Bringing good taste back into Southern kitchens
There was a time when a food’s flavor determined its popularity. In the late 19th century, taste was supplanted by other concerns like transportability, disease resistance and productivity. Author and professor David Shields has spent 15 years trying to restore the basic ingredients that the cuisine of the South is built on. In this talk, Shields tells the story of the Bradford watermelon, an example of how good taste can go out of fashion ... and eventually come back again.