John T. Edge writes a monthly column, “United Tastes,” for the New York Times. The longtime columnist for the Oxford American was a contributing editor at Gourmet Magazine. His work for Saveur and other magazines has been featured in seven editions of the Best Food Writing compilation, and he has been nominated for five James Beard Foundation Awards, including two M.F.K. Fisher Distinguished Writing Awards. In 2009, he was inducted into "Beard's Who's Who of Food & Beverage in America." Edge is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents and celebrates the diverse food cultures of the American South. The SFA has completed more than 450 oral histories and 20 films, focusing on subjects like: fried chicken cooks, row crop farmers, oystermen, and bartenders. He has many books to his credit, including the James Beard Award-nominated cookbook, "A Gracious Plenty: Recipes and Recollections from the American South," "Fried Chicken: An American Story," "Apple Pie: An American Story," "Hamburgers and Fries: An American Story," and "Donuts: An American Passion." In 2007, Algonquin Books published a revised and expanded edition of "Southern Belly: The Ultimate Food Lover's Companion to the South." In 2007, an expanded edition of Southern Belly was published: "The Ultimate Food Lover's Companion to the South." Edge is editor of the foodways volume of the "New Encyclopedia of Southern Culture," and he is general editor of the book series, "Cornbread Nation: The Best of Southern Food Writing." He is at work on a new project, for Workman, a cookbook that catalogues modern American street and truck food.
Wine Curmudgeon, Jeff Siegel, and Todd Kliman will also be on the show.
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