![]() ![]() ![]() We created this beautiful cultural totem that actually happens to be deeply and profoundly enjoyable. We did this together-despite adversity, despite our worst instincts-because of our best instincts. There are totemic dishes that define the region: Barbecue is one of them, fried chicken is one of them, cornbread is one of them, and so is potlikker. I think of it also as the proudest and best expression of this place. Southern food is a kind of fitful dance between black and white. The book explores a big question: What is Southern food? What’s your answer? He reminded me of that when I called him at his “office,” a tin-roof tool shed in the backyard of his Oxford, Mississippi, home. The Potlikker Papers is a food history of the modern South, “the South that awakes from slumber in 1955 when the cooks and maids in Montgomery step off the buses and begin walking to work, rejecting Jim Crow,” says Edge.Įxcuse me: John T. The director of the Southern Foodways Alliance, Edge has been studying Southern food culture for more than 20 years, and his latest book arrives on shelves May 16. ![]()
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