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 onc

“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen

In the 1840s a culinary genius emerged in Charleston, S.C. Nat Fuller, a slave, trained by the free black pastry chef Eliza Seymour Lee, became the foremost pri

A century before Boston became been the birthplace of the American Revolution, Carolina Colony was the birthplace of entertainment and leisure activities in Col