OXFORD, Miss. — Writer John T. Edge has spent much of his career telling stories about a changing American South filtered through the lens of food and culture . He’s published cookbooks and food histories, and he’s been a contributor to the New York Times , the now-shuttered magazine, Gourmet, the Food Network, and NPR’s Weekend All Things Considered . He also hosts the TV program True South .

Why The Story Of Southern Food Is As Much About People As Dishes

In his new book, John T. Edge tries to pay down what he calls “a debt of pleasure” to the African-American and immigrant cooks whose stories are often left out of the narrative.

Edge, the former director of the Southern Foodways Alliance , has explored a wide range of topics — including the Mississippi hot tamale tr

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