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Southern cooking is rich, not only in flavor, but also history! This food book offers historical insight on the food and nutrition in the antebellum South. John T. Edge is a writer, author and director of the Southern Foodways Alliance. He is a contributing editor at Garden & Gun, a columnist for the Oxford American, a columnist for Southern Living and a contributor to The New York Times. His work has been featured in the Best Food Writing compilation. He won the James Beard Foundation's M.F.K. Fisher Distinguished Writing Award in 2012.

Advance praise for THE POTLIKKER PAPERS:

“[Edge] attributes Southern cuisine’s roots to the region’s twin scourges of poverty and racism and credits the leading virtues of Southern cooking to the many African Americans whose shaping of traditions was for so many decades either ignored or outright suppressed…Edge’s research and command of prose make this a necessary history.” —Booklist (starred review)

“In the South, Edge notes, food and eating intertwine inextricably with politics and social history, and he deftly traces these connections from the civil rights movement to today’s Southern eclectic cultural cuisine…[An] excellent culinary history.” —Publishers Weekly (starred review)

“What will stick with most readers are the vignettes about specific chefs, restaurants, food producers, food marketers, politicians, celebrities, and race-based relationships…Without question, this is a book for foodies, but it is also for readers who may be indifferent to the food they consume yet care deeply about regionalism, individual health, and race relations.” —Kirkus (starred review)

“There are certain writers who you just know have found the perfect form for their creative expression, and so it is with John T. Edge, our preeminent chronicler of southern food and culture. In this rich, compact history of the South through its food and cooks—from Martin Luther King’s favorite fried chicken artist in Montgomery, Georgia Gilmore, to The New York Times’s long-reigning food editor Craig Claiborne—Edge has produced a wonderful narrative of the region’s evolution on race, gender, and justice, with a light-handed knowingness at once sympathetic and critical.” —Diane McWhorter, Pulitzer Prize-winning author of Carry Me Home

“If I know anything about Southern cuisine it’s because of John T. Edge. Somehow he’s weaved together a story of how Southern food shaped, not only what was on the table, but American history.” —David Chang, CEO/Founder, Momofuku

“John T. Edge has unearthed an extraordinary people’s history of the South, brilliantly told through its most influential export: food. Like its namesake broth, The Potlikker Papers is a concentrated, complicated account of the little-known cooks and humble community-builders who fed each other and fueled a movement for inclusion.” —Beth Macy, author of Truevine and Factory Man

The Potlikker Papers: A Food History of the Modern South Cover Image
ISBN: 9781594206559
Availability: Hard to Find
Published: Penguin Press - May 16th, 2017