About the Author

JOHN T. EDGE is director of the Southern Foodways Alliance. He is author of several books, including Fried Chicken: An American Story, and serves as general editor of the book series Cornbread Nation: The Best of Southern Food Writing (volumes 1, 2, and 3 of which are available from the University of North Carolina Press). Sponsored by the Center for the Study of Southern Culture, University of Mississippi

Reviews

A delicious repast, encompassing the regional specialties of Southern cooking from biscuits to benne, from Coca-Cola cake to stack cakes, from collard greens to red beans and rice.--Georgia Library Quarterly

A delightful and informative read, so much so that it can be read straight through as a highly readable introduction to southern foodways. It of course serves equally well as a reference work.--Western Folklore

A primer on the nation's foremost regional cuisine.--The Courier

The volume offers much food for thought as well as food descriptions sure to make folks hungry.--The Herald-Sun

This first-of-its-kind study of Southern foodways is intellectual enough for history buffs and entertaining enough for kitchen cooks.--Delta Magazine