The final segment provides a discussion of the merits of lard, as opposed to vegetable oil, of gazpacho and gaspachi, of new directions for food, of documenting, cataloging, and preserving foods enjoyed in the past, and of fond recollections of local foods available up and down the interstate.
Please note: the program is no longer in production. Therefore, the discussion is no longer active. We regret any inconvenience.
The final segment provides a discussion of the merits of lard, as opposed to vegetable oil, of gazpacho and gaspachi, of new directions for food, of documenting, cataloging, and preserving foods enjoyed in the past, and of fond recollections of local foods available up and down the interstate.
Please note: the program is no longer in production. Therefore, the discussion is no longer active. We regret any inconvenience.
Resources
Teacher Guide - What is Real Southern Cooking? | Take on the South
The fourth program in the series of eight, one-hour, live to tape debates produced by ETV for the University of South Carolina’s Institute for Southern Studies (ISS) under a grant provided by Watson...
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