In a quest to trace the roots of Southern food, Husk/McCrady's chef Sean Brock pairs with Senegalese cook Fati Ly to find the connections between their cuisines. "At a certain point in his research, Brock realized that he needed to follow the trail further back than Junior League cookbooks or vintage menus could take him: across the ocean, all the way back to Western Africa," writes Jody Eddy for Food & Wine magazine. Eddy follows Brock on his trip and catalogs the genesis of dishes like purloo and Hoppin' John. [F&W]
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