Skip to main content
PBS logo
 
 

Search - An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue

An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue
An Irresistible History of Southern Food Four Centuries of BlackEyed Peas Collard Greens and Whole Hog Barbecue
Author: Rick McDaniel
Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right?  — Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native America...  more »
ISBN-13: 9781609498085
ISBN-10: 1609498089
Publication Date: 9/5/2012
Pages: 240
Rating:
  ?
0 stars, based on 0 rating
Publisher: The History Press
Book Type: Paperback
Members Wishing: 0
Reviews: Amazon | Write a Review


Genres:


Back to the Top ↑
By using this Web site, you confirm that you have read, understood, and agreed to be bound by the Terms of Use. As an Amazon Associate we earn from qualifying purchases.
US Patent Number 7,877,315 | Copyright © 2004 - 2024 PaperBackSwap.com. All Rights Reserved.