![]() After slavery, potlikker sustained the working poor, both black and white. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover “potlikker” broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. Like great provincial dishes around the world, potlikker is a salvage food. So what is The Potlikker Papers about? Here is the synopsis from publishing company Penguin Press: ![]() Subtitled “A Food History of the Modern South,” the book is the culmination of years of work at the Southern Foodways Alliance, as well as Edge’s personal passion. The Southern Foodways Alliance director and New York Times contributor’s book landed on store shelves May 16, and Edge will bring conversation and answer your questions at 7 pm this Wednesday, June 7, at Brazos Bookstore. Joining him is another face familiar to the Southern Foodways Alliance, Houston’s own Alba Huerta of Julep. If you’re fascinated by the history of Southern food, get a copy of The Potlikker Papers by John T. ![]()
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