Welcome back to the south

Guy Smalley illustration •

Grasping my Southern identity is about as easy as grabbing a fistful of Smoky Mountain fog. The question “Where are you from?” always provoked hesitation growing up. Read more


Few things taste like spring in the mountains more than a plate full of just-picked greens. Then again, greens always have a place at the table in the South—whether boiled, creamed, wilted, or fresh. Read more


Miss Angel's sonker

Courtesy of Surry County Tourism

Chefs, brewers, distillers, bakers, farmers, and country cooks are preserving traditions and redefining the flavor of Southern Appalachia, from A to Z. Read more

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Mandy Newham-Cobb illustration

Every December 31st, while millions of Americans from Maine to California resolve to lose the last few pinches of pudge, Southerners have already gotten a jump (or, rather, a hoppin’ john) on the rest of the country. Read more

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Each cookbook in the UNC Press Savor the South collection celebrates a beloved food or tradition of the American South. Written by well-known cooks and food lovers, the books brim with personality. Read more


Will the South as a culture survive? More specifically, will readers a hundred years from now still identify certain contemporary writers as “Southern?” The first question is too large to ponder here. Read more


Sweet Potato-Sour Cream Coffee Cake from April McGregor’s Sweet Potatoes cookbook; Apple and Bacon-Stuffed Collard Roll Ups from Debbie Moose’s Southern Holidays cookbook. Read more