In Virginia in the 1850s, “The locomotives would pull in and the [black] women would hold their trays of piping hot fried chicken up to the windows, letting passengers pick and choose what part of the bird they wanted–five cents for a back, ten cents for a wing, fifteen cents for a leg or breast.”
Introducing Sunbelt Editions
“A delightful and detailed chronicle of the history of barbecue.” –Rick Browne
My Appearance on “A Taste of the Past”
My appearance on the food history radio show “A Taste of the Past” can be played here….
Some of My Articles You Might Enjoy, Part 1
Here are links to two of my articles: one is humor, the other is food history…
“Tasty: The Art and Science of What We Eat” Is a Fascinating “Throwback” Book
Once you start reading it, you forget about the “throwback” style and lack of illustrations because the writing is so damned interesting…