Since the birth of the nation, we have turned to stories about the American South to narrate the rapid ascendency of the United States on the world stage. The idea of a cohesive South, different from yet integral to the United States, arose with the very formation of the nation itself. Its semitropical climate, plantation production, and heterogeneous population once defined the New World from the perspective of Europe. By founding U.S. literature through opposition to the South, writers boldly asserted their nation to stand apart from the imperial world order. Our South tracks the nation/South juxtaposition in U.S. literature from the founding to the turn of the twentieth century, through genres including travel writing, gothic and romance novels, geography textbooks, transcendentalist prose, and abolitionist address. Even as the southern states became peripheral to U.S. politics and economy, Jennifer Rae Greeson demonstrates that in literature the South remained central to the expanding and evolving idea of the nation. Claiming the South as our deviant and recalcitrant “other,” Americans have projected an anti-imperial imperative of domesticating and civilizing, administering and integrating underdeveloped regions both within our borders and beyond. Our South has been a primal site for thinking about geography and power in the United States.

Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.

4th ser., v. 1-4 includes the Proceedings of the 1st-11th annual meetings (1848-58) of the Maryland State Agricultural Society.

Rarely do we see inside the life and mind of a psychiatrist, but that’s exactly what we get in With Hope in My Heart: Musings of a Spirited Psychiatrist. With candor and openness, author François Mai shares how and why he ventured into psychiatry, the lure of academia, and his professional triumphs and troubles along the way. Educated in Apartheid-era South Africa, Mai takes his clinical practice across five countries: South Africa, the United Kingdom, Australia, the US, and Canada. Inspired by his time and adventures in these places, as well as his greatest influences, psychiatrists William Sargant and George Engel, this memoir is for a diverse audience. Readers eager to learn more about the history of psychiatry and its contemporary problems will enjoy Mai’s commentary and professional anecdotes. Lovers of religion and spirituality contextualized in a secular society will appreciate the ways these intersect with Mai’s professional and personal lives. With Hope in My Heart is more than a psychiatrist’s memoir. It’s a deeply intimate look into the life of a man who endures the death of a brother who had life-long schizophrenia, and himself had two life-threatening medical diagnoses. With themes of hope, Mai navigates readers through tumultuous terrain of spirituality, morality, politics, life, and death.