A New Turn In The South

When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination—Food & Wine named Hugh a “Best New Chef” and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations. Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you’ll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats—all of which turn Southern food on its head every step of the way. Hugh’s recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad—succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa—a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes—his daughters’ favorite dish; and Lemon Chess Pies with Blackberry Compote—his go-to classic Southern pie with seasonal accompaniment. With surprising photography full of Hugh’s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food—to add new favorites to your repertoire.

V. S. Naipaul’s first book about the United States is a revealing, disturbing, elegiac book about the hidden life and culture of the American South — from Atlanta to Charleston, Tallahassee to Tuskegee, Nashville to Chapel Hill.

This book develops a nuanced decolonial critique that calls for the decolonization of media and communication studies in Africa and the Global South. Last Moyo argues that the academic project in African Media Studies and other non-Western regions continues to be shaped by Western modernity’s histories of imperialism, colonialism, and the ideologies of Eurocentrism and neoliberalism. While Africa and the Global South dismantled the physical empire of colonialism after independence, the metaphysical empire of epistemic and academic colonialism is still intact and entrenched in the postcolonial university’s academic programmes like media and communication studies. To address these problems, Moyo argues for the development of a Southern theory that is not only premised on the decolonization imperative, but also informed by the cultures, geographies, and histories of the Global South. The author recasts media studies within a radical cultural and epistemic turn that locates future projects of theory building within a decolonial multiculturalism that is informed by trans-cultural and trans- epistemic dialogue between Southern and Northern epistemologies.

The Nobel Prize-winning author delivers a revealing and disturbing book about the American South—from Atlanta to Charleston, Tallahassee to Tuskegee, Nashville to Chapel Hill. • “His comprehension is astute and penetrating.... The book he has written brings new understanding [of] the subject.” —The New York Times Book Review In the tradition of political and cultural revelation V.S. Naipaul so brilliantly made his own in Among The Believers, A Turn In The South is his first book about the United States. “Naipaul’s chapters honor the diversity that marks the South.... Conservatives and liberals, whites and blacks, men and women speak for themselves, and reveal the dark side of the story in their own ways … fascinating and revealing.” —The New Republic “Mr. Naipaul travels with the artist’s eye and ear and his observations are sharply discerning.” —Evelyn Waugh “A master of English prose.” —Nobel Prize Winner J. M. Coetzee, The New York Review of Books "His writing is clean and beautiful, and he has a great eye for nuance.... No American writer could achieve [his] kind of evenhandedness, and it gives Naipaul's perceptions an almost built-in originality." —Atlantic Monthly

A collection of tall tales, stories and anecdotes guaranteed to produce a smile. Nan Graham evokes small town Southern charm and foibles as well as any writer, and for good reason, since she grew up in the heart of Dixie when story-telling was king, or queen, as the case with Nan proves. "Nan Graham is as Southern as black-eyed peas, scuppernong wine, she-crab soup, Crimson Tide tailgating and a dog with ticks. She is so Relentlessly Southern, she makes me feel that I was born in Minnesota!" Pat Conroy, author of The Prince of Tides, Beach Music "I thoroughly enjoyed [Nan Graham's] stories." Bailey White, author of Mama Makes Up Her Mind

When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination—Food & Wine named Hugh a “Best New Chef” and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations. Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you’ll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats—all of which turn Southern food on its head every step of the way. Hugh’s recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad—succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa—a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes—his daughters’ favorite dish; and Lemon Chess Pies with Blackberry Compote—his go-to classic Southern pie with seasonal accompaniment. With surprising photography full of Hugh’s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food—to add new favorites to your repertoire.

This annually updated volume of the World Today Series is designed to place in context the passionate controversies and emotional attachments of the two billion people who live, study, work, and die in the Middle East and South Asia. Despite room for optimism in some areas, many parts of the Middle East and South Asia continue to face extraordinary challenges and difficult outlooks. Much of this has to do with conflict across the region, which extends well beyond atrocities perpetrated by the Islamic State and the Assad regime in Syria.This volume depicts a region where hundreds of millions seek dignity as humans and respect from their governments. This volume helps the general reader understand recent and past developments from these countries.