Food can be very stylish, from fried chicken - which has gone pretty high style and trendy - to even grits!   

That's good news for several high profile TV chefs and restaurateurs who love Southern cuisine. But for many creators of some celebrated foods they have not received the attention or money that others have. 

So, at what point does food appreciation become appropriation?

Molly McWilliams-Wilkins, editor in chief of Southern Bon Vivan, a style blog, and David Davis, a professor at Mercer University and associate director of the Center for Southern Studies have some thoughts on that.  Listen to the full conversation below!