John T. Edge

John T Edge

Photograph by Yvonne Boyd

John T. Edge is director of the Southern Foodways Alliance at the University of Mississippi in Oxford. He is a contributing editor at Gourmet and writes for a number of other publications including the Oxford American and the Atlanta Journal-Constitution. Edge is editor of the forthcoming foodways volume of the New Encyclopedia of Southern Culture and is author of a number of books, including an expanded and revised paperback edition of Southern Belly from Algonquin Books. For a brief and shining moment, he ran a hotdog stand on the Oxford square, serving pimento-cheese-capped natural-casing dogs. He called the business Dunce Dogs, an homage to Ignatius J. Reilly, anti-hero protagonist of the novel Confederacy of Dunces.

John T. Edge on

chefs + restaurants

Eight Great Street-Food Vendors in Philadelphia

You can get almost everything—falafel hoagies, Jamaican goat, pork belly with medicinal herbs (and even an assist from Hello Kitty Land)—without a lot of hype.
food + cooking

My Love Affair with Crisp Fishy Things

Exploring an edible continuum, from dried eel to catfish chips.
wine + spirits + beer

That’s the Whiskey Talking

Tennessee tinkers with its liquor laws, to good and ill effect.
food + cooking

Sing a Song of Brains and Eggs

One Ring Zero sets recipes to music.
chefs + restaurants

Antoine’s On Our Own Terms

Learning to love New Orleans’s most beloved dowager.
food + cooking

How to Trash a Great Recipe

A tale of kitchen downshifting, wherein a gratin begets a casserole.
food + cooking

The Celery Soda Chronicles

Chasing a pastrami sandwich with a can of Dr. Brown’s Cel-Ray soda may be a time-honored New York tradition, but down South Eudora Welty drank her celery, too.
chefs + restaurants

Restaurants Now: Snackbar

(OXFORD) - The Snackbar vibe is straightforward: shellacked wainscoting accessorized by taxidermied deer heads; louvered blinds to filter the parking lot light; raw bar in front; drinking bar in back.
food + cooking

Trash Fish Without the Trashiness

Wherein the author praises scum suckers, bottom dwellers, and other ne’er-do-wells of the deep.
chefs + restaurants

Chapel Hill: Cypress on the Hill

(CHAPEL HILL) - This birdhouse of a space is on Franklin Street, the local restaurant row, cater-corner from Lantern, Andrea Reusing’s Asian hothouse, and just down the street from Elaine’s on Franklin, where Brett Jennings mans the...
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