The South has always been celebrated for its food — a delectable blend of ingredients and cooking techniques connected to the region’s rich soil and bountiful waters. From the earliest days of settlement, when colonists struggled to survive on a diet of dogs, cats, rats and poisonous snakes, to an era defined by sumptuous dining that blended European, Native American and African cuisines, Southern food truly stems from a unique tradition. Southern food historian and chef Rick McDaniel explores the history of more than 150 recipes, from Maryland stuffed ham to South Carolina chicken bog to New Orleans shrimp Creole, without forgetting the meal’s crowning glory: dessert. More than 85 images. Published by The History Press in Charleston, S.C. Hardcover, 240 pages, $21.99.

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