Curated Cuisine: Cook's Country editors Toni Tipton-Martin and Morgan Bolling on the women who gave soul to Southern cooking 

Curated Cuisine is a monthly WBUR CitySpace series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and national and enjoy a post-show bite inspired by the conversation. Tamika R. Francis, founder of Food &amp; Folklore, moderates a conversation with Cook’s Country editor in chief Toni Tipton-Martin and executive editor Morgan Bolling about, “When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South.” This new cookbook from America's Test Kitchen showcases the hard work, hospitality and creativity of women who have given soul to Southern cooking from the start. Featuring more than 200 stories of women who've shaped the cuisine, every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today. Copies of the book will be available for purchase from our bookstore partner Frugal Books. The authors will sign and guests will enjoy bites from the book following the conversation including:<ul><li>Sweet Potato Cornbread with Ginger Honey Butter</li><li>Pat in the Pan Biscuits</li><li>Chicken and Shrimp Jambalaya</li><li>Texas Chocolate Sheet Cake</li><li>Bourbon Butterscotch Pudding</li></ul>This event is produced in partnership with <a href="https://cambridgeculinary.com/">Cambridge School of Culinary Arts,</a>&nbsp;who will be providing the bites for the event! About “When Southern Women Cook”&nbsp; Shepherded by Toni Tipton-Martin and Cook's Country executive editor and TV personality Morgan Bolling, “When Southern Women Cook” showcases the hard work, hospitality and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today. 70+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. 300 recipes — must-knows, little-knowns and modern inventions: regional Brunswick stew, Dollywood cinnamon bread, pickle-brined fried chicken sandwiches, grilled lemongrass chicken banh mi and oat guava cookies bridge the gap between what Southern cooking is known for and how it continues to evolve. Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon." Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present. Copies of the book will be available for purchase from our bookstore partner Frugal Books. The authors will sign and guests will enjoy a bite from the book following the conversation.

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Curated Cuisine: Cook's Country editors Toni Tipton-Martin and Morgan Bolling on the women who gave soul to Southern cooking

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