Robert F. Moss writes about food, drink, and travel. Based in Charleston, South Carolina, he is the Contributing Barbecue Editor for Southern Living, Restaurant Critic for the Post & Courier, and the author of five books on food and beverage history.Read More About Robert

The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South

The Lost Southern Chefs fills in important gaps in the history of Southern food by telling for the first time the full story of commercial dining in the 19-century South. The book punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. It describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, the book tells the forgotten stories of the people who drove this culinary revolution, men and women who fully embodied the title “chef” and ended up being all but erased from history.

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200 Years of Fine Dining in Charleston: A Culinary Walking Tour

I am super excited to be leading two culinary history walking tours of Charleston in conjunction with the good people at Buxton Books on King Street. The first tours are slated for Saturday, October 8th and Sunday, October 9th.
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The South’s Top 50 BBQ Joints List Is Here

My latest list of the South's Top 50 BBQ Joints is here, along with an explainer about the methodology for compiling it.
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Latest Review: Gillie's Seafood

In a single stop at Gillie's Seafood, you could check off half your bucket list of classic Lowcountry dishes: purloo, she crab soup, shrimp and grits, red rice, okra soup, and what just might be the best fried shrimp in town.
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