Bad places make good books, good music, good art, and good food. Discuss:

“The more messed-up a place is, the more inventive and freewheeling its creative voices. Richly varied forms of artistic expression burst forth from violent or repressive or otherwise dysfunctional societies.” John Egerton


Quoted by John T Edge in his “The Potlikker Papers: A Food History of the Modern South”

I first came across it as a recommendation by Sean Brock, another man of the South.

It’s a people’s history, revealing how the inhabitants of the Southern states shaped American culinary identity and how (bad) race relations impacted Southern food culture, over the course of six, revolutionary, decades. Highly recommended. Passionate, eloquent, he’s in love with the people and the country, the food & the culture. And it shows. On every page. I read it in one sitting. Greedy, I know, but sometimes you just have to eat everything that’s on the plate.



About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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