An Irrestible History of Southern Food Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue (Hardcover)
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|"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."