Good Food
The many faces of Southern cuisine
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.
By Evan Kleiman • • 56m ListenSean 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.
In this episode
6 storiesSean 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.
Read the story15 minThe 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.
Read the story8 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 dishes from his childhood delicious.
Read the story10 minThe 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.
Read the story12 minChoose 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 .
Read the story5 minMarket 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.
Read the story7 min
