Southern cuisine is not uniform; it reflects the diversity of all races, ethnicities, and cultures inhabiting the region. In recent decades, historians have explored the paths of these different foodways and outlined their contributions to southern cooking. Published cookbooks are one means of preserving these traditions within a specific community while also sharing recipes with a larger audience.

In the display case:

• Waddad’s Kitchen, Lebanese zest and southern best / by Waddad Habeeb Buttross
• The Grecian Plate / compiled by the Hellenic Ladies Society, St. Barbara Greek Orthodox Church, Durham, North Carolina
• Cocina Hispana, Hispanic cuisine / [Hispanic Presence Committee at the General Convention, New Orleans, Louisiana, September 1982
• Greetings from the Mississippi Delta Hot Tamale Trail (postcard)
• Jesse’s Book of Creole and Deep South Recipes / by Edith Ballard Watts ; with John Watts

• Food for Choctaw Families / Choctaw Fair Association
• High on the Hog: A Culinary Journey from Africa to America / Jessica B. Harris, foreword by Maya Angelou
• The Soul of Southern Cooking / by Kathy Starr
• A Good Heart and a Light Hand / Ruth L. Gaskins

• Marie’s Melting Pot: Recipes / Marie Lupo Tusa
• Matzoh Ball Gumbo: Culinary Tales of the Jewish South / Marcie Cohen Ferris
• Rotary's cookbook ; les delices de la cuisine Louisianaise du Club Rotary de Saint-Martinville, en Acadie Francophone / adaptation française par Jacqueline Planel
• Stir the Pot: The History of Cajun Cuisine / Marcelle Bienvenu, Carl A. Brasseaux, Ryan A. Brasseaux