The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters 839: A Journey Through Southern Food with Michael W. Twitty and Deb Freeman
Dec 5, 2025
In this engaging discussion, Michael W. Twitty, a culinary historian renowned for exploring the roots of Southern food, delves into his new book, highlighting the diverse influences shaping the region's cuisine. From indigenous corn dishes to unique fusion recipes like Chinese Mississippi collards, he reveals the rich tapestry of Southern flavors. Deb Freeman, filmmaker of the documentary on Edna Lewis, shares insights on Lewis's revolutionary impact on American food and her farm-to-table legacy, emphasizing the importance of cultural roots in Southern cooking.
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Chinese Mississippi Collards Story
- Twitty recounts Chinese-Mississippi collard greens learned from the Chow family in Mississippi.
- He describes a stir-fry of collards with garlic, oyster sauce, and a Mississippi twist like crawfish or catfish.
Preexisting Food Flows To Africa
- Twitty explains New World crops like corn, cassava, and peppers reached Africa pre-enslavement via Iberian trade.
- He shows these transfers reshaped African cuisines and later influenced Atlantic food exchanges.
Crab Cakes and Crab Chop Origins
- Twitty traces crab cakes and crab chops to street foods sold by enslaved women in Annapolis and Williamsburg.
- He also shares a vivid Louisiana crab chop example plated like a pork chop with a crab claw.
