An essay from our forthcoming place issue At her restaurant, Mosquito Supper Club, and in her cookbook of the same name, Melissa Martin sets out to record the foods and recipes that cannot be found on New Orleans’s restaurant menus… by Leslie Pariseau | Jul, 2020

Web feature I have enough tear gas in my blood to know what doomsday tastes like. I know theft because it’s in my lineage and know how to find reclamation in the wreckage. Could mold myself a reenactment of the moment… by Clarissa Brooks | Jul, 2020

An essay from the Place Issue He seemed to be governed by boomerang physics, propelling ahead of me and quickly beyond my line of vision—out to the edge of the flickering earth, to sniff the horizon (scent-trails of coyotes, perhaps,… by Holly Haworth | Aug, 2020

A feature essay from the Spring 2020 issue. I wasn’t sure how to explain to a rising high-school junior why I’d followed her and her classmates to Belize. I’d met Pierre-Floyd a few months before during a tour of Frederick… by Casey Parks | Mar, 2020

A feature essay from the Spring 2020 issue. History is, in part, the memories we choose to protect and reinforce, to ensure their longevity and influence. In Thibodaux’s protected memory, sugarcane has endured, plantations have endured, Confederate heroes have endured—but… by Rosemary Westwood | Mar, 2020

A Points South essay from the Place Issue Stop ignoring your body while you have one, you tell yourself. Stop succumbing to despairing visions of genocide. Pause the video of George Floyd’s strangled voice calling out for his mother, begging… by Mik Awake | Aug, 2020

 A Letter from the Editor, Place Issue. A tiresome stereotype about the American South is that this place is a monolith. Growing up in Arkansas, with the two sides of my family living in different regions of the state, I… by Eliza Borné | Jul, 2020

We would like to hear from you.  The magazine will begin publishing letters to the editor in the fall issue and going forward. If you would like to respond to a story published in the magazine, we welcome your letter. by Oxford American | Jun, 2019

May 22, 2014

The South has diversified over the last twenty years. And so has my palate.

June 04, 2014

Though hot chicken is not peculiar to Nashville, the city is uniquely obsessed with the dish.

September 29, 2016

Nothing I met in Egypt, Kentucky, was like I imagined, except the cliché of rolling hills and craggy mountains. Except the poke, and other ground cover, green. No guns were visible except the Confederate flags that flew, that hung limp, wrapped in a wan clutch, not fluttering, clinging to their poles.

June 03, 2016

When attacks on my beliefs and stances occur, they come from the right. Or from someone who has a score to settle. But here came Tunde, without personal malice, and with great charm, saying things that made me supremely uncomfortable, making it clear that he saw me as a kind of colonial force, appropriating black cultural processes and products.

September 09, 2016

From the archive, an appreciation of cookbook-memoirist Vertamae Smart-Grosvenor.

Vertamae is the sort of person who, while struggling to find work in the broad creative world, came to know James Baldwin as “Jimmy,” played the part of Big Pearl in the infamous Broadway play Mandingo, catered a record-release party for David Bowie, danced and chanted with Sun Ra & his Solar-Myth Arkestra, and inspired her daughter, who was nine at the time, to publish a volume of poems with Doubleday.

June 01, 2017

A classic John T. Edge column from the OA archive. 

One of the only places the Allman Brothers really felt at home was at Mama Louise Hudson’s soul food restaurant in Macon, Georgia.

October 11, 2016

Soon after arriving from Canada to live in the South, I became the first Latina food editor and columnist of a newspaper in North Carolina. It was 1996. My husband and I were settling into the small town of Cary, and we were the only Latinos in our neighborhood. I had been at the paper a week when one of my editors received a letter from a disgruntled subscriber, upset that her beloved paper had chosen “a Mexican” to write the cooking section. It hurt. Not only because my family is not Mexican (we’re Guatemalan), but also because the term Mexican isn’t an insult, and she clearly meant it as one. I took the slight as a challenge and set out to prove her wrong.

June 16, 2013

Cooking with Chris. My approach to cooking is one of passionate intensity that traditionally involves a great deal of what used to be called “blue” language, or plain old-fashioned cussing. My current kitchen project will be a trial, since I intend to follow a recipe for “Bible Cake.”

 

 

February 26, 2015

Grasping a starched napkin in his left hand and twirling a pair of mod eyeglasses in his right, Goren Avery shepherds the flocks who seek purchase nightly at Highlands Bar & Grill, this reliquary of a restaurant, the most vaunted in the South. This place, and, by extension, this city, is his domain.

September 18, 2015

We’ve now entered the abstract phase of this culinary rebirth, in which the idea of Southern food is as fungible and bankable as the food itself.

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