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

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

by Rick McDaniel
 
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

Overview

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.

Product Details

ISBN-13:
9781609491932
Publisher:
History Press, The
Publication date:
05/14/2011
Pages:
240
Product dimensions:
7.40(w) x 9.10(h) x 0.70(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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