An Irresistible History of Southern Food

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 American corn with the French souffl' technique thought up by skilled African American cooks.Food historian Rick McDaniel takes 150 of the South's best-loved and