Edge’s history of Southern food traditions is also a social and cultural history of the South. The illuminating lessons start with the title, which refers to the broth left in the pot after collard greens are boiled. Plantation owners ate the greens and left the broth for slaves, not realizing that the broth was where the nutrients were. Edge, director of the Southern Foodways Alliance at the University of Mississippi and a columnist for the Oxford American, focuses the bulk of his narrative on the decades since the 1950s, tracing the central role of cooks and waiters in the civil rights movement, outlining contentions over culinary ownership, charting the back-to-the-land movement and the rise of fast foods, surveying the impact of immigration on Southern eating, and giving vivid portraits of key figures including Fannie Lou Hamer, Edna Lewis, Craig Claiborne, and many others.
John T. Edge - The Potlikker Papers: A Food History of the Modern South — at Politics and Prose at The Wharf
Monday, February 19, 2018 - 7:00pm to 8:00pm
Politics and Prose at The Wharf
70 District Square SW
Washington, DC 20024
Not Signed or Personalized