The Lost Southern Chefs fills in important gaps in the history of Southern food by telling for the first time the full story of commercial dining in the 19-century South. The book punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. It describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave
Robert F. Moss May 8, 2023
Robert F. Moss April 19, 2023