Ever wonder how sweet tea, fried chicken and barbecue became Southern delicacies? In food historian/chef Rick McDaniel’s An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue, you’ll find out. The book explains how influences from European, Native American and African cultures’ foods and cooking techniques combined to form what is now referred to as Southern cuisine. McDaniel will sign copies of the book at Park Road Books on July 30.
Free. 3:30 p.m. Park Road Books, 4139 Park Road. 704-525-9239. www.parkroadbooks.com.
This article appears in Jul 26 – Aug 1, 2011.
