Sean Brock speaks on the past and future of Southern cuisine. We learn about the origins of eggnog and talk with a self-described “Mississippi vegan.” Plus a look back at two centuries of African-American cuisine.
The many faces of Southern cuisine
From this Episode:
Sean Brock on the key elements of Southern cooking
Sean Brock thinks a lot about the future of Southern food—where it’s going, how it fits into our country’s history.
The southern past of egg nog
In 2017, the culinary history podcast called The Feast looked at the fascinating history of drinking in the South, which includes the origins of eggnog.
A southern vegan sounds like an oxymoron to those who think of Southern food as a meaty cuisine. Timothy Pakron relies on flavors from plant-sources, making nostalgic...
The Jemima Code: Two Centuries of African American Cookbooks
The American South has given us one of our nation's most distinctive and varied regional cuisines.
Choose your pleasure at Spoon by H in Mid-City
LA Times critic Bill Addison recently proclaimed Spoon by H to be LA’s best Korean restaurant outside of Koreatown .