Pimento cheese was invented by New Yorkers. Fried green tomatoes are Yankee impostors. Rum and rye whiskey, not bourbon, were the original Southern spirits. And, nothing could be less surprising than finding good, honest cooking tucked away in a strip mall. These are just a few of the unexpected discoveries Robert F. Moss makes in this collection of articles and essays on eating and drinking in the modern South.
The topics range from the stories behind classic dishes like shrimp-and-grits and she-crab soup to commentary on the current state of dining in the era of New Southern cuisine.
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