"Ferris has exhaustively traced the origins of southern cooking. . . . [She] delves into the South's most significant foods. . . [and] performs a particularly important job by painstakingly explaining just how slave culture and subsequent Jim Crow laws and segregation made southern cooking unique."--"Booklist"Rezension:
A weighty, well-researched study of what are nowadays called 'foodways.'" --Colman Andrews, "The Wall Street Journal"
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