In this tour of Southern foodways, acclaimed Asheville chef Ashleigh Shanti shows how Black cooking means more in the South than we might believe. This queer, Black chef posits that — while hot, buttered cornbread and crunchy, lard-fried chicken have their roles — they are far from the entire story.
To demonstrate how Black people have influenced foodways and cultures, Ashleigh explore the South's micro-regions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In "Our South," she takes you through the regions closest to her heart, beginning with a glimpse of mountain life 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 seed–topped crab toasts.
Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads.
In the Lowlands, Ashleigh nods to the diversity of food cultures that meet in the region, where she grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew.
A must for Southern foodies and anyone interested in Black culture, "Our South" makes any cookbook shelf richer.
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