Irresistible History of Southern Food:: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecuen (American Palate)

(Part of the American Palate Series)

by Rick McDaniel

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Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffle technique thought up by skilled African American cooks.Food historian Rick...

Format:Paperback

Language:English

ISBN:1609498089

ISBN13:9781609498085

Release Date:May 2011

Publisher:The History Press

Length:240 Pages

Weight:1.30 lbs.

Dimensions:9.0" x 0.3" x 7.5"

Related Subjects

Cooking Cooking History Holiday Cooking

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Irresistible History of Southern Food:: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecuen (American Palate)

(Part of the American Palate Series)

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