The Best of Southern Food
ByPublisher Description
Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures’s debut “best of” collection gets straight to the heart of the matter: food.
For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether the latter is a noun or a verb (bless your heart)—we present here a collection equal to our passions.
Culled from our best food writing, 2008–2014, this special volume serves up tomatoes, turtles, molasses, Mother Corn and the Dixie Pig, bourbon, gravy, cakes, jams, jellies, pickles, and chocolate pie. Dig in! And stay tuned for more “best of” collections to come.
For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether the latter is a noun or a verb (bless your heart)—we present here a collection equal to our passions.
Culled from our best food writing, 2008–2014, this special volume serves up tomatoes, turtles, molasses, Mother Corn and the Dixie Pig, bourbon, gravy, cakes, jams, jellies, pickles, and chocolate pie. Dig in! And stay tuned for more “best of” collections to come.
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About Harry L. Watson
Harry L. Watson is director of the Center for the Study of the American South and professor of history at the University of North Carolina at Chapel Hill. He is cofounder, with John Shelton Reed, of Southern Cultures. Marcie Cohen Ferris, professor of American studies at the University of North Carolina at Chapel Hill, is author of The Edible South and Matzoh Ball Gumbo.
Other books by Harry L. Watson
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