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The Potlikker Papers: A Food History of the Modern South

John T. Edge




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 | #12116 in Books |  PENGUIN PRESS |  2017-05-16 |  2017-05-16 | Original language:English |  9.56 x1.20 x6.40l, | File type: PDF | 384 pages

 | PENGUIN PRESS

||47 of 52 people found the following review helpful.| easy to read very informative|By J. Weber|I have mixed feelings about this book. I had no idea who the author is, but having relocated to the south I thought this would be an interesting read and it is.
The positive: I had never heard of Georgia Gilmore, whose cooking was so important at the beginning of the civil rights movement. The book continues on through decades o

“The one food book you must read this year."
—Southern Living 

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. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker br...

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