Charleston County Public Library

An irresistible history of Southern food, four centuries of black-eyed peas, collard greens & whole hog barbecue, Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith

eng

Includes bibliographical references and index

illustrations

index present

non fiction

An irresistible history of Southern food

bibliography

711641669

Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith

four centuries of black-eyed peas, collard greens & whole hog barbecue

"The South has always been celebrated for its food--a delectable blend of ingredients and cooking techniques connected to the region's rich soil and bountiful waters. And oftentimes what makes a recipe Southern is as much a state of mind as it is a matter of geography--Southerners simply decide a particular food is Southern, and that's that.... [This book] explores the history of over 150 recipes, from Maryland stuffed ham to South Carolina chicken bog to New Orleans shrimp Creole, without forgetting the meal's crowning glory: dessert."--P. [4] of cover

The table of our ancestors: Southern food, 1607-the present -- The Southern kitchen -- Appetizers, knickknacks and snacks -- Rice and grits -- The Southern seas: fish and shellfish -- The incredible, edible pig -- The gospel bird: chicken -- Wild game -- The old iron pot: gumbos, soups and stews -- The Southern garden: vegetables and fruit -- Glory in a jar: pickles, relishes, jams and preserves -- Corn bread, biscuits and other breads -- Gravies, sops, sauces and condiments -- Iced tea (and a few stronger beverages) -- Just a little something sweet: Southern desserts

Southern food