The many faces of Southern cuisine

Hosted by Evan Kleiman Nov. 30, 2019 Food & Drink

Traditional Shrimp and Grits. Photo credit: Artisan Books

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.

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.

15 min

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.

8 min

‘Mississippi Vegan’

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...

10 min

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.

12 min

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 .

5 min

Market Report: Pumpkins

It’s the great pumpkin, Charlie Brown! Good Food’s Market Report correspondent Gillian Ferguson visits the Santa Monica Farmers Market, where pumpkin season is in full force.

7 min