Synopses & Reviews
This 7th volume of The New Encyclopedia of Southern Culture marks the first encyclopedia on the food cultures of the South. Articles explore not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities.
Review
I'm as pleased to have this book as little Bobby Willis is to have all that food on page five.
Roy Blount Jr.
Review
Anyone even mildly curious about what it is to be southern will find nothing here but the truth. Amen, and pass the okra.
Alton Brown
Review
"Explores everything from the differences between styles of Southern barbecue to New Orleans cuisine and gumbo z'herbes."
Southern Register
Review
This first-of-its-kind study of Southern foodways is intellectual enough for history buffs and entertaining enough for kitchen cooks.
Delta Magazine
Review
"A delightful and informative read, so much so that it can be read straight through as a highly readable introduction to southern foodways. It of course serves equally well as a reference work."
-Western Folklore "Explores everything from the differences between styles of Southern barbecue to New Orleans cuisine and gumbo z'herbes."
Southern Register "A primer on the nation's foremost regional cuisine."
The Courier This first-of-its-kind study of Southern foodways is intellectual enough for history buffs and entertaining enough for kitchen cooks.
Delta Magazine I'm as pleased to have this book as little Bobby Willis is to have all that food on page five.
Roy Blount Jr. Anyone even mildly curious about what it is to be southern will find nothing here but the truth. Amen, and pass the okra.
Alton Brown
Synopsis
"Sponsored by the Center for the Study of Southern Culture at the University of Mississippi."
About the Author
John T. Edge is director of the Southern Foodways Alliance. He is author of several books, including Fried Chicken: An American Story, and serves as general editor of the book series Cornbread Nation: The Best of Southern Food Writing (volumes 1, 2, and 3 of which are available from the University of North Carolina Press). Charles Reagan Wilson is director of the Center for the Study of Southern Culture at the University of Mississippi and coeditor of the original Encyclopedia of Southern Culture.