Southern cooking was an act of art and love at one time, according to restaurateur Martha Stamps, but during the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the workforce in ever-increasing numbers, their lives became so busy that eating became an inconvenience and cooking a chore. Anything that could make the job of feeding the family more convenient was hallowed. Instant meals, frozen foods, microwaves - these became the staples of "cooking," replacing the knowledge and techniques previously handed down from generation to generation. Casserole cuisine - "just add Velveeta and a can of cream of mushroom soup" - pushed aside the traditional hearty cuisine of the South. Blessedly, a change is occurring throughout the nation and particularly in the South. Today"s homemakers are looking to get back in touch with the foods and character that previous generations took for granted. The cuisine celebrated in The New New...