Edible North Carolina: A Journey Across a State of Flavor
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We suspect that even longtime North Carolina residents will have their eyes opened by this surprising, adventurous tour of the state's contemporary food scene.
Editor Marcie Cohen Ferris, professor emerita of American Studies at the University of North Carolina at Chapel Hill, has enlisted a diverse array of contributors to write about subjects as varied as the state's growing hunger for local foods, pasture-raised pork farming, the influence of immigrant communities, and the enduring character of Native and Black traditions.
Such pieces are largely first-person accounts, giving them an immediacy and authority that transcends any traditional travel guide or food survey.
There are famous names among the contributors, including nationally known chefs such as Vivian Howard, Bill Smith, and Andrea Reusing. Seasoned food writers such as Sandra Gutierrez, Ronni Lundy, Kathleen Purvis, and Andrea Weigl appear as well. And for the pleasure of reading her lyrically specific prose, we can recommend Shorlette Ammons writing about being "Black and Country."
Some contributors have provided recipes, and photography in the book, much of which consists of portraits, is engagingly vivid.
Hardcover. Color photographs throughout.