Southern Spoken Here

The newest offering in the University of North Carolina Press’s SAVOR THE SOUTH® series, Ham: A SAVOR THE SOUTH Cookbook is now available. 55 classic recipes for ham Southern and otherwise, from how to cook a whole Southern dry-cured country ham to making the Parisian classic Croque Monsieur at home.


Southerners love to tell stories, and our favorite stories (aside from the ones about our crazy -- er, I mean -- eccentric family) always seem to involve food. If there isn't actually food in our mouths, we're talking about it: what we just ate, what we're eating at the moment, and what we plan to eat next. If you understand that, then you are either a Southerner or an Italian, in which case, come on in and we'll swap stories and recipes. If you don't get it, then come on in and have a seat anyway: you need to be educated.

Besides, the only thing a Southerner loves better than eating is having a new audience for our stories.

If you've visited me before, thank you for coming back: there are regular additions to the Recipes and Stories pages, so there's always something new/​old to savor. If you're new, welcome! I'm so glad you're here.

Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He was born in north Georgia and grew up in upstate South Carolina. After receiving a Master of Architecture from Clemson University, he practiced architecture for more than a decade before turning to food writing, teaching, and culinary history. He is the author of nine critically acclaimed cookbooks: Classical Southern Cooking: A Celebration of the Cuisine of the Old South which was nominated for two Julia Child cookbook awards (including the Jane Grigson award for scholarship) and a James Beard Foundation award; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken: The World’s Best Recipes; Damon Lee Fowler’s New Southern Kitchen; Damon Lee Fowler’s New Southern Baking, The Savannah Cookbook, The Savannah Chef’s Table, Essentials of Southern Cooking, and, most recently, Ham: A SAVOR THE SOUTH Cookbook.

He has also written historical commentary for three historical cookbooks, was recipe developer and editor for Dining at Monticello: In Good Taste and Abundance, and his work has appeared in many national publications, including Bon Appetit, Food & Wine, Relish, Cornbread Nation (a journal of the South’s best food writing), The Charlotte Observer, The St. Petersburg Times, The Atlanta Journal-Constitution, and Southern Voice.

He is presently working on his ninth book, Savor the South: Ham, to be published by the University of North Carolina Press in 2017, and is completing the second of a three-book series of novels which are as yet unpublished.

Active in both national and local culinary circles, Fowler was a founding board member and past president of the Southern Foodways Alliance. He lives in Savannah, Georgia, where, aside from his work as a food writer, lecturer, cooking teacher, and culinary historian, he is the featured food writer for the Savannah Morning News.