Culinary historian Jessica B. Harris and High on the Hog host Stephen Satterfield stop in front of an okra stand at the Dantokpa Market in Cotonou, Benin. The Netflix series is based on Harris’s 2011 book of the same name. Netflix What the Future of Southern Cuisine Could Be in Dallas and Beyond Chefs in Texas are changing the way we understand Southern food outside of the "home-cooked comfort fare" interpretation. By Rosin Saez Published in Food & Drink July 1, 2021 3:52 pm “The past is never dead. It’s not even past,” as one of William Faulker’s best-known lines goes. History informs the present and, by extension, the future. Food is an ever-evolving organism, metastasizing into identical fast-casual concepts or, instead, becoming a new form of itself. Southern food has already had many pioneers who spun grandma’s low-fuss fare into high-end fine dining.