Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue (American Palate)

Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right?Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French soufflé technique thought up by skilled African American cooks.Food historian Rick ...

By Rick McDaniel
Series: American Palate
Hardcover: 240 pages
Publisher: Arcadia Publishing (May 14, 2011)
Language: English
ISBN-10: 1609491939
ISBN-13: 978-1609491932
Product Dimensions: 7.5 x 0.3 x 9 inches
Amazon Rank: 2534015
Format: PDF ePub djvu ebook

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I’m a Texan, and while we fought for the South in the Civil War, I’m not sure our state was ever fully accepted as a Southern State. As for our food, much of it is very Southern indeed, while most of it shows the influence of Mexico decidedly. But I

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