This is a romantic look back at southern foods and foodways. Typical of many other such books following the Civil War, there is a touching, nostalgic (condescen

Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with

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

In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present da

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history cours