American Cuisine

America’s Founding Food: The Story of New England Cooking

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An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & Whole

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Asheville Food: A History of High Country Cuisine

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Better Than Homemade: Amazing Foods that Changed the Way We Eat

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Black Rice: The African Origins of Rice Cultivation in the Americas

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Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine

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Building Houses out of Chicken Legs: Black Women, Food, and Power

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Colonel Sanders and the American Dream

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Cooking Gene: A Journey Through African American Culinary History in the Old South

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Cooking in Other Women’s Kitchens: Domestic Workers in the South,1865-1960

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Edible South: The Power of Food and the Making of an American Region

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Food, Folklore, and Art of Lowcountry Cooking

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Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860

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Irresistable History of Alabama Barbecue: From Wood Pit to White Sauce

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Larder: Food Studies Methods from the American South

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Matzoh Ball Gumbo: Culinary Tales of the Jewish South

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Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul

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New Encyclopedia of Southern Culture Volume 7: Foodways

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Potlikker Papers: A Food History of the Modern South

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Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time

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Southern Provisions: The Creation and Revival of a Cuisine

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To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South

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Virgina Barbecue: A History

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We Are What We Eat: Ethnic Food and the Making of Americans

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