![]() ![]() Lewis, a famous African American chef born in 1916 in a Virginia town founded by freed slaves, and Peacock, a successful Caucasian chef from Alabama born in 1963, collaborated on this celebration of traditional southern foods, including shrimp paste, caveach (pickled fish), angel biscuits, and Lane cake. The friendship of renowned chefs Edna Lewis and Scott Peacock resulted in a cookbook that reveals the subtleties and nuances of southern cooking culled from their personal and professional life experiences in The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks. ![]() Not to mention that the recipes in these books make for very good eating. The following cookbooks exemplify these qualities and could be read as companion pieces to the works discussed in the previous sections of this essay. ![]() Part of the purpose of southern food studies is to challenge the stereotypes of southern cuisine, to recover and rediscover traditional ingredients, and to show the diversity of today’s southern food. Cookbooks are a rich source for food studies scholarship, in addition to their popularity among those who just want to cook new recipes. ![]()
0 Comments
Leave a Reply. |