John T. Edge writes about the foodways of the American South.
He is a contributing editor at Garden & Gun and a columnist for the Oxford American. For three years he wrote the monthly United Taste column for the New York Times.
His magazine and newspaper work has been featured in eleven editions of the Best Food Writing compilation. in 2012, he won the James Beard Foundation's M.F.K. Fisher Distinguished Writing Award. In 2009, he was inducted into Beard's Who's Who of Food & Beverage in America.
Edge holds an MA in Southern Studies from the University of Mississippi. And an MFA in Creative Nonfiction from Goucher College.
He is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents, studies, and celebrates the diverse food cultures of the American South. The SFA has completed more than 900 oral histories and 50 films, focusing on people like fried chicken cooks, row crop farmers, oystermen, and bartenders.
He is now at work on The Potlikker Papers, a history of the modern South, told from the lunch counter sit-ins of 1960 forward. The Penguin Press will publish in 2017.
Edge has written or edited more than a dozen books, including Southern Belly: The Ultimate Food Lover's Companion to the South and The Truck Food Cookbook, a catalogue of modern American street food. Edge is editor of the foodways volume of the New Encyclopedia of Southern Culture. And he is general editor of the book series, Cornbread Nation: The Best of Southern Food Writing.
He has served as culinary curator for the weekend edition of NPR’s All Things Considered, and he has been featured on dozens of television shows, from CBS Sunday Morning to Iron Chef.