Ownership of culinary traditions has remained a central contention on the long march toward equality. Food access was a battleground issue during the 1950s and 1960s.
POPCORN SUTTON ME AND MY LIKKER PDF DRIVER
He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. After slavery, potlikker sustained the working poor, both black and white. 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. “The one food book you must read this year." -Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. CLICK HERE TO GET BOOK Book The Potlikker Papers Description/Summary: