ETV’s “Take on the South” Dishes About Real Southern Cooking

South Carolina ETV

High resolution images are below

Pressroom

South Carolina ETV

Stay Connected

ETV’s “Take on the South” Dishes About Real Southern Cooking

For Immediate Release
June 30, 2010

Columbia, SC… More than crispy fried chicken, smoky rich barbecue, and decadent pecan pie, “real” Southern cooking is a dynamic mix of innovation and inspiration rooted in tradition that feeds the spirit.

On Monday, July 12 at 7 p.m., ETV’s "Take on the South," hosted by Dr. Walter Edgar, pits three culinary heavyweights on the subject of "real" Southern cooking -- what it is and what it isn’t. An encore presentation airs on the South Carolina Channel on Friday, July 16 at 9 p.m.

Edgar and his guests chew the fat over what "real" Southern cooking means, including the difference between traditional Southern cooking and the new Southern cooking. Will grilled duck replace the traditional fried chicken? "Take on the South" explores those topics through an engaging hour-long conversation with:

* The Lee Brothers – Ted and Matt Lee are food and travel journalists and authors of several cookbooks. Native Charlestonians, the pair currently write food stories for Travel + Leisure, Food & Wine, GQ, and The New York Times. They are also contributors to Garden & Gun and the wine columnists for Martha Stewart Living. Their recent cook book, "The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor," was a nominee for the prestigious James M. Beard Cook Book Award in the American Cooking category.

* John T. Edge – a columnist for The New York Times, a contributing editor for Garden & Gun and a former contributing editor for Gourmet. Edge holds a master’s degree in Southern Studies from the University of Mississippi. He 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.

Edge and The Lee Brothers debate the evolution of Southern cooking in response to the changing South. Edge will take the side of the traditional Southern cuisine and the Southern classics that have become restaurant hits around the country. The Lee Brothers talk about preparing Southern foods in new and creative ways that usher Southern cooking into the twenty-first century while never losing sight of its deep roots.

While making a case for the versatility of Southern cooking, co-author and parallel half of the famed gastronomic siblings, Ted Lee summarily muses, “Real Southern food is mindful of tradition but never bound by it.

South Carolina ETV is the state's public educational broadcasting network with 11 television and eight radio transmitters, and a multi-media educational system in more than 2,500 schools, colleges, businesses and government agencies. Using television, radio and the web, SCETV's mission is to enrich lives by educating children, informing and connecting citizens, celebrating our culture and environment and instilling the joy of learning.

###

For more information, contact Dana McCullough at (803) 737-3212 or dmccullough@scetv.org.

Photos may be downloaded for the sole purpose of publicizing this program. To download an image, click on the picture below. A new Web page will open containing the hi-res version. Right click on the hi-res image, and select "Save As" or "Save Picture As."