Adrian Miller’s The President’s Kitchen Cabinet aims to fill in the “historical silhouettes” of the black culinary figures whose influence he noted while researching his first book.
Gear up for our twentieth Southern Foodways Symposium with these insightful reads, listens, and watches.
As he researched the influence and reputation of world cuisines, Dr. Krishnendu Ray noted that Southern food takes a beating. In this interview for Gravy, Ray shares his thoughts on Southern food’s place and future.
If food in general, and Southern food in particular, does indeed wield this power to unite individuals who espouse opposing worldviews, Consuming Identity: The Role of Food in Redefining the South seeks to explain why.
We know we’re biased, but we think this project is a soaring, powerful contribution to the conversation about our ever-changing region, told through the narratives of the farmers and cooks and waiters who did the work.
Friday March 31 at 10:30 a.m., Toni Tipton-Martin speaks about her book, The Jemima Code, at Oxford Conference for the Book.
These articles out of the Carolinas caught our attention last week.
From Teacakes to Tamales features more than 100 culturally diverse recipes, handed down from grandparent to grandchild, along with black-and-white photographs and nostalgic stories centering on these family dishes.
For a great range of recipes simple and elaborate, alongside insightful commentary and a fair share of storytelling, The Basque Book is a valuable resource both culinary and cultural.