Edible North Carolina: a journey across a state of flavor
(Book)
Contributors:
Ferris, Marcie Cohen editor.
Hysmith, K. C. editor.
Miller, Baxter photographer.
Howard, Vivian 1978- writer of foreword.
Hysmith, K. C. editor.
Miller, Baxter photographer.
Howard, Vivian 1978- writer of foreword.
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More Details
Published:
Chapel Hill : The University of North Carolina Press, [2022].
Format:
Book
Physical Desc:
xi, 284 pages : color illustrations ; 27 cm
Language:
Unknown
ISBN:
9781469667799, 1469667797, 9781469667799
Notes
Bibliography
Includes bibliographical references and index.
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"--,Provided by publisher.
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Citations
APA Citation (style guide)
Ferris, M. C., Hysmith, K. C., Miller, B., & Howard, V. 1. (2022). Edible North Carolina: a journey across a state of flavor. The University of North Carolina Press.
Chicago / Turabian - Author Date Citation (style guide)Marcie Cohen Ferris et al.. 2022. Edible North Carolina: A Journey Across a State of Flavor. The University of North Carolina Press.
Chicago / Turabian - Humanities Citation (style guide)Marcie Cohen Ferris et al., Edible North Carolina: A Journey Across a State of Flavor. The University of North Carolina Press, 2022.
MLA Citation (style guide)Ferris, Marcie Cohen, et al. Edible North Carolina: A Journey Across a State of Flavor. The University of North Carolina Press, 2022.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
92c2a889-4536-df90-c607-6621fff7070f
Record Information
| Last Horizon Extract Time | May 29, 2025 08:35:36 AM |
|---|---|
| Last File Modification Time | May 29, 2025 08:35:37 AM |
| Last Grouped Work Modification Time | May 29, 2025 08:35:36 AM |
MARC Record
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|---|---|---|---|
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| 003 | DLC | ||
| 005 | 20220606093100.0 | ||
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| 020 | |a 9781469667799 |c $35.00 | ||
| 020 | |a 1469667797 |c $35.00 | ||
| 020 | |a 9781469667799 |q (hardcover ; |q alk. paper) | ||
| 020 | |z 9781469667805 |q (ebook) | ||
| 035 | |a (OCoLC)1266896384 | ||
| 040 | |a NcU/DLC |b eng |e rda |c DLC |d TnLvILS | ||
| 042 | |a pcc | ||
| 043 | |a n-us-nc | ||
| 050 | 0 | 0 | |a TX715 |b .E2456 2022 |
| 082 | 0 | 0 | |a 641.59756 |2 23 |
| 092 | |a 641.597 EDIBL | ||
| 245 | 0 | 0 | |a Edible North Carolina : |b a journey across a state of flavor / |c edited by Marcie Cohen Ferris ; K.C. Hysmith, associate editor ; photography by Baxter Miller ; foreword by Vivian Howard. |
| 264 | 1 | |a Chapel Hill : |b The University of North Carolina Press, |c [2022] | |
| 300 | |a xi, 284 pages : |b color illustrations ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a "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"-- |c Provided by publisher. | ||
| 650 | 0 | |a Cooking |z North Carolina | |
| 650 | 0 | |a Local foods |z North Carolina. | |
| 650 | 0 | |a Food |x Social aspects |z North Carolina. | |
| 655 | 7 | |a Cookbooks |2 lcgft | |
| 700 | 1 | |a Ferris, Marcie Cohen |e editor. | |
| 700 | 1 | |a Hysmith, K. C. |q (Katherine C.) |e editor. | |
| 700 | 1 | |a Miller, Baxter |e photographer. | |
| 700 | 1 | |a Howard, Vivian |q (Vivian S.), |d 1978- |e writer of foreword. | |
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