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In his most ambitious book yet, John T. Edge explores the question, “What is Southern food?”
The Potlikker Papers is a food history of the modern South, “the South that awakes from slumber in 1955 when the cooks and maids in Montgomery step off the buses and begin walking to work, rejecting Jim Crow,” says Edge.
Mac and Cheese: Watershed
Thanks be to new Watershed chef Zeb Stevenson, who has kept one of his predecessor’s greatest triumphs on the menu.
If Watershed’s Zeb Stevenson were to start a food truck, what would he serve?
Watershed on Peachtree's Zeb Stevenson discusses cycling, bass guitar, and why he hates okra.
Look Homeward, Atlanta
I grew up not far from Maryland’s Eastern Shore, where the South begins, feasting on crabs and oysters from the Chesapeake Bay estuaries. My father is a politician, and each summer my family traveled to a different state for the annual Southern Legislative Conference. I inhaled New Orleans beignets in a swirl of powdered sugar. I learned that North Carolinians eat tangy pork barbecue and that Texans prefer beef brisket. In 1995 I moved to Atlanta, excited to taste the city’s singular brand of Southern cooking.