With the help of our amazing board of advisors and scholars, we dug into the scholarship related to each of our episode themes. For each episode, we’ll share a short list of some of the most helpful books and essays we found that helped shape our understanding of the evolution of Southern foodways.
“The Welcome Table: African-American Heritage Cooking,” by Jessica Harris (Simon & Schuster, 1996)
Harris shares a collection of over 200 recipes from the places African Americans traditionally gather. africooks.com/wordpress/
“Edna Lewis: At the Table with an American Original,” by Sara Franklin (University of North Carolina Press, 2018)
This collection of essays features the voices of chefs and other food luminaries discussing the importance of pioneering African American chef Edna Lewis.
This seminal work by chef Edna Lewis is coveted by chefs and home cooks alike. No cookbook collection is complete without it.
“Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites,” by Sallie Ann Robinson (University of North Carolina Press, 2014.)
Home cooking, Gullah style, includes rich gravies and seafood dishes that lends the Sea Islands their sense of place.
“Finding a Lost Strain of Rice and Clues to Slave Cooking,” by Kim Severson, The New York Times, Feb. 13, 2018.
In this fascinating article, Severson traces an heirloom grain of rice’s journey to revival.
“The Jemima Code: Two Centuries of African American Cookbooks,” by Toni Tipton-Martin (University of Texas Press, 2015.)
Tipton-Martin’s James Beard award-winning book celebrates 200 years of unsung African American’s culinary contributions. Be sure to check out her follow-up cookbook, “Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook.”