The Southern Issue - Atlanta Magazine
 

 
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Author Christiane Lauterbach

  • Christiane Lauterbach

    Restaurant Columnist

    Christiane Lauterbach was born and raised in Paris. She spent some of her formative years in Germany then in New York. She has reviewed restaurants for Atlanta magazine and contributed to their food coverage since 1983. She is the publisher of Knife & Fork, the Insider's Guide to Atlanta Restaurants, a candid newsletter about the local dining scene available by subscription for over a quarter of a century. She is the author of the Atlanta Restaurant Guide, published in paperback by Pelican. She often expresses her opinion in various national travel and food magazines and has made countless radio and television appearances. She is a popular public speaker, a fearless traveler, a committed organic gardener, and, yes, she loves food as much now as when she started her career. She raised two daughters to be independent and care about what they eat when they eat out and become mindful home cooks.

 

The State of Biscuits in Atlanta

The rise and the fall

Biscuits have been keystones of the Southern table for more than a century. Before air-conditioning, they were beloved for their short baking time, which didn’t overheat the kitchen. In Culinary Ephemera, William Woys Weaver notes that biscuits became a calling card of the Bible Belt in part because they were leavened using baking powder rather than yeast, which is associated with alcohol. Still one of the emblems of the South, they’re now fashionable in hipster cities like Seattle and Portland, Oregon. Read More