"A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today"--

For food writer Erin Byers Murray, grits had always been one of those basic, bland Southern table necessities-something to stick to your ribs or dollop the butter and salt onto. But after hearing a famous chef wax poetic about the terroir of grits, her whole view changed. Suddenly the boring side dish of her youth held importance, nuance, and flavor. She decided to do some digging to better understand the fascinating and evolving role of grits in...