Going Lardcore: Adventures in New Southern Dining

Going Lardcore: Adventures in New Southern Dining

by Robert F. Moss
     
 

Pimento cheese was invented by New Yorkers. Fried green tomatoes are Yankee impostors. Rum and rye whiskey, not bourbon, were the original Southern spirits. And, nothing could be less surprising than finding good, honest cooking tucked away in a strip mall. These are just a few of the risky assertions Robert F. Moss makes in this collection of articles and essays on… See more details below

Overview

Pimento cheese was invented by New Yorkers. Fried green tomatoes are Yankee impostors. Rum and rye whiskey, not bourbon, were the original Southern spirits. And, nothing could be less surprising than finding good, honest cooking tucked away in a strip mall. These are just a few of the risky assertions Robert F. Moss makes in this collection of articles and essays on eating and drinking in the modern South.

The topics range from the stories behind classic dishes like shrimp-and-grits and she-crab soup to commentary on the current state of dining in the era of New Southern cuisine.

Product Details

ISBN-13:
2940016081762
Publisher:
Palmetto New Media
Publication date:
12/06/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Sales rank:
1,271,980
File size:
1 MB

Meet the Author

Robert F. Moss is a food writer and culinary historian from Charleston, South Carolina. He regularly contributes restaurant reviews and culinary features to the Charleston City Paper. His books include Barbecue: The History of an American Institution (2010) and Going Lardcore: Adventures in New Southern Dining (2012).

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