Books
Brock, S. (2019). South: Essential recipes and new explorations. Artisan.
Carney, J. A. (2009). Black rice: The African origins of rice cultivation in the Americas. Harvard University Press.
Miller, A. (2021). Black smoke: African Americans and the United States of barbecue. UNC Press Books.
Mitchell, K., & Shields, D. S. (2021). Taste the state: South Carolina’s signature foods, recipes, and their stories. University of South Carolina Press.
Robinson, S. A. (2009). Cooking the Gullah way, morning, noon, and night. ReadHowYouWant.com.
Robinson, S. A. (2019). Sallie Ann Robinson’s kitchen: Food and family lore from the Lowcountry.
Scott, R., & Elie, L. E. (2021). Rodney Scott’s world of BBQ: Every day is a good day: A cookbook. Clarkson Potter.
Tipton-Martin, T. (2019). Jubilee: Recipes from two centuries of African American cooking: A cookbook. Clarkson Potter.
Twitty, M. W. (2017). The cooking gene: A journey through African American culinary history in the Old South. Amistad.
Articles
Cohen Ferris, M. (2015). History, Place, and Power. Southern Cultures, 21(1), 2–7. https://doi.org/10.1353/scu.2015.0008
Engelhardt, E. (2009). Canning Tomatoes, Growing “Better and More Perfect Women.” Southern Cultures, 15(4), 78–92. https://doi.org/10.1353/scu.0.0087
GOLD, D. (2018). Southern Foods 101. Women in Business, 70(1), 23–25.
OKIE, T. (2016). Southern Cuisine and the Future of Food History. Canadian Journal of History, 51(1), 119–123. https://doi.org/10.3138/CJH.ACH.51.1.006
Pucciarelli, D. (2020). The Southern Diet: A Historical View on Food Consumption and How the Region’s Foodways Gets a Bad Rap. Nutrition Today, 55(4), 157–162. https://doi.org/10.1097/NT.0000000000000425
SHARPLESS, R. (2013). A Mess of Greens: Southern Gender and Southern Food. Journal of Southern History, 79(1), 207–208.
Online Articles
https://divascancook.com/southern-cooking/