Södra centralstaterna

A native New Englander, chef Bruce Moffett fell in love with the South. Founding chef of three Charlotte restaurants—Barrington's, Good Food on Montford, and Stagioni—Moffett is …

This book invites readers into a growing, dynamic conversation among scholars and critics around a vibrant community of artists from an African American South. This constellation …

From the earliest days of European settlement in the South, as in manyrural economies around the globe, cured pork became a main source of sustenance,and the cheaper, …

Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea …

Why has the American South--a place with abundant rainfall--become embroiled in intrastate wars over water? Why did unpredictable flooding come to characterize southern waterways, …

In this expansive book, David Narrett shows how the United States emerged as a successor empire to Great Britain through rivalry with Spain in the Mississippi Valley and Gulf …

In the early years of the twentieth century, newcomer farmers and migrant Mexicans forged a new world in South Texas. In just a decade, this vast region, previously considered too …

Greens-collard, turnip, mustard, and more-are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been …

From 1950 until 2001, Lovie Beard Shelton practiced midwifery in easternNorth Carolina homes, delivering some 4,000 babies to black, white,Mennonite, and hippie women, to those too …

The most overlooked phase of the Union campaign to capture Vicksburg, Mississippi, was the time period from May 18 to May 25, 1863, when Ulysses S. Grant closed in on the city and …