Grain and Fire: A History of Baking in the American South SC and teaches food writing at

and teaches food writing at Duke University

He demystifies beaten biscuits

We always keep in mind that no one ever wants to burn Garlic because it develops a very bitter taste

and all over the United States

and crab rice

Grain and Fire: A History of Baking in the American South SC and teaches food writing atAuthor: Rebecca Sharpless While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions Indigenous American, European, and African collided with and merged in the economies, cultures, and foodways of the