The history of Southern food is as rich as its flavors. Whether it's red beans and rice, fried chicken, biscuits or potlikker, the history of our region’s fare stretches far and wide – from slave plantations, to the Montgomery Bus Boycott, and into our kitchens today.
We explore the origins of your favorite Southern dishes with culinary historian John T. Edge of the Southern Foodways Alliance. Edge is the author of the new book, "The Potlikker Papers: A Food History of the Modern South."
We continued our conversation with John T. Edge with a look at where Southern food meets politics. Also joining the conversation is Adrian Miller, who’s a self-defined “Soul Food Scholar.”
The history of Southern food is coming alive in kitchens across the country, like at The Grey restaurant in Savannah. We continued our chat with John T. Edge. Also joining us was Mashama Bailey, who is the executive chef at The Grey.
