Southern Food

Name: Southern Food
Author: John Egerton
ISBN: 9780807844175

At Home, on the Road, in History

by John Egerton

Assisted by Ann Bleidt Egerton

Photographs by Al Clayton

Published by The University of North Carolina Press

Chapel Hill Books

Not for Sale in British Commonwealth except Canada

Publication date: June 25, 1993

ISBN 9780807844175 | 416 Pages, 8.00 × 10.00 in, 90 photos

416 Pages, 8.00 × 10.00 in, 90 photos

Paperback $45.00

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Description
Authors
Praise
Awards

Hailed as an instant classic when it appeared in 1987, John Egerton’s Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one.

John Egerton (1935-2013), a journalist known for his work in southern race relations, education, and food, was co-founder of the Southern Foodways Alliance. His articles appeared in the Washington Post, Saturday Review, New York Times Magazine, Atlanta Journal-Constitution, and many other publications. He is author or co-author of more than a dozen books, including The Americanization of Dixie and Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South.

“A superb book.”—Barbara Fairchild, Editor-in-Chief, Bon Appétit

“A rich history of Southern food, with a great section devoted to the humble start and subsequent rise in status of the catfish.”—Saveur

“I defy anyone to read so much as a page of Southern Food without developing a powerful longing for a plate of barbecue, Brunswick stew and hush puppies.”—Jonathan Yardley, Washington Post Book World