“ attributes Southern cuisine’s roots to the region’s twin scourges of poverty and racism and credits the leading virtues of Southern cooking to the many African Americans whose shaping of traditions was for so many decades either ignored or outright suppressed…Edge’s research and command of prose make this a necessary history.” -Booklist (starred review) Fisher Distinguished Writing Award in 2012. He won the James Beard Foundation's M.F.K. His work has been featured in the Best Food Writing compilation. He is a contributing editor at Garden & Gun, a columnist for the Oxford American, a columnist for Southern Living and a contributor to The New York Times. Edge is a writer, author and director of the Southern Foodways Alliance. Southern cooking is rich, not only in flavor, but also history! This food book offers historical insight on the food and nutrition in the antebellum South.
0 Comments
Leave a Reply. |