An Irresistible History of Southern Food

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AN IRRESISTIBLE HISTORY OF SOUTHERN FOOD File Name :an-irresistible-history-of-southern-food.pdf
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Fried fowl, rice and gravy, candy potatoes, collard vegetables and spoon bread - all suitable old style, down-home southern foods, proper?�
Wrong. The fried hen and collard veggies are African, the rice is from Madagascar, the candy potatoes came to Virginia from the Peruvian Andes thru Spain, and the spoon bread is a wedding of Native American corn with the French souffl� technique thought up by skilled African American cooks.

Food historian Rick McDaniel takes one hundred fifty of the Souths nice-cherished and most scrumptious recipes and tells a way to make them and the records at the back of them. From fried chook to gumbo to Robert E. Lee Cake, its a records lesson to be able to make your mouth water.

What southerners these days recall conventional southern cooking turned into in reality one of the worlds first global cuisines, a m�lange of European, Native American and African foods and affects introduced collectively to form one of the worlds most particular and recognizable cuisines.

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