Southern Food: At Home, on the Road, in History

by John Egerton

Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one.

Genres: Cookbooks, Food, Cooking, History, Travel, Southern, Nonfiction

416 pages, Paperback

First published January 1, 1987

Reviews

[Lynn Pohlman]

If you're a foodie this book is for you. Interesting and chock-full of information on how certain foods originated in the South. Also a great road trip on the restaurants of the South, and recipes.

[David-anselm]

This is a textbook for my ETSU audit class = Foodways of the Appalachian Mountains.