John T. Edge 

Edge 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. He has won three James Beard Foundation awards. In 2012, he won Beard’s M.F.K. Fisher Distinguished Writing Award. 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 explores the diverse food cultures of the American South. The SFA has completed more than 900 oral histories and 100 films, focusing on people like fried chicken cooks, row crop farmers, oystermen, and bartenders. 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 catalog of modern American street food. Edge is editor of the foodways volume of the New Encyclopedia of Southern Culture. And he is series editor of Southern Foodways Alliance Studies in Culture, People, and Place, published by the University of Georgia Press. Edge is an editor in residence at the Rivendell Writers’ Colony. And he serves on the faculty of the MFA in Narrative Nonfiction program at the Grady College of the University of Georgia. 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.
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