An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue

An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue

by Rick McDaniel
     
 

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Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right?
Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the…  See more details below

Overview


Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right?
Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French soufflé technique thought up by skilled African American cooks.
Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water.
What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mélange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable

Product Details

ISBN-13:
9781609498085
Publisher:
History Press, The
Publication date:
05/14/2011
Pages:
240
Product dimensions:
7.50(w) x 8.90(h) x 0.50(d)

Meet the Author


Rick McDaniel has been a working journalist for thirty years and a full-time food writer for more than a decade. A member of the Southern Foodways Alliance, he is dedicated to preserving Southern culinary heritage by collecting and publishing historical recipes. The New York Times, MSNBC and newspapers and magazines throughout the South have interviewed McDaniel about Southern food history and traditional recipes. His website, chefrick.com, has been featured in the New York Times and was selected as one of the best Internet resources on American cookery by the University of Oregon and the Carnegie Library of Pittsburgh.

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