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by Rick McDaniel

From the publisher: The South has always been celebrated for its food–a delectable blend of ingredients and cooking techniques connected to the region’s rich soil and bountiful waters. And oftentimes what makes a recipe Southern is as much a state of mind as it is a matter of geography–Southerners simply decide a particular food is Southern, and that s that.

From the earliest days of settlement, when colonists struggled to survive on a diet of dogs, cats, rats and poisonous snakes, to an era defined by sumptuous dining that blended European, Native American and African cuisines, Southern food truly stems from a unique tradition. Respected Southern food historian and chef Rick McDaniel explores the history of over 150 recipes, from Maryland stuffed ham to South Carolina chicken bog to New Orleans shrimp Creole, without forgetting the meal’s crowning glory: dessert.

Rick McDaniel is a food historian, culinary anthropologist and author who specializes in the food of the American South with a particular interest in the Federal and Antebellum periods.

The History Press, 2011

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