The Edible South

“Extensively researched, The Edible South takes a new perspective on the American region and its rich, tumultuous history.” — A Saveur September 2014 Best Food and Drink Release

“Not only does Ferris pinpoint and chronicle evocative moments throughout the South’s larger history, but she manages to eloquently express how this history shaped southern cuisine and, to a greater extent, southern identity.” — Oxford American

“For anyone wishing to pursue a study of the South through comestibles, [The Edible South] is probably the best place to start. . . . I implore you: Dig in!” — Southern Register

“This is a landmark study, thoroughly researched, clearly conveyed, and packed with illustrations. Ferris provides scholars and general readers much to savor.” — American Historical Review

“In this colorful and well-researched history, [Ferris] shows persuasively how food has shaped and nourished Southern identity.” — Kirkus

“Ferris has exhaustively traced the origins of southern cooking. . . . [She] delves into the South’s most significant foods. . . [and] performs a particularly important job by painstakingly explaining just how slave culture and subsequent Jim Crow laws and segregation made southern cooking unique.” — Booklist

“A weighty, well-researched study of what are nowadays called ‘foodways.’” — Colman Andrews, The Wall Street Journal

“Impressive.” — Daily Beast

“A monumental book, which examines the relationship between Southern culture and cuisine at watershed moments in the region’s history.” — Charleston Post and Courier

“Everything you need to know about a cherished but endangered foodway.” — The Pilot