“A primer on the nation’s foremost regional cuisine.” — The Courier
“A delicious repast, encompassing the regional specialties of Southern cooking from biscuits to benne, from Coca-Cola cake to stack cakes, from collard greens to red beans and rice.” — Georgia Library Quarterly
“The volume offers much food for thought as well as food descriptions sure to make folks hungry.” — The Herald-Sun
“This first-of-its-kind study of Southern foodways is intellectual enough for history buffs and entertaining enough for kitchen cooks.” — Delta Magazine
“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.” — Western Folklore
“The fact that southern food, real southern food, is thriving in an age of homogenization, globalization, and desensitization is due in no small part to the efforts of John T. Edge and the Southern Foodways Alliance. This volume of The New Encyclopedia of Southern Culture is their testament. Anyone even mildly curious about what it is to be southern will find nothing here but the truth. Amen, and pass the okra.” — Alton Brown
“I'm as pleased to have this book as little Bobby Willis is to have all that food on page five.” — Roy Blount Jr.
