"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."
"Explores everything from the differences between styles of Southern barbecue to New Orleans cuisine and gumbo z'herbes."
"A primer on the nation's foremost regional cuisine."
This first-of-its-kind study of Southern foodways is intellectual enough for history buffs and entertaining enough for kitchen cooks.
I'm as pleased to have this book as little Bobby Willis is to have all that food on page five.
Roy Blount Jr.
Anyone even mildly curious about what it is to be southern will find nothing here but the truth. Amen, and pass the okra.
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).
Charles Reagan Wilson is director of the Center for the Study of Southern Culture at the University of Mississippi and coeditor of the original Encyclopedia of Southern Culture