilly's New Orleans and a contributor to New Orleans Cuisine: Fourteen Signature Dishes and Their Histories.

To send proposals or for more information, contact:

Cynthia LeJeune Nobles
3650 Morning Glory Avenue
Baton Rouge, LA 70808
225.281.5432
Noblescynthia@gmail.com

Books in this series:

Order By: Title (A - Z) | Title (Z - A) | Date Published (Oldest - Newest) | Date Published (Newest - Oldest)

Soul Food Advisor - Cover
Mémère’s Country Creole Cookbook - Cover
Lift Your Spirits - Cover