The Power of Food and the Making of an American Region

“Food is history. Food is place. Food is power.” – Marcie Cohen Ferris

In her book, The Edible South, Marcie Cohen Ferris, associate professor of American studies at the University of North Carolina at Chapel Hill, presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food—as cuisine and as commodity—has expressed and shaped southern identity to the present day.

On Tuesday, March 10, 7pm, Chef Alex and Marcie will present a menu that weaves through decades of southern food, each course telling the story of the people and the region of that time. Marcie will lead us through tasting and learning about The Edible South, and y’all will leave the dinner with your stomach and your mind full.

Don’t miss this chance to experience the cuisine of the American South with an expert guide!

reserve your seat here