Description
Book SynopsisRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. InOur South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seedtopped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cult
