June 2, 2011 Once upon a time, the humble strip of bacon had yet to become a culinary fetish object, and mac and cheese was simply a side item on the meat-and-three menu, not a concept for modish urban restaurants. Then a young man named John T. Edge began to roam the back roads of the American South in search of good, authentic meals. His journeys mark a stirring new chapter in the evolution of Southern food culture, as Edge has helped to inspire a renaissance in Southern food—its celebration and documentation, its public perception, its dreams for the future. Edge spoke by phone with Chapter 16 before heading to Tennessee to moderate the shrimp-and-grits cookoff at Savor Nashville on June 5 from 2 to 4 p.m. at the Hutton Hotel.
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Writer John T. Edge has made a career of chronicling the place where food and culture come together