1. Front Porch
  2. Harry Watson
  3. pp. 1-2
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  1. The Edible South
  2. Marcie Cohen Ferris
  3. pp. 3-27
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  1. “Peace and a Smile to the Lips”: Favorite Southern Food Dishes
  2. Kathleen Purvis
  3. pp. 28-35
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  1. Drum Head Stew: The Power and Poetry of Terroir
  2. Bernard L. Herman
  3. pp. 36-49
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  1. Wormsloe’s Belly: The History of a Southern Plantation through Food
  2. Drew A. Swanson
  3. pp. 50-66
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  1. Chance Meetings and Back Roads: Making Connections through Food
  2. Amy C. Evans
  3. pp. 67-77
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  1. Canning Tomatoes, Growing “Better and More Perfect Women”: The Girls’ Tomato Club Movement
  2. Elizabeth Engelhardt
  3. pp. 78-92
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  1. “Eat It to Save It”: April McGreger in Conversation with Tradition
  2. Whitney E. Brown
  3. pp. 93-102
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  1. Reading the Lupton African American Cookbook Collection
  2. John T. Edge
  3. pp. 103-105
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  1. Food for Thought: Race, Region, Identity, and Foodways in the American South
  2. Beth A. Latshaw
  3. pp. 106-128
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  1. Gravy
  2. Michael McFee
  3. p. 129
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  1. Thanksgiving Ghosts: The Family Cookbook
  2. Mary Ann Sternberg
  3. pp. 130-132
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  1. Red Gravy
  2. Elizabeth M. Williams
  3. pp. 133-136
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  1. About the Contributors
  2. p. 137
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  1. Put It on the Skillet: Liner Notes
  2. p. 138
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