The Potlikker Papers(Reprint) A Food History of the Modern South by JohnT. Edge Paperback, 384 Pages, Published 2018 by Penguin Books ISBN-13: 978-0-14-311101-6, ISBN: 0-14-311101-9
"“The one food book you must read this year."—Southern Living One of Christopher Kimball’s Six Favorite Books About FoodA people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set as ..."
"Everybody has one in their collection You know one of those old spiral or plastic tooth bound cookbooks sold to support a high school marching band a church or the local chapter of the Junior League These recipe collections reflect with unimpeachable authenticity the dishes that define communities chicken and dumplings macaroni and cheese chess pie When the Southern Foodways Alliance began curating a cookbook it was to these spiral boun ..."
Hog Meat and Hoecake(Reprint) Food Supply in the Old South, 1840-1860 (Southern Foodways Alliance Studies in Culture, People, and Place Ser.) by Sam Bowers Hilliard, James C. Cobb, JohnT. Edge, Sara Camp Milam Paperback, 312 Pages, Published 2014 by University Of Georgia Press ISBN-13: 978-0-8203-4676-2, ISBN: 0-8203-4676-4
"When historical geographer Sam B. Hilliard's book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region's history, culture, and politics, and it has since become a landmark of foodways scholarship. In the book Hilliard examines the food supply, dietary habits, and agricultural choices of the antebellum American South, including ..."