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
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
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