02
Jul
13

7.2.13 … Nathalie Dupree: “in her childhood fried food was a once-a-week treat, that rich desserts were served even less often, and that vegetables and grains like rice and grits made up most of what was a healthy, farm-based diet”…

Southern food, Nathalie Dupree, kith/kin: I keep returning to this article because it says so much about Southern food … but Ms. Dupree’s comment about her childhood food is more like mine than what is portrayed on tv … and yes, fried food “was a once-a-week treat.”

Nathalie Dupree, the author of “Mastering the Art of Southern Cooking,” a cooking teacher and food historian in Charleston, S.C … 73, said that in her childhood fried food was a once-a-week treat, that rich desserts were served even less often, and that vegetables and grains like rice and grits made up most of what was a healthy, farm-based diet.

via Paula Deen’s Words Ripple Among Southern Chefs – NYTimes.com.


0 Responses to “7.2.13 … Nathalie Dupree: “in her childhood fried food was a once-a-week treat, that rich desserts were served even less often, and that vegetables and grains like rice and grits made up most of what was a healthy, farm-based diet”…”



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