Damon Lee Fowler

Food * History * Words

Southern Spoken Here

A Collection from more than Twenty-five years of writing about and teaching the cooking of my native South, Essentials of Southern Cooking debuts just after Thanksgiving of 2013

Welcome!

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, you'll notice some changes to this page, and there are still more changes to come. 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 six 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 and, most recently, The Savannah 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.

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.

Selected Works

Cookbooks
A collection of more than twenty-five years of writing about and teaching the history and techniques of the cooking of my native American South, the collection of cuisines that we loosely call Southern Cooking.
A portrait of Savannah's growing restaurant scene in recipes and stories.
A Celebration of the Cuisine of the Old South, hailed as a modern classic and Bible of Southern Foodways.
A loving portrait of a proud old port city in recipes
Classical Southern Cooking in today's kitchen
Traditional Southern Baking for modern cooks
A sampling of the South's Cookery for the hundreds of regional fruits and vegetables.
Seventy five recipes that were documented to have been used at Mr. Jefferson's Monticello during his lifetime, translated for use in a modern kitchen, with essays by the Foundation's curatorial staff.

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