Thanks first to Luisa Weiss, my editor, who read a rambling and incoherent email of mine and saw in it a book, and to the amazingly talented Rinne Allen, for making this volume look as good as it does (and my food look better than it usually does). The pictures for the book were shot in and around Athens, Georgia; many thanks to the smart, with-it Athenians Lucy Allen Gillis, Chrissy Reed, Amanda Kapousouz, Noah Brendel, Hugh Acheson, and Hillary Brown for their contributions to the effort. And thanks to the first editon’s copyeditor, Elizabeth Norment, and proofreader, Erin Slonaker. I owe a huge thank you to Kate Norment, who read and reread this book countless times as she shepherded it through production. I am also very grateful to Alissa Faden and Darilyn Lowe Carnes, the designers, for their thoughtful and intelligent work here, who, along with Kate and Natalie Kaire, made what could have been a difficult process an absolute pleasure. Sarah Massey and Holly Dolce were the masterminds behind the new edition, and I’m forever grateful for their smart suggestions and careful edits. I’m also indebted to Sally Knapp and Ann Polke for their work on the new edition. And I very sincerely thank Patty Catalano for her close reading of some of the more science-y sections of the book.
