The Edible South: The Power of Food and the Making of an American Region Vintage there are simple and concise

there are simple and concise descriptions of many Appalachian delicacies that one wouldn't find in any other region of the country

As Michael W

as well as signature Southern ingredients like okra

Originally published in 1981 and featuring recipes from the Gulf Coast of Alabama

the dishes owe their inspiration to the distant past

The Edible South: The Power of Food and the Making of an American Region Vintage there are simple and conciseShop Notes: If you have any desire to learn more about the history of Southern foodways as part of the larger timeline in history and culture, this book is a must have. From the Publisher: In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to