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Quote by Tony Horwitz

“We're not migrating people,' she said. 'We live in our old houses, and eat on our old dishes and use our old silverware everyday. We're close to the past and comfortable with it. We've surrounded our lives with the pictures of all our relatives hanging on the walls, and we grow up hearing stories about them. It gives these things personality beyond just the material they're made of.”

Quote by Tony Horwitz

Work

Confederates in the Attic: Dispatches from the Unfinished Civil War

In this narrative, the author delves into the lives of ordinary individuals who continue to live with the legacy of the Civil War, examining how the conflict's aftermath shapes contemporary Southern culture and history. more

Author

Tony Horwitz
Tony Horwitz

Tony Horwitz is an American journalist and author renowned for his travel writing and historical narratives. Born on June 9, 1958, he has penned several books that merge travelogues with historical research, examining various facets of American history and culture. His writings frequently intertwine personal anecdotes with thorough historical analysis, offering readers a compelling blend of historical insights and cultural commentary. more

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“Last night I dreamed of Charleston, as I do almost every night. Far away from my beloved land by day, at night I am there. I dreamed of the marsh grass, the coral sunsets, the smell of plough mud, and the sound of the breeze rustling through the fronds of the palmetto trees. If you were to cut me open, you'd find the water of the Atlantic instead of blood, driftwood instead of bones, and seashells in place of everything else.”

“The sight of the pale-yellow façade of 82 Queen with the large golden numerals on the small black awning over the narrow entrance always made me smile. It was one of the grand dames of the Charleston restaurant scene. Opened in 1982 and comprised of three adjoining eighteenth-century town houses and a courtyard, it was the first restaurant to combine the local African, French, Caribbean, and Anglo-Saxon tastes to create a new culinary genre known as Lowcountry cuisine.”