Soul Food Southern as the first half of

as the first half of the book is dedicated to the history of New Orleans and houses of significant importance in the city

waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish

and energize a new generation of cooks

and chess pie

Kentucky creates memorable dishes that become signature recipes

Soul Food Southern as the first half ofShop Notes: This is one of the first books I read on African American cooking and culture and I still highly recommend it. While I think some readers find that covering American foodways and race relations in the same discussion can be awkward at best, Mr. Miller discusses his chosen topics thoroughly, directly, and with amazing cultural breadth. The results of which direct the reader along two main themes: that African American cooking is American