Eating, Drinking, and Visiting in the South

By Joe Gray Taylor,

Book cover of Eating, Drinking, and Visiting in the South: An Informal History

Book description

A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomy from the sparse diet of Jamestown settlers, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South.…

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Why read it?

1 author picked Eating, Drinking, and Visiting in the South as one of their favorite books. Why do they recommend it?

In 1982 “culinary studies” had yet to be invented, but that year Joe Gray Taylor, known primarily as a historian of Louisiana, published this spritely history, looking at what Southern people have eaten, from the meager diet of aboriginal Indians to instant grits and canned biscuits, with all the good and bad stuff in between, taking appropriate note of how diet has reflected race and class differences. Taylor packed his book with memorable detail: for instance, I will not soon forget that ground okra seeds served for coffee in the blockaded Confederacy. When the book was reprinted in 2008, John…

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