John T. Edge

SEC Network / Bluefoot Entertainment

Football and food are two mighty markers of Southern identity. The two intersect Tuesday night when John T. Edge and Wright Thompson's new series "TrueSouth," an exploration of Southern food and culture, debuts on SEC Network. In the first episode, Edge, who directs the Southern Foodways Alliance, goes to Birmingham, Alabama, where he meets generations of Greek-Americans who transformed their community. 

How The South Became 'Barbecue Nation'

May 30, 2018
Jeff Kubina / Flickr

To many Georgians, barbecue is not just food. It's a lifestyle.

Over the years, barbecue has evolved in the Atlanta area. Southern folks still grill out, but in recent years the cuisine has re-emerged as an integrated bond of multiple different cultures and communities.

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. 

Thirty years ago, one cookbook called  "White Trash Cooking" shook up the culinary world. The title alone was enough to offend some people, and the recipes -- with ingredients like canned corned beef and potato chips -- offered a glimpse into what was served in the homes of poor Americans in the South. We look back on its controversial legacy with Southern Foodways Alliance director John T.