by Joseph Dabney From the publisher: The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: […]
Tag: Southern
Edible South: The Power of Food and the Making of an American Region
by Marcie Cohen Ferris From the publisher: In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly […]
An Irresistible History of Southern Food: a history of Southern food through recipes
by Rick McDaniel From the publisher: 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. […]
Bound to the Fire: the history of enslaved cooks who helped invent American cuisine
by Kelley Fanto Deetz From the publisher: In grocery store aisles and kitchens across the country, smiling images of “Aunt Jemima” and other historical and fictional black cooks can be found […]
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
by Adrian Miller From the publisher: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter […]
Potlikker Papers: A Food History of the Modern South
by John T. Edge From the publisher: A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades. Like […]
Cooking Gene: A Journey Through African American Culinary History in the Old South
by Michael W. Twitty From the publisher: A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food […]
Cooking in Other Women’s Kitchens: Domestic Workers in the South,1865-1960
by Rebecca Sharpless From the publisher: As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs […]
Building Houses out of Chicken Legs: Black Women, Food, and Power
by Psyche A. Williams-Forson From the publisher: Chicken–both the bird and the food–has played multiple roles in the lives of African American women from the slavery era to the present. It has […]
Black Rice: a history of rice and enslaved Africans
by Judith A. Carney From the publisher: Few Americans identify slavery with the cultivation of rice, yet rice was a major plantation crop during the first three centuries of settlement in the […]