This Omnibus E-book brings together all four issues of Southern Cultures Volume 15, published in 2009. Volume 15 of Southern Cultures explores Lee's Tomb, how Southern evangelicals kept sin from sacred spaces, the power of memorials, W.E.B. Du Bois's unusual connection to the United Daughters of the Confederacy, sundown towns, the African American architect who designed one of the South's elite institutions during Jim Crow, and both the Mississippi Delta and Core Sound Workboats in photographs. It also includes two theme issues with multimedia content, "The Edible South" and "Music." "The Edible South," our first food issue, includes the favorite foods of our favorite writers, Drum Head Stew from the Eastern Shore of Virginia, girls' tomato clubs, Wormsloe plantation, select short films on food from our friends at the Southern Foodways Alliance on the bonus DVD, and more. Our Fall special issue is our third music issue includes a never-before-published interview with "Son" Thomas, a brief history of the boogie, Ella May Wiggins, Top Ten best of jazz, blues, country, and rock greats, Emmett Till in music and song, and more. Enhanced with the 20 music tracks from the bonus CD, "Cool-Water Music," it brings together yet another eclectic mix of folk, blues, country, and alternative rock, from Pete Seeger to Whistlin' Britches to Charlie Louvin and George Jones to the Rosebuds. A feast! Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sponsored by the University of North Carolina at Chapel Hill's Center for the Study of the American South.

Renowned folklorist William R. Ferris has captured the voices of southern musicians, artists, writers, and thinkers for forty years—and we have been proud to publish his work in Southern Cultures for nearly half of that time. To celebrate Southern Cultures' 20th anniversary, we present our inaugural special omnibus ebook, The William R. Ferris Reader. Collected here for the first time are all 20 of Bill Ferris's essays and interviews as they have appeared in our pages between 1995 and 2013, as well as an introduction to the collection by Ferris. From folk humor to moon pies to Faulkner, Welty, Walker, and so much more, we are delighted to share this special collection of a favored friend, mentor, and colleague.

This book provides a sequel to Robert Ford's comprehensive reference work A Blues Bibliography, the second edition of which was published in 2007. Bringing Ford's bibliography of resources up to date, this volume covers works published since 2005, complementing the first volume by extending coverage through twelve years of new publications. As in the previous volume, this work includes entries on the history and background of the blues, instruments, record labels, reference sources, regional variations, and lyric transcriptions and musical analysis. With extensive listings of print and online articles in scholarly and trade journals, books, and recordings, this bibliography offers the most thorough resource for all researchers studying the blues.

Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This Omnibus E-Book brings together for the first time the first 10 books published in the series. You'll find: Buttermilk by Debbie Moose Pecans by Kathleen Purvis Peaches by Kelly Alexander Tomatoes by Miriam Rubin Biscuits by Belinda Ellis Bourbon by Kathleen Purvis Okra by Virginia Willis Pickles and Preserves by Andrea Weigl Sweet Potatoes by April McGreger Southern Holidays by Debbie Moose Included are almost 500 recipes for these uniquely Southern ingredients.

The five volumes in A History of the Book in America offer a sweeping chronicle of our country's print production and culture from colonial times to the end of the twentieth century. This interdisciplinary, collaborative work of scholarship examines the book trades as they have developed and spread throughout the United States; provides a history of U.S. literary cultures; investigates the practice of reading and, more broadly, the uses of literacy; and links literary culture with larger themes in American history. Now available for the first time, this complete Omnibus ebook contains all 5 volumes of this landmark work. Volume 1 The Colonial Book in the Atlantic World Edited by Hugh Amory and David D. Hall 664 pp., 51 illus. Volume 2 An Extensive Republic: Print, Culture, and Society in the New Nation, 1790-1840 Edited by Robert A. Gross and Mary Kelley 712 pp., 66 illus. Volume 3 The Industrial Book, 1840-1880 Edited by Scott E. Casper, Jeffrey D. Groves, Stephen W. Nissenbaum, and Michael Winship 560 pp., 43 illus. Volume 4 Print in Motion: The Expansion of Publishing and Reading in the United States, 1880-1940 Edited by Carl F. Kaestle and Janice A. Radway 688 pp., 74 illus. Volume 5 The Enduring Book: Print Culture in Postwar America Edited by David Paul Nord, Joan Shelley Rubin, and Michael Schudson 632 pp., 95 illus.

Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find: Shrimp by Jay Pierce Gumbo by Dale Curry Catfish by Paul and Angela Knipple Crabs & Oysters by Bill Smith Beans & Field Peas by Sandra A. Gutierrez Sunday Dinner by Bridgette A. Lacy Greens by Thomas Head Barbecue by John Shelton Reed Bacon by Fred Thompson Chicken by Cynthia Graubart Included are almost 500 recipes for these uniquely Southern ingredients.

A world list of books in the English language.