Southern Food
Book description
Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for…
Why read it?
2 authors picked Southern Food as one of their favorite books. Why do they recommend it?
In the Twentieth Century, the U.S. took stock of its regional specialties, resulting in landmark publications around the country. Many of the resulting books then and now tend to fixate on recipes alone, the tip of the culinary iceberg.
During the 1980s, John Egerton meandered around the South looking for vestiges of vittles only found there at a time when regional cooking specialties across the US seemed to be fading fast. With snippets of travel writing, interviews with artisans, anecdotes, and recipes, Southern Food demonstrated the culinary vitality and diversity of the South in one volume.
Egerton’s work revealed the…
From Andrew's list on reads for when you’re hungry.
Egerton was a prolific journalist and historian, and he was the godfather of the movement to study southern food.
He showed that from the beginning of southern history food was central to the region’s image, its personality, and its character. He visited over 200 cafes, plate lunch diners, boardinghouses, barbecue shacks, seafood places, and others, both plain and fancy.
The book has recipes for 150 time-tested dishes and a bibliography of 250 Southern cookbooks. Well-selected photographs of southern eating scenes illustrate the book.
Edgerton brought together fine-dining chefs, home cooks, waiters, restaurant owners, and customers to give readers a lively…
From Charles' list on savoring Southern foods.
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