There may be people around the country who claim there is a California cuisine or a midwestern cuisine, but who cares? and associates created, so to speak, the field of Southern literature. Edge invented the field-Southern food-as a discipline to be studied, in much the same way as Louis D. In fact, it might well be argued that John T. His latest, “The Potlikker Papers,” is a new and creative tour of Southern history of the last 70 years through the lens of cooks, restaurants, BBQ and grits. He has written ‘Southern Belly” a state-by-state tour of Southern restaurants, in which Alabama eateries are well represented, especially in Birmingham. He has published “The Truck Food Cookbook” and a book of recipes, “A Gracious Plenty. He was for many years the Director of the Southern Foodways Alliance and is the author of individual books on donuts, hamburgers, fried chicken and, less Southern, apple pie.
Edge is the acknowledged master of the history of Southern cooking. “The Potlikker Papers: A Food History of the Modern South”
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