Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time Locality/New Orleans beloved Paul Prudhomme taught the

beloved Paul Prudhomme taught the ways of Crescent City cooking but

historically underrecognized populations have constantly reimagined what the Southern table looks like with their culinary contributions: Enslaved African cooks perfected fried chicken

biscuits in Mississippi

In The South's Best Butts

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time Locality/New Orleans beloved Paul Prudhomme taught theAuthor: Adrian Miller 2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish such as fried chicken, chitlins, yams, greens, and red drinks Miller