Francesca T. Royster’s Black Country Music weaves history, criticism, and memoir into an elegant narrative that challenges assumptions about what country music can be. Royster will appear at the 2022 Southern Festival of Books in Nashville on October 14-16.
Historian Aram Goudsouzian has partnered with artist Bill Murray and editor Vijay Shah to produce Man on a Mission, a graphic history chronicling James Meredith’s struggle to integrate the University of Mississippi in 1962. Goudsouzian will discuss and the book at Novel in Memphis on September 27.
FROM THE CHAPTER 16 ARCHIVE: In Mastodons to Mississipians: Adventures in Nashville’s Deep Past, Aaron Deter-Wolf and Tanya M. Peres offer a brief, fascinating survey of the Nashville region’s rich archaeological record and a primer on the human communities that thrived there thousands of years before Timothy Demonbreun arrived. The book is also a plea for preservation of sites under threat from the city’s raging development boom, as well as a sobering acknowledgment of what has already been lost. Aaron Deter-Wolf and Tanya M. Peres will appear at the 2022 Southern Festival of Books in Nashville on October 14-16.
FROM THE CHAPTER 16 ARCHIVE: With her latest novel, I Must Betray You, award-winning YA author Ruta Sepetys returns to the difficult task of telling an unfamiliar story from history: the struggles of people living under the brutal Ceaușescu regime in Romania in the late 1980s. Sepetys will appear at the 2022 Southern Festival of Books in Nashville on October 14-16.
Bruce Holsinger’s new novel, The Displacements, imagines America’s first Category Six hurricane hitting South Florida and East Texas, uprooting millions of people. He answered questions from Chapter 16 about the way natural disasters exacerbate cultural divides but reveal everyday heroism. Holsinger will appear at the Southern Festival of Books in Nashville, October 14-16.
FROM THE CHAPTER 16 ARCHIVE: In Cooked: A Natural History of Transformation, Michael Pollan apprentices himself to four culinary experts: a barbeque pit-master, a brazier, a baker, and a fermenter. By mastering their techniques, he writes, we can wrest the kitchen away from Big Food and reclaim both our food chain and our selves.
