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From the Publisher"A delightful and informative read, so much so that it can be read straight through as a highly readable introduction to southern foodways. It of course serves equally well as a reference work."
"Explores everything from the differences between styles of Southern barbecue to New Orleans cuisine and gumbo z'herbes."
— Southern Register
"A primer on the nation's foremost regional cuisine."
— The Courier
This first-of-its-kind study of Southern foodways is intellectual enough for history buffs and entertaining enough for kitchen cooks.
I'm as pleased to have this book as little Bobby Willis is to have all that food on page five.
—Roy Blount Jr.
Anyone even mildly curious about what it is to be southern will find nothing here but the truth. Amen, and pass the okra.