Front Cover -- Half Title -- Title Page -- Copyright -- Dedication -- Contents -- Acknowledgements -- Introduction -- 1. The Table of Our Ancestors: Southern Food, 1607-the Present -- The English Arrive -- Native American Influence -- Beyond Jamestown: Southern Foodways Prior to the American Revolution -- New Pots on the Fire: Scots-Irish, Germans and French -- African and African American Influences -- Plantation Fare for Master and Slave -- Prosperity to Poverty: Southern Food, 1861-1865 -- Southern Cooking from Reconstruction to the Second World War -- Sharecropping: The New Slavery -- The Atomic Age and Beyond: Southern Food from 1945 to the Present -- 2. The Southern Kitchen -- The Hearth -- The Work Yard -- The Modern Southern Kitchen -- The Pantry: Staples for Southern Cooking -- Cookbooks and Receipt Books -- Cooking from Historical Recipes -- 3. Appetizers, Knickknacks and Snacks -- 4. Rice and Grits -- Grits -- Rice -- Rice and Slavery -- Cultivation and Harvest -- The Carolina Rice Kitchen -- Pilau -- 5. The Southern Seas: Fish and Shellfish -- Catfish -- Trout -- Shrimp -- Crabs -- Oysters -- 6. The Incredible, Edible Pig -- The Pig in Southern History and Cuisine -- Hog-Killing Time -- Country Ham -- Barbecue: Nature's Most Perfect Food -- The Hog, the Whole Hog and Nothing but the Hog -- Barbecue Voodoo: Rubs and Mop Sauces -- Finishing and Table Sauces -- Chops and Other Prime Cuts -- Everything but the Oink -- 7. The Gospel Bird: Chicken -- Chicken in Southern History -- Fried Chicken -- Other Chicken Recipes -- 8. Wild Game -- Wild Game on the Southern Frontier -- Venison -- Alligator -- Rabbit -- Squirrel -- Turkey -- 9. The Old Iron Pot: Gumbos, Soups and Stews -- Gumbo -- Southern Soups and Stews -- 10. The Southern Garden: Vegetables and Fruit -- The Three Sisters: Corn, Beans and Squash -- Tomatoes and Okra -- Sweet Potatoes.

Irish Potatoes -- Greens -- Dressed Salads -- Cabbage and Slaw -- 11. Glory in a Jar: Pickles, Relishes, Jams and Preserves -- Food Preservation in the Old South -- Pickles -- Preserving Fruit -- Jams, Jellies, Preserves, Conserves and Compotes -- 12. Corn Bread, Biscuits and Other Breads -- Ash Cakes, Hoecakes and Pone -- Corn Bread -- Spoon Bread -- The Rise of the Southern Biscuit -- Yeast Breads -- Breakfast Breads -- 13. Gravies, Sops, Sauces and Condiments -- 14. Iced Tea (and a Few Stronger Beverages) -- How Iced Tea Became Southern -- Other Southern Beverages -- Soft Drinks -- Whiskey -- Moonshine -- Cocktails -- Rum -- Beer -- Wine -- 15. Just a Little Something Sweet: Southern Desserts -- The Southern Sweet Tooth -- Puddings and Trifles -- Pies, Cobblers and Other Fruit Desserts -- Cakes and Their Place in Southern Food History -- References Consulted -- About the Author.