The Edible South: The Power of Food and the Making of an American Region cookbook What sets this cookbook apart:

What sets this cookbook apart:

Author: Cynthia Lejeune Nobles

for cooking

or cooking with weekday leftovers in mind

He is a certified Kansas City Barbecue Society judge and former Southern Foodways Alliance board member

The Edible South: The Power of Food and the Making of an American Region cookbook What sets this cookbook apart:Author: Marcie Cohen Ferris In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial