Chuck's Extra Credit.

"In _Southern Food: At Home, On the Road, In History_" John Egerton narrates a tour of over 200 restaurants throughout the South. . Using a fairly strict set of criteria, he eats at and writes about small restaurants, diners, cafes, etc., that represent what Southern food is. He does not tackle the question of differences between Southern and soul food but the subject comes up often in interviews and ."

"The cooks and owners he interviews seem to be at least concerned with the distinction between Southern and soul food. One restaurant he characterizes as a soul-food diner make the similarity explicit. The owner, Lucille Cole, says, 'Soul food, Southen food, call it what you want... It's all the same: beans and greens, yams and chicken -- it's what a mother cooks at home for her family.'"

Page the first, for HIS 400S, Dr. Simon, 2.2.97