History of Southern Cooking (Podcast)
Southern cooking’s popularity seems limitless. Certainly its cultural roots and down home flavors are at the core of southern cuisine’s continual upward trend, but another factor could be Nathalie Dupree. She is one of southern cooking’s most ardent advocates. An author of eleven cookbooks, Ms. Dupree has sold more than half a million copies. Clearly she’s getting the word out about the treasures and pleasures of food from down south. And now she has a new offering.
Whether borrowed from Julia Child’s title or not, Mastering the Art of Southern Cooking by the doyenne of southern cooking, Nathalie Dupree and her co-author Cynthia Graubert, has captured the essence of southern food for all levels of cooks.
Early in Nathalie’s career Julia encouraged her to teach cooking, and she has done so for over 40 years. She has also hosted over 300 television shows bringing the tastes of the south alive. Nathalie claims that southern cuisine is the mother of American cooking and the James Beard Foundation seems to agree having recently awarded the book the Best American Cookbook of the year.
In this episode Linda Pelaccio sits down with Nathalie and Cynthia to discuss the essence of southern cooking.
You can listen to the episode in its entirety here.
(This episode of A Taste of the Past was sponsored by White Oak Pastures)
What’s your favorite southern cuisine recipe?
This podcast originally appeared on Heritage Network Radio. It has been re-posted here with permission from the author.
Photo Credit: Heritage Radio Network
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