April 22, 2011

Barbecue is one of the South’s most beloved foods and has long played an important role in the foodways of the region.

As much as we Southerners love our country ham, tenderloin biscuits and smothered pork chops, we will run over them all to get to a plate of barbecue. It is a subject that is guaranteed to get two people from different parts of the South into a spirited discussion ending in either a lifelong friendship or a fistfight.

April 15, 2011

An Irresistible History of Southern Food is the first book by Southern food historian, chef and author Rick McDaniel. The book examines how European, Native American and African influences, foods and cooking techniques combined to form the unique blend that is Southern cooking. From the earliest interactions between Spanish explorers and Native Americans to the Continue reading →