| Other author/creator | Ferris, Marcie Cohen, editor. |
| Other author/creator | Howard, Vivian (Vivian S.), 1978- writer of foreword. |
| Other author/creator | Hysmith, K. C. (Katherine C.), editor. |
| Other author/creator | Miller, Baxter, photographer. |
| Contents |
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 with goat) / 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. |
| Abstract |
"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. |
| Bibliography note | Includes bibliographical references and index. |
| Genre/form | cookbooks. |
| Genre/form | Cookbooks. |
| LCCN | 2021046314 |
| ISBN | 9781469667799 hardcover ; alkaline paper |
| ISBN | 1469667797 hardcover ; alkaline paper |
| ISBN | electronic book |
