5.0
Edible North Carolina
ByPublisher Description
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. While North Carolina's food heritage is grounded in core ingredients and the proximity of farm to table, this book reveals striking differences among food-centered cultures and businesses across the state. Documenting disparities among people's access to food and farmland—and highlighting community and state efforts toward fundamental solutions—Edible North Carolina shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans.
Starting with Vivian Howard, star of PBS's A Chef's Life, who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cumming, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl.
Starting with Vivian Howard, star of PBS's A Chef's Life, who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cumming, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl.
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5.0
Mardi Durham
Created about 3 years agoShare
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“[Review of uncorrected page proofs from NetGalley]
My patrons are going to eat this up! (See what I did there?) Delightful and readable while at the same time well-researched and thought-provoking. Like Vivian Howard's mama, I believe we have everything in North Carolina. Our tagline ought to be, Come for the food, stay for the scenery! Our food is definitely first. Even in the smallest, nondescript little villages, you can find the best little hole-in-the wall eateries. This book highlights some of those (and some hifalutin places, too) along with our temperate-climate-blessed growing season and amazing gardeners. The essays are accompanied by recipes (don't be afraid of lard) and inspiring (not trite or homespun but legit) stories of how many of these folks got their start as well as vital and compelling history of our state. I am so ready for a road trip!
Librarian bonus: references for each essay. I'm already thinking of patrons who'll want to be on hold for this title!”
About Marcie Cohen Ferris
Marcie Cohen Ferris, author of The Edible South: The Power of Food and the Making of an American Region and Matzoh Ball Gumbo: Culinary Tales of the Jewish South, is professor emerita of American studies at the University of North Carolina at Chapel Hill.
Other books by Marcie Cohen Ferris
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