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

by Rick McDaniel

Book Overview

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 souffle technique thought up by skilled African American cooks.Food historian Rick...

• Format: Paperback
• Language: English
• ISBN: 1609498089
• ISBN13: 9781609498085
• Release Date: May 2011
• Publisher: The History Press
• Length: 240 Pages
• Weight: 1.25 lbs.
• Dimensions: 9.0" x 0.3" x 7.5"