Southern Cultures: The Best of Southern Food - Paperback
Pay over time for orders over $35.00 with
Offers & Perks
Earn 17 points with this purchase
Added to your rewards balance after checkout.
100 points welcome bonus
Create an account and start with extra points.
Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures's debut "best of" collection gets straight to the heart of the matter: food.
For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style--including, in some quarters, whether the latter is a noun or a verb (bless your heart)--we present here a collection equal to our passions.
Culled from our best food writing, 2008-2014, this special volume serves up tomatoes, turtles, molasses, Mother Corn and the Dixie Pig, bourbon, gravy, cakes, jams, jellies, pickles, and chocolate pie. Dig in! And stay tuned for more "best of" collections to come.
Harry L. Watson is director of the Center for the Study of the American South and professor of history at the University of North Carolina at Chapel Hill. He is cofounder, with John Shelton Reed, of Southern Cultures. Marcie Cohen Ferris, professor of American studies at the University of North Carolina at Chapel Hill, is author of The Edible South and Matzoh Ball Gumbo.
Contributor(s)
Free shipping on orders over $75. Standard shipping takes 3-7 business days. Eligible items may be returned within 30 days of delivery. Conditions apply.