Vol. 15, No. 4: The Edible South

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Vol. 15, No. 4: The Edible South

Food for thought: drum head stew on the Eastern Shore of Virginia; girls’ tomato club movements across the South; traditional foodways at the Carrboro Farmers’ Market; the Lupton African American Cookbook Collection in the University of Alabama’s stacks; red gravy in New Orleans; and more.

Front Porch: The Edible South

by Harry L. Watson

"We parted in a warm, brotherly agreement about the ambrosial qualities of great down-home cooking, and I drove off shaking my head over people who could share so much around the table yet struggle so bitterly over other things."

The Edible South

by Marcie Cohen Ferris

"Even as southern populations (and landscapes) have evolved, food and place remain indelibly linked in the southern imagination."

“Peace and a Smile to the Lips”: Favorite Southern Food Dishes

by Kathleen Purvis

"What you have in your hands isn't just a list of memories and tastes. It's an act of bravery akin to holding a lit stick of TNT."

Drum Head Stew: The Power and Poetry of Terroir

by Bernard L. Herman

"'Oh Violet, keep the head on the fish, because I want my eyeballs.'"

Wormsloe’s Belly: The History of a Southern Plantation through Food

by Drew A. Swanson

"The plantation's residents were such voracious drinkers that the remains of wine bottles were the most reliable way to date colonial discoveries during excavation of the old fort site."

Chance Meetings and Back Roads: Making Connections through Food

by Amy C. Evans

"He was forced into retirement after Hurricane Katrina, but 'The Professor,' as he's known, is still a walking encyclopedia of New Orleans cocktail history."

Canning Tomatoes, Growing “Better and More Perfect Women”

by Elizabeth S. D. Engelhardt

"Tomato Club. Tomato Club. See how we can. See how we can. Give us tomatoes and a good sharp knife—This is the place to get a good wife. Did ever you see such girls in your life—As the Tomato Club?" —Tomato Club Song, c. 1914

“Eat It to Save It”: April McGreger in Conversation with Tradition

by Whitney E. Brown

"There is a deep, pulsing current of heritage and emotion when your hands are in the dirt, and that's a feeling worth recapturing in the age of the iPhone."

Reading the Lupton African American Cookbook Collection

by John T. Edge

"'My cooking is referred to as yo-yo cooking, because the recipes found in this book will make your drawers drop down to your knees and pop back up to your neck.'"

Food for Thought: Race, Region, Identity, and Foodways in the American South

by Beth A. Latshaw

"'I've eaten it all my life, and I'm not dead yet.'"

Gravy

by Michael McFee

". . . where fat becomes faith, where juice conveys grace . . ."

Thanksgiving Ghosts: The Family Cookbook

by Mary Ann Sternberg

"'Your cookbook,' she related with obvious pride, 'was published in 1897.'"

Red Gravy

by Elizabeth M. Williams

"All self-respecting Sicilians disdained red gravy."