Interview: Marcie Cohen Ferris on The Edible South
Southern cuisine was a key component in historic preservation efforts in the early twentieth century to promote and sell the South and its racial mores to both tourists and locals. Through constructed memories of southern food from the plantation to the mountain South, sophisticated campaigns were launched to promote the “taste” of the Old South in Williamsburg, Virginia, the Lowcountry flavors of Savannah and Charleston, the fashionable Creole cuisine of New Orleans, and the “authentic” “hillbilly” and “Highlands” foods of the mountain South. Continue Reading Interview: Marcie Cohen Ferris on The Edible South
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