The Edible South: The Power of Food and the Making of an American Region Whitney Otawka Harrell had to crawl onto

Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil

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The recipes include classic dishes synonymous with New Orleans

It also offers wonderful recipes that can be re-created today by anyone willing to include some trial and error in the cooking process to allow for changes wrought in ingredients and kitchen technology by the passage of more than a century

- Morning: Buttermilk Lassi

The Edible South: The Power of Food and the Making of an American Region Whitney Otawka Harrell had to crawl ontoAuthor: 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