John T. Edge

John T. Edge is a contributing editor at Gourmet. He writes for The New York Times. He is writing a year-long series, "Saving Southern Food," for the Atlanta Journal-Constitution and is a longtime columnist for the Oxford American. Edge serves as culinary curator for the weekend edition of NPR's All Things Considered.

His work for Saveur and other magazines has been featured in the last five editions of the Best Food Writing compilation. He was a 2004 finalist for the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation.

Edge holds a master's degree in Southern Studies from the University of Mississippi. 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 dedicates his time to documenting and celebrating the diverse food cultures of the American South.

Edge has a number of books to his credit, including the James Beard Award-nominated cookbook, A Gracious Plenty: Recipes and Recollections from the American South. His latest book in a series that examines America's iconic foods is Donuts: An American Passion.

Edge lives in Oxford, Mississippi, with his son, Jess, and his wife, Blair Hobbs, a teacher, and painter. His website is www.johntedge.com.

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