By Rick McDaniel
Wrong. The fried fowl and collard vegetables are African, the rice is from Madagascar, the candy potatoes got here to Virginia from the Peruvian Andes through Spain, and the spoon bread is a wedding of local American corn with the French soufflé process notion up via expert African American cooks.
Food historian Rick McDaniel takes a hundred and fifty of the South's best-loved and so much scrumptious recipes and tells the best way to cause them to and the background at the back of them. From fried chook to gumbo to Robert E. Lee Cake, it is a background lesson that would make your mouth water.
What southerners this day examine conventional southern cooking was once particularly one of many world's first foreign cuisines, a mélange of ecu, local American and African meals and affects introduced jointly to shape one of many world's most original and recognizable cuisines.
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An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue (American Palate) by Rick McDaniel