From the seventeenth century Cavaliers and Uncle Tom's Cabin to Civil Rights museums and today's conflicts over the Confederate flag, here is a brilliant portrait of southern identity, served in an engaging blend of history, literature, and popular culture. In this insightful book, written with dry wit and sharp insight, James C. Cobb explains how the South first came to be seen--and then came to see itself--as a region apart from the rest of America. As Cobb demonstrates, the legend of the aristocratic Cavalier origins of southern planter society was nurtured by both northern and southern writers, only to be challenged by abolitionist critics, black and white. After the Civil War, defeated and embittered southern whites incorporated the Cavalier myth into the cult of the "Lost Cause," which supplied the emotional energy for their determined crusade to rejoin the Union on their own terms. After World War I, white writers like Ellen Glasgow, William Faulkner and other key figures of "Southern Renaissance" as well as their African American counterparts in the "Harlem Renaissance"--Cobb is the first to show the strong links between the two movements--challenged the New South creed by asking how the grandiose vision of the South's past could be reconciled with the dismal reality of its present. The Southern self-image underwent another sea change in the wake of the Civil Rights movement, when the end of white supremacy shook the old definition of the "Southern way of life"--but at the same time, African Americans began to examine their southern roots more openly and embrace their regional, as well as racial, identity. As the millennium turned, the South confronted a new identity crisis brought on by global homogenization: if Southern culture is everywhere, has the New South become the No South? Here then is a major work by one of America's finest Southern historians, a magisterial synthesis that combines rich scholarship with provocative new insights into what the South means to southerners and to America as well.

Down South by Chris Parry - one man's astonishing diary of war in the Falklands 'A gripping account of heroism - and chaos - in the South Atlantic' Mail on Sunday 'Compelling, gripping. A vividly written, thought-provoking and engaging account' The Times In 1982 Lieutenant Chris Parry sailed aboard destroyer HMS Antrim to liberate the Argentine-occupied Falkland Islands. Parry and his crew, in their Wessex helicopter, were soon launched into action rescuing an SAS party stuck on a glacier in gales that had already downed two others. Soon after they single-handedly pursued and fatally wounded a submarine before taking part in terrifying but crucial drop landings under heavy fire. Down South is a hands on, day-by-day account of war fought in the most appalling conditions by men whose grit and fighting spirit overcame all obstacles. This important and extraordinary book of recent history will be enjoyed by readers of Antony Beevor and Max Hastings. 'Gripping. A graphic description of just how they pulled off a real-life Mission Impossible' Daily Express 'Excellent. A fascinating war diary' Daily Telegraph 'Vivid and insightful. Parry excels in revealing the day-to-day challenges of fighting a campaign in hostile surroundings' Financial Times 'A truly gripping historical account' Niall Ferguson 'A priceless contribution to military history. Riveting' Literary Review Chris Parry joined the Royal Navy after university and then became an Observer in the Fleet Air Arm in 1979. After the Falklands War he had a successful career in the navy, and on promotion to Rear Admiral in 2005 he became the Ministry of Defence's Director of Developments, Concepts and Doctrines. He was appointed a CBE in 2004. Now retired from the armed services, he heads a company which specializes in geo-strategic forecasting.

In Down South, writer Bruce Ansley goes on a journey back to his beloved South Island of New Zealand in search of what makes it unique. From Curio Bay to Golden Bay, in Down South writer Bruce Ansley sets off on a vast expedition across the South Island, Te Waipounamu, visiting the places and people who hold clues to the south's famous character. 'A wild and a contemplative journey that gives readers a glimpse of the fascinating stories that made up some of the South Island's glittering past.' - RNZ

Down South for the Summer is the story of a Black family from the Northeast taking their annual road trip to see their grandparents in South Carolina. Set in the 1990s, this story highlights the quintessential Black experience --- sleek braids and beads, everyone (and then some) piling into the family van, and playing road trip games during the long drive. Once in the South, the family enjoys being wrapped in Grandma's shea butter hugs, the freshest meals farmed from the family land, waving hello to the friendliest neighbors and of course getting darker shades of mochas, caramels and chocolates from the hours spent playing in the Carolina sun. This story promotes the adventure and love that carries through the Black family from state to state, from road meal to home-cooked meal and in every small, yet memorable family experience.

The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

David Vincent Young is a Native Hilton Head Islander. His family has lived in the Low Country for over 175 years. He is the former chef of The Sea Shack Restaurant on Hilton Head Island South Carolina. Chef David has Opened Chef Davids Roastfish & Cornbread Low Country cooking and catering. He specializes in fine Low Country Cuisine. BURNIN DOWN SOUTH is the first in a series of recent pursuits, with work progressing quickly on the follow-up.COME SEE CHEF DAVID AT: www.roastfishandcornbread.com

Quick and easy recipes are highlighted in this volume for uptown gourment dinners and down south casual dining. Benefits Junior League of Greenville volunteer community projects.