An Irresistible History of Southern Food - Rick McDaniel

An Irresistible History of Southern Food

By Rick McDaniel

  • Release Date - Published: 2011-05-14
  • Book Genre: United States
  • Author: Rick McDaniel
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An Irresistible History of Southern Food Rick McDaniel read online review & book description:

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 souffl� technique thought up by skilled African American cooks.

Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water.

What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a m�lange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.

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