Southern Provisions

From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery--until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains--and with them America's greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries' tastes and cooking practices, David S. Shields has become a key figure in the effort to "reboot Southern cuisine." Southern Provisions draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America's culinary past, Southern Provisions also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future.