From the Gullah-Geechee rice pirlaus of coastal South Carolina to
Delta Hot Tamales from Mississippi's alluvial plains, the food of
the South is a multicultural melting pot. The dishes of the
Lowcountry are far different from what's cooking in the rolling
hills of Appalachia or served in the heart of the Delta. In United
Tastes of the South, food writer Jessica Dupuy, author of United
Tastes Of Texas, looks beyond the Lonestar State to focus on the
diverse cuisines of the American South. Her exploration of the
regional dishes, cultural traditions, and nuances of cooking
styles, spotlights why the South is considered one of the richest
destinations on the American culinary landscape.
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