A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomic habits from the sparse diet of the first settlers on the Atlantic shore, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South.
--This text refers to the
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Book Description
Editorial Reviews
About the Author
Joe Gray Taylor (1920-1987) was professor and head of the Department of History at McNeese State University, Lake Charles, Louisiana. He is the author of Louisiana Reconstructed, 1863-1877 and Louisiana: A Bicentennial History, among other books, as well as recipient of both the Louisiana Literary Award and the L. Kemper Williams Prize for History in 1976.
John Egerton lives in Nashville, Tennessee and writes about the South. He is the author of Southern Food: At Home, on the Road, in History, Side Orders: Small Helpings of Southern Cookery and Culture, and The Americanization of Dixie. --This text refers to the Paperback edition.
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
Informative and fun Southern history,
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This review is from: Eating, Drinking, and Visiting in the South: An Informal History (Paperback)
This book focuses on domestic life in the South during the period of European settlement. It makes clear that many of the white farm families would not have survived had they not had the cooperation and instruction in practical living techniques generously provided by their native neighbors. I was amused at how many of the "Southern" traditions of food and cooking that I grew up with are really Native American traditions that were adopted by the settlers. Gray is an entertaining writer who has gathered many facts that may appear trivial, but which help to develop a detailed picture of what life was like on the frontier when the frontier was east of Atlanta.
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