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An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue (The South) Hardcover


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Product Details

  • Hardcover: 240 pages
  • Publisher: The History Press (April 15, 2011)
  • Language: English
  • ISBN-10: 1609491939
  • ISBN-13: 978-1609491932
  • Product Dimensions: 9 x 7.5 x 0.7 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,123,603 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

The South has always been celebrated for its food--a delectable blend of ingredients and cooking techniques connected to the region's rich soil and bountiful waters. And oftentimes what makes a recipe Southern is as much a state of mind as it is a matter of geography--Southerners simply decide a particular food is Southern, and that s that. From the earliest days of settlement, when colonists struggled to survive on a diet of dogs, cats, rats and poisonous snakes, to an era defined by sumptuous dining that blended European, Native American and African cuisines, Southern food truly stems from a unique tradition. Respected Southern food historian and chef Rick McDaniel explores the history of over 150 recipes, from Maryland stuffed ham to South Carolina chicken bog to New Orleans shrimp Creole, without forgetting the meal's crowning glory: dessert.

About the Author

Rick McDaniel is a food historian, culinary anthropologist and author who specializes in the food of the American South with a particular interest in the Federal and Antebellum periods. He is the author of An Irresistible History of Southern Food (History Press, 2011).  
The New York Times, MSNBC and newspapers and magazines throughout the South have interviewed McDaniel about Southern food history and traditional recipes. He has been a consultant to the producers of Diners, Drive-ins and Dives on the Food Network and Anthony Bourdain's No Reservations on the Travel Channel, as well as a Southern Regional panelist for the James Beard Foundation's chef and restaurant awards. His website, chefrick.com, has been featured in the New York Times and was selected as one of the best Internet resources on American cookery by the University of Oregon and the Carnegie Library of Pittsburgh. 
His first book, An Irresistible History of Southern Food is in the reference collections of Duke University, UNC-Chapel Hill, The University of Chicago and Harvard University.

More About the Author

Rick McDaniel is a food historian, culinary anthropologist and author specializing in the food of the American South.
McDaniel has served as a southern regional judge for the James Beard Foundation chef and restaurant awards and as a consultant to the producers of Diners, Drive-Ins and Dives on Food Network and Anthony Bourdain's No Reservations on Travel Channel. His first book, An Irresistible History of Southern Food (The History Press, 2011) is in the academic libraries of Duke University, the University of Chicago and Harvard University.

Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Amber J. on July 26, 2011
Format: Hardcover
I LOVED this book. It's well written, well researched, and really funnny at times. I loved that Chef Rick to old recipes from receipt books and translated them for the modern cook-and WOAH they are good. A really fun read and makes a great gift.
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5 of 5 people found the following review helpful By Suzanne on August 27, 2011
Format: Hardcover Verified Purchase
I was raised in the deep South. This is one of the best cookbooks on Southern Cooking. I love this book and I know real, true Southern Cooking. This is great and the history of the food is very interesting. I want to send this to some of my "Yankee Friends", so they can learn how to cook Southern style. Thank you Mr. Rick McDaniel for all of your hard work, it shows in your book.
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5 of 5 people found the following review helpful By John Dorner IV on July 16, 2011
Format: Hardcover
This book is half cookbook, half history and half novel but it adds up to one fascinating read. I read it like a novel before bed and then tried the recipes the next day! I was surprised to find myself quoting facts and phrases from a 'cookbook'. As a transplanted Yankee, my appreciation for Southern food, and Southern history, was awakened and so were my tatsebuds. I was also able to make healthier versions of the recipes but my truly southern friends can always tell the difference!

Written by Coco (John's wife)
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By Maine rose on January 7, 2014
Format: Hardcover Verified Purchase
Almost NO history of the foods used in each receipt. VERY disappointing. Standard common recipes, nice format though. Nicely illustrated
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3 of 5 people found the following review helpful By Royce Smith on June 21, 2011
Format: Hardcover
This is not just a cookbook, not just a history book, it's a lot of both. Written in a singular style that only comes from experience, long hours of research, hours upon hours in the kitchen, a true love of the subject matter and a wit and wisdom that one can only be born with. The history is fascinating, the recipes are authentic and, having sampled more than a few personally (prepared by the man hisself) I can attest to their voracity and total southern yumminess. This is a must have book for everyone interested in southern food, whether it be for edification, preparing or eating, or all of the above. Yes, I know the author personally and have for years, but I have the book and it is worth every penny, every minute of reading time. It's a cookbook/history book that's actually hard to put down!
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