Edible North Carolina : a journey across a state of flavor Cover Image

Edible North Carolina : a journey across a state of flavor / edited by Marcie Cohen Ferris ; foreword by Vivian Howard ; K.C. Hysmith, associate editor ; photography by Baxter Miller.

Ferris, Marcie Cohen, (editor.). Howard, Vivian (Vivian S.), 1978- (writer of foreword.). Hysmith, K. C. (Katherine C.), (editor.). Miller, Baxter, (photographer.).

Summary:

"Marcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activists-along with photographer Baxter Miller-to offer a deeply immersive portrait of North Carolina's contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies the complexities of American food and identity."-- Provided by publisher.

Record details

ISBN: 1469667797
ISBN: 9781469667799
Physical Description: xi, 284 pages : color illustrations, color photographs ; 26 cm
Publisher: Chapel Hill : The University of North Carolina Press, [2022]
Copyright: ©2022

Content descriptions

General Note:	""Barbecue Hash Recipe" from Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More, by Elliot Moss."--Title page verso. ""Rhubarb's Red Wine Sorghum Vinaigrette" from Sorghum's Savor, by Ronni Lundy."--Title page verso.
Bibliography, etc. Note:	Includes bibliographical references (page 266) and index.
Formatted Contents Note:	Foreword by Vivian Howard -- Introduction: an edible North Carolina history / Marcie Cohen Ferris -- Are commercial fishermen not food providers?: The rise of the local seafood movement in North Carolina (recipe: Scallop fritters) / Karen Amspacher -- The evangelfish of Craven County (recipe: Potted crab with herbs and salted butter, Oriental, N.C.) / Ricky Moore -- To be a Lumbee Is to cook, sing, and gather (recipe: Collard sandwich) / Malinda Maynor Lowery -- Black and country: an origin story (recipe: Gramma Adell's Tea cakes) / Shorlette Ammons -- The pig math of pasture-raised pork (recipe: Barbecue hash) / Andrea Weigl -- Bringing food back home: the view from Warren County (recipe: Sweet potato pie) / Carla Norwood and Gabe Cumming -- Pulling up a chair at the new Southern Latino table (recipe: Pecan Polvorones with Coffee granita) / Sandra A. Gutierrez -- Pandemic reflections from a musician-organizer-activist-chef-restaurateur (recipe: Hot hot peanuts) / Cheetie Kumar -- Preserving community (recipe: Strawberry preserves) / April McGreger -- They are my friends, they are my family: a Mexico and North Carolina brotherhood of food (recipe: Pork shank posole) / Bill Smith -- Cooking like we mean it: food for a just North Carolina (recipe: Charcoal-grilled pork neck with honey, chiles, and black pepper) / Andrea Reusing -- From restaurant kids to restaurateurs: first-generation Southerners in the Triangle culinary scene (recipe: BrunsMex stew) / Victoria Bouloubasis -- North Carolina Chinese restaurant journeys (recipe: Fried rice with anything) / Michelle T. King -- Charlotte, where the working class defines the food (recipe: Carolina chili sauce) / Kathleen Purvis -- To be rather than to seem: creating a food life in the Foothills (recipe: Strawberry pie) / Keia Mastrianni -- Tasting change in global Charlotte (recipe: Marranitos de piloncillo) / Tom Hanchett -- The flavor and spirit of Laos in North Carolina (recipe: Khao poon) / Katy Clune -- Crafting Asheville's foodtopia: two decades in the mountain South (recipe: Rhubarb's red wine sorghum vinaigrette) / Ronni Lundy -- Native food sovereignty (recipe: Tuya gadu) / Courtney Lewis -- Making the world we want through food: a visual tour of western North Carolina / Maia Surdam and Baxter Miller -- A road map to edible equity (recipe: A higher form cocktail) / Marcie Cohen Ferris.