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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New Review: Bexley Fish & Raw Bar

In my latest restaurant review for the Post & Courier I drove out to Summerville to check out longtime chef Jeremy Holst's first foray into restaurant ownership. I haven't been this impressed by a new restaurant in a long time.
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Join Me at Buxton Books for 200 Years of Charleston Dining History

On Tuesday, June 28th, I'll be giving a talk at Buxton Books in downtown Charleston. Drawing upon material in my latest book, The Lost Southern Chefs, we'll trace 200 years of fine dining in Charleston, from 1822 until today.
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New Review: Maya del Sol Kitchen

For my latest restaurant review for the Post & Courier, I headed up to North Charleston's Park Circle and checked out Maya del Sol Kitchen. Chef/owner Raul Sanchez has a unique format there—taqueria by day, five-course chef's tasting menu at night, all served at a single diner-style counter.
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