Archived Arts & Entertainment

Renowned food author speaks on Southern cuisine

Blue Ridge Books will host Rick McDaniel, the author of An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens, & Whole Hog Barbeque, at 3 p.m. on Saturday, July 9.

McDaniel has been a working journalist for 30 years and a full-time food writer for more than a decade. Coconut cakes, vegetables fresh from the garden and abundant Sunday dinners flavored his upbringing in a small North Carolina town in the 1960s. A member of the Southern Foodways Alliance, he is dedicated to preserving Southern culinary heritage by collecting and publishing historical recipes.

He has been a consultant to the producers of Diners, Drive-ins and Dives on the Food Network and Anthony Bourdain’s No Reservations on the Travel Channel, as well as a Southern Regional panelist for the James Beard Foundation’s chef and restaurant awards.

McDaniel explores the history of over 150 recipes, from Maryland stuffed ham to South Carolina chicken bog to New Orleans shrimp Creole.

828.456.6000.

Smokey Mountain News Logo
SUPPORT THE SMOKY MOUNTAIN NEWS AND
INDEPENDENT, AWARD-WINNING JOURNALISM
Go to top
Payment Information

/

At our inception 20 years ago, we chose to be different. Unlike other news organizations, we made the decision to provide in-depth, regional reporting free to anyone who wanted access to it. We don’t plan to change that model. Support from our readers will help us maintain and strengthen the editorial independence that is crucial to our mission to help make Western North Carolina a better place to call home. If you are able, please support The Smoky Mountain News.

The Smoky Mountain News is a wholly private corporation. Reader contributions support the journalistic mission of SMN to remain independent. Your support of SMN does not constitute a charitable donation. If you have a question about contributing to SMN, please contact us.