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Southern Cultures: The Best of Southern Food (Paperback) (ISBN-13: 9781469623887)
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Harry L. Watson
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Books
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Description
xNourishment, 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.
Author: Harry L. Watson
ISBN-10: 1469623889
ISBN-13: 9781469623887
Publisher: Unc Center for the Study of the American Sout
Language: English
Published: 12/01/2014
Pages: 176
Format: Paperback
Weight: 0.95lbs
Size: 10.03h x 7.08w x 0.43d
By Harry L. Watson
xHarry 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.
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