From the Gullah-Geechee rice pirlaus of coastal South Carolina to Delta
Hot Tamales from Mississippi's alluvial plains, the food of the South is
a multicultural melting pot. The dishes of the Lowcountry are far
different from what's cooking in the rolling hills of Appalachia or
served in the heart of the Delta. In United Tastes of the South, food
writer Jessica Dupuy, author of United Tastes Of Texas, looks beyond the
Lonestar State to focus on the diverse cuisines of the American South.
Her exploration of the regional dishes, cultural traditions, and nuances
of cooking styles, spotlights why the South is considered one of the
richest destinations on the American culinary landscape.