Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?
As the fields of food criticism, food journalism, and food studies increasingly turn their attention to questions of authenticity and appropriation, The Ethnic Restaurateur provides an essential perspective on the subject.
Since the mid-1990s, an influx of Latino immigrants has radically transformed what Southerners expect of Mexican food. In this oral history project, we focus on Kentucky.
