
What can food tell us about the history of the South and the rise of southern cuisine? In John T. Edge’s book The Potlikker Papers, he writes that “During the antebellum era, slaveholders ate the greens from the pot, setting aside the potlikker for enslaved cooks and their families, unaware that the broth, not the greens, was nutrient rich.”
Using food as the centerpiece, Edge describes how stories about food illumine history. “On the long march to equality, struggles over food reflected and … [Read more...] about The Potlikker Papers