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 most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water.
What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a m�lange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.
