SCIENCES

Southern Provisions: The Creation and Revival of a Cuisine.

by David S. Shields
Southern Provisions: The Creation and Revival of a Cuisine. Univ. of Chicago. Apr. 2015. 424p. notes. index. ISBN 9780226141114. $30.
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When considering a regionís cuisine, one must contemplate such questions as: What grows there? What did settlers bring with them from other places? What native foods are edible? Americans are familiar with some modernized Southern cuisine, including the low-country boil (South Carolina), Creole cooking (Louisiana), and that barbecue differs from region to region. Shields (Still) here takes readers back to the roots of Southern regional cooking. From freed men trapping terrapin (turtle) in Maryland to Carolina Gold rice, this well-researched and very detailed work traces the ingredients and chefs through the areaís history.
VERDICT This book will appeal to regional historians, U.S. historians, foodies with an interest in history, hungry anthropologists, and readers who want to know more about the food they eat. - Dawn Lowe-Wincentsen, ≠Oregon Inst. of Technology, Portland
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