Ronni Lundy

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Ronni Lundy, the award-winning author of Victuals: An Appalachian Journey, with Recipes (Clarkson Potter, 2016), has been writing about the food, music and culture of the southern Appalachians and the American South for more than 30 years.

In 2017, Victuals, received the coveted James Beard Award for Book of the Year, as well as best American Cookbook honors from both the Beards and the International Association of Culinary Professionals. The book was also shortlisted for The Art of Eating Prize and reached the Elite Eight in the annual Piglet competition. 

Ronni’s other nine books, include Shuck Beans, Stack Cakes and Honest Fried Chicken (Atlantic, 1990), named by Gourmet as one of the six essential cookbooks on Southern food, and Sorghum’s Savor, (University Press of Florida, 2015). Lundy was also the editor of Cornbread Nation 3: Foods of the Mountain South. (University of North Carolina Press, 2005).

A founding member of the Southern Foodways Alliance, she is a former board member and recipient of that organization’s Craig Claiborne Lifetime Achievement Award recognizing her work as a writer covering both food and music. Lundy is also a founder of the Appalachian Food Summit.

 She has served as writer and/or editor at newspapers (Louisville Times/Courier Journal), magazines (Gourmet, Esquire, Eating Well, The Zenchilada, Louisville) and as editor at Lark Book, She is a frequent reader for university presses including Kentucky, North Carolina, Illinois, Mississippi and Chicago.

Born in Corbin, Kentucky and raised in Louisville with strong ties to the mountains, she often writes from the perspective and about the experience of the Appalachian diaspora. She is happy to find herself in her beloved mountains again as a present resident of Burnsville, NC.

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