John T. Edge delves into the American South, exploring its rich culinary history and the profound connections between food, culture, and identity. His writing illuminates how meals and traditions shape the narrative of the region and its people. Through his engaging prose and insightful observations, Edge invites readers to savor the complex stories embedded within Southern cuisine. His work offers a compelling look at the enduring spirit and evolving landscape of the South.
In this first-rate guide, the hip authors supply recommendations for all the best to see and do in the Big Easy, with information on getting around, walking tours, and insider advice on the city's fabled music, food, and nightlife. Sidebars cover everything from Creole cooking and Mardi Gras to Huey Long and paddlewheel steamers. Color throughout. 16 maps.
Covering cities, states, and regions of the United States, these richly illustrated handbooks capture the character and culture of important American destinations, along with topical essays, color maps, and capsule reviews of restaurants and hotels.
A noted food writer celebrates one of America's quintessential contributions to world cuisine, tracing the history of fried chicken in all its manifestations across the country, from the Deep South, to a Jersey Shore hotel, to a Kansas City roadhouse, offering fifteen superlative recipes along the way. 35,000 first printing.