African American Foodways: Explorations of History and Culture, ed. by Anne L. Bower. Illinois, 2007. (CH, Jan’08, 45-2567)
Brock, Sean. Heritage. Artisan, 2014.
Charles, Dora. A Real Southern Cook: In Her Savannah Kitchen. Houghton Mifflin Harcourt, 2015.
Cooley, Angela Jill. To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South. Georgia, 2015.
Cornbread Nation 1: The Best of Southern Food Writing, ed. by John Egerton. North Carolina, 2002.
Cornbread Nation 2: The United States of Barbecue, ed. by Lolis Eric Elie. North Carolina, 2004.
Cornbread Nation 3: Foods of the Mountain South, ed. by Ronni Lundi. North Carolina, 2005.
Cornbread Nation 4: The Best of Southern Food Writing, ed. by Dale Volberg Reed and John Shelton Reed. Georgia, 2008.
Cornbread Nation 5: The Best of Southern Food Writing, ed. by Fred William Sauceman. Georgia, 2010.
Cornbread Nation 6: The Best of Southern Food Writing, ed. by Brett Anderson. Georgia, 2012.
Cornbread Nation 7: The Best of Southern Food Writing, ed. by Francis Lam. Georgia, 2014.
Covey, Herbert C. What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives. Greenwood/ABC-CLIO, 2009.
Deetz, Kelley Fanto. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine. Kentucky, 2017. (CH, Jun’18, 55-3737)
Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama, ed. by Jennifer Jensen Wallach. Arkansas, 2015. (CH, Jun’16, 53-4525)
Diaz, Von. Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South. Florida, 2018.
Edge, John T. The Potlikker Papers: A Food History of the Modern South. Penguin, 2017. (CH, Aug’18, 55-4445)
Egerton, John. Southern Food: At Home, on the Road, in History. Knopf, 1987.
Engelhardt, Elizabeth S. D. A Mess of Greens: Southern Gender and Southern Food. Georgia, 2011.
Ferris, Marcie Cohen. Matzoh Ball Gumbo: Culinary Tales of the Jewish South. North Carolina, 2005.
___. The Edible South: The Power of Food and the Making of an American Region. North Carolina, 2014. (CH, Mar’15, 52-3625)
Fisher, Abby. What Mrs. Fisher Knows about Old Southern Cooking. Women’s Cooperative Printing Office, 1881.
Food. [Special issue]. Southern Cultures Journal, 21, no. 1 (Spring 2015).
Gastronomica: The Journal of Critical Food Studies. California, 2001-. https://gastronomica.org/.
Gomez, Asha, with Martha Hall Foose. My Two Souths: Blending the Flavors of India into a Southern Kitchen. Running Press, 2016.
Harris, Jessica B. High on the Hog: A Culinary Journey from Africa to America. Bloomsbury, 2011.
___. The Welcome Table: African-American Heritage Cooking. Simon & Schuster, 1995.
Hernandez, Eddie, and Susan Puckett. Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen. Houghton Mifflin Harcourt, 2018.
Hess, Karen. The Carolina Rice Kitchen: The African Connection. South Carolina, 1992. (CH, Feb’93, 30-3330)
Hilliard, Sam Bowers. Hog Meat and Hoecake: Food Supply in the Old South, 1840–1860. Southern Illinois, 1972.
Knipple, Paul. The World in a Skillet: A Food Lover’s Tour of the New American South. North Carolina, 2012.
The Larder: Food Studies Methods from the American South, ed. by John T. Edge, Elizabeth S. D. Engelhardt, and Ted Ownby. Georgia, 2013. (CH, Mar’14, 51-4044)
Lee, Edward. Smoke and Pickles: Recipes and Stories from a New Southern Kitchen. Artisan, 2013.
Lewis, Edna. The Taste of Country Cooking. Knopf, 1976.
Lewis, Edna, and Scott Peacock. The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks. Knopf, 2003.
Lundy, Ronni. Victuals: An Appalachian Journey, with Recipes. Clarkson Potter, 2016.
Milam, Sara Camp, and Jerry Slater. The Southern Foodways Alliance Guide to Cocktails. Georgia, 2017.
Miller, Adrian. Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. North Carolina, 2013.
Moss, Kay. Seeking the Historical Cook: Exploring Eighteenth-Century Southern Foodways. South Carolina, 2013.
Moss, Robert F. Barbecue: The History of an American Institution. Alabama, 2010. (CH, Apr’11, 48-4440)
New Encyclopedia of Southern Culture. v.7. Foodways, ed. by John T. Edge. North Carolina, 2007.
Nystrom, Justin A. Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture. Georgia, 2018.
Opie, Frederick Douglass. Hog and Hominy: Soul Food from Africa to America. Columbia, 2008. (CH, Sep’09, 47-0480)
Richards, Todd. Soul: A Chef’s Culinary Evolution in 150 recipes. Oxmoor House, 2018.
Sharpless, Rebecca. Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865–1960. North Carolina, 2010. (CH, May’11, 48-5302)
Shields, David S. Southern Provisions: The Creation & Revival of a Cuisine. Chicago, 2015. (CH, Oct’15, 53-0755)
Southern Foodways Alliance. https://www.southernfoodways.org/.
The Southern Foodways Alliance Community Cookbook, ed. by Sara Roahen and John T. Edge. Georgia, 2010.
Stokes, Ashli Quesinberry, and Wendy Atkins Sayre. Consuming Identity: The Role of Food in Redefining the South. Mississippi, 2016.
Taylor, Joe Gray. Eating, Drinking, and Visiting in the South: An Informal History. Louisiana State, 1982. (CH, Oct’82).
Tippen, Carrie Helms. Inventing Authenticity: How Cookbook Writers Redefine Southern Identity. Arkansas, 2018. (CH, Mar’19, 56-2998)
Tipton-Martin, Toni. The Jemima Code: Two Centuries of African American Cookbooks. Texas, 2015.
Twitty, Michael. The Cooking Gene: A Journey through African American Culinary History in the Old South. Amistad/ HarperCollins, 2017.
Warnes, Andrew. Savage Barbecue: Race, Culture, and the Invention of America’s First Food. Georgia, 2008. (CH, Feb’09, 46-3218)
Williams-Forson, Psyche A. Building Houses out of Chicken Legs: Black Women, Food, and Power. North Carolina, 2006. (CH, Apr’07, 44-4541)
Willis, Virginia. Secrets of the Southern Table: A Food Lover’s Tour of the Global South. Houghton Mifflin, 2018.