The Best of Southern Food
Selected Essays from Southern Cultures, 2008-2014
Edited by Harry L. Watson, Marcie Cohen Ferris
176 pp., 7 x 10, 82 halftones, contains an introduction plus 10 essays and 1 poem about food published in Southern Cultures 2008-2014
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Paperback ISBN: 978-1-4696-2388-7
Published: December 2014 -
E-book EPUB ISBN: 978-1-4696-2389-4
Published: December 2014 -
E-book PDF ISBN: 979-8-8908-5088-1
Published: December 2014
Buy this Book
- Paperback $18.00
- E-Book $11.99
Distributed for the University of North Carolina at Chapel Hill Center for the Study of the American South
Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures's debut "best of" collection gets straight to the heart of the matter: food.
For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether the latter is a noun or a verb (bless your heart)—we present here a collection equal to our passions.
Culled from our best food writing, 2008–2014, this special volume serves up tomatoes, turtles, molasses, Mother Corn and the Dixie Pig, bourbon, gravy, cakes, jams, jellies, pickles, and chocolate pie. Dig in! And stay tuned for more "best of" collections to come.
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