The Edible South

This review first appeared in CHoWline, the monthly newsletter of the Culinary Historians of Washington, D.C., where Marcy Cohen Ferris spoke to members about her book, Matzoh Ball Gumbo, when it was still a thesis.

Members are delighted with her latest book, The Edible South, an encyclopedic look at foodways in the American South, from pre- and post-Civil war kitchens, parsing who  really created the South’s iconic dishes. And later, how those dishes and images became marketing tropes from Uncle Ben to Dixie Lily.

She digs deep into extension service reports, university sociology studies, popular culture, and a few of her own experiences to create a full picture of this complex region.

The Edible South by Marcie Cohen Ferris, UNC Press 2015, hardback

The Edible South by Marcie Cohen Ferris, UNC Press 2015, hardback

 

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About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, cultural, history, regional and tagged , , . Bookmark the permalink.

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