John T. Edge
------------------------------------------- John T. Edge is currently the director of the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. He is also a contributing editor at Gourmet and has written for the New York Times and the Oxford American, the U.S. Airways in-flight magazine, and the Atlanta Journal-Constitution. He has been nominated for four James Beard Foundation Awards and was a 2004 finalist for the M.F.K. Fisher Distinguished Writing Award. Edge earned a master’s degree in Southern Studies from the University of Mississippi. At the Southern Foodways Alliance he documents and writes about the diverse cultures of America. Photo below: John T. Edge and Robert St. John
in 2007 at Starkville Reads' NEA Big Read Food Panel discussion
" To Kill a Mockingbird or To Fry a Chicken." Photo
by Nancy Jacobs Edge has written numerous books. One of which, A Gracious Plenty: Recipes and Recollections from the American South, was nominated for the James Beard Award. In addition, he is editor of the foodways volume of the Encyclopedia of Southern Culture. His four book series on typical American food includes Fried Chicken: An American Story, Apple Pie: An American Story, and Hamburgers & Fries: An American Story, and Donuts: An American Passion. The books are published by Putnam. Algonquin Books has recently published a revised and expanded edition of Southern Belly: The Ultimate Food Lover's Companion to the South. Edge is heard on the weekend edition of NPR’s All Things Considered and has been featured on many television show. The Miami Herald has called him "the Faulkner of Southern food." Edge and his wife Blair Hobbs live in Oxford, Mississippi, with their son Jess. Southern Food Alliance says John T. Edge is "an honest champion of foodways.' Article by Drew Jubera of The Atlanta Journal-Constitution (January 19, 2005). Home Page for John T. Edge is here.Food writer John T. Edge is named ‘Top 20 Southerner’ by international news weekly. Mississippi
Public Broadcasting's Food Writers overview
includes Frank Stitt, Marvin Woods, and John T. Edge.
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