{"product_id":"the-potlikker-papers-a-food-history-of-the-modern-south-paperback","title":"The Potlikker Papers: A Food History of the Modern South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn T. Edge\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"The one food book you must read this year.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e--Southern Living \u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eOne of Christopher Kimball's Six Favorite Books About Food\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eA people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades \u003cp\u003e\u003c\/p\u003e Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and \u003ci\u003eThe Potlikker Papers\u003c\/i\u003e is a people's history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South's fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. \u003cp\u003e\u003c\/p\u003e Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. \u003ci\u003eThe Potlikker Papers\u003c\/i\u003e tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. \u003cp\u003e\u003c\/p\u003e Over the last three generations, wrenching changes have transformed the South. \u003ci\u003eThe Potlikker Papers\u003c\/i\u003e tells the story of that dynamism--and reveals how Southern food has become a shared culinary language for the nation.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJohn T. Edge\u003c\/b\u003e writes and hosts the Emmy Award-winning television show \u003ci\u003eTrueSouth\u003c\/i\u003e on the SEC Network, ESPN, Disney, and Hulu. Edge also writes a restaurant column for Garden \u0026amp; Gun. His 2017 book \u003ci\u003eThe Potlikker Papers: A Food History of the Modern South \u003c\/i\u003ewas named one of the best books of the year by NPR and\u003ci\u003e Publishers Weekly. \u003c\/i\u003eEdge serves the University of Mississippi as a teacher, writer-in-residence, and director of the Mississippi Lab. And he serves the University of Georgia as a mentor in their low-residency MFA program in narrative nonfiction. He lives in Oxford, Mississippi, with his wife, the artist Blair Hobbs.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.4 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 06, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45761409450181,"sku":"9780143111016","price":26.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/6718\/5605\/files\/1VPPCurusV9780143111016.webp?v=1781201854","url":"https:\/\/selloorium.com\/products\/the-potlikker-papers-a-food-history-of-the-modern-south-paperback","provider":"Selloorium","version":"1.0","type":"link"}