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The World of Food: United States: The South

Issue: September 30, 2006

Biscuits   Black-Eyed Peas   Cast-Iron Skillets   Chicken   Country Hams   Grits   Peanuts   Pecans Ask the Experts :   Curing Cast-iron Cookware Any discussion of Southern cooking must begin with slavery.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2006.

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