The Carolina Table: North Carolina Writers on Food

by Randall Kenan (Editor)

Overview

At the intersection of food and story, The Carolina Table: North Carolina Writers on Food offers dozens of stories by Tar Heel writers about the best meal, food memory, noteworthy family tradition, cherished food ritual, dreaded food ritual, fail-safe recipes, worst recipe, worst meal, funniest meal. Written by many of North Carolina’s best-known novelists, journalists, and chefs, the book is edited by Randall Kenan. It includes pieces by Lee Smith, Daniel Wallace, Celia Rivenbark, Michael Parker, Jill McCorkle, and Marcie Cohen Ferris. It also includes stories by chefs and cookbook authors such as Crook’s Corner’s popular chef Bill Smith. The book features stories on everything from shad roe fries to Thanksgiving turkey disasters to a reluctant carnivore attending a ribfest.

Product Details

ISBN-13:	9780997314403
Publisher:	eno publishers
Publication date:	11/01/2016
Pages:	210
Sales rank:	651,353
Product dimensions:	6.00(w) x 8.90(h) x 0.90(d)

About the Author

Professor of English at UNC-Chapel Hill, Randall Kenan is a novelist, journalist, and food writer. He has written about food for a variety of publications, most notably a profile of culinary food historian Michael Twitty for Garden and Gun. He teaches a Food Writing class at UNC. His books include A Visitation of the Spirits, Let the Dead Bury Their Dead, and The Fire this Time. He received the North Carolina Award for Literature in 2005 and was elected to the Fellowship of Southern Writers in 2007.

Table of Contents

Table of Contents

"Home in Mind" Sheila Smith McKoy

Introduction

The Rooster, the Rattlesnake, and the Hydrangea Bush Randall Kenan

Someone's in the Kitchen

Jaki Shelton Green Singing Tables

Jill McCorkle Remembering the Cake

Wayne Caldwell Ruby's Kitchen

Fran McCullough So, a Yankee Walks into a North Carolina Kitchen . . .

Lenard D. Moore An Onslow County Tradition

Lee Smith The Recipe Box

Carolina Flavor

Celia Rivenbark Grape (Hull Pie) Expectations on Highway 117

Bridgette A. Lacy Mater Day

William Ferris Mama Dip’s: A Celebration of Southern Food and Music

Daniel H. Wallace The Mesopotamia of Pork

Bill Smith Hard Crab Stew

Jeffery Beam "The Crab King"

Moreton Neal Putting on the Grits

Adventures in Eating

Sophia Woo Vulnerability

Emily Wallace Orange You Glad

Marianne Gingher Pie Love You, Cake Do Without You

Paul Cuadros Pollo a la Brasa Keeps Turning in North Carolina

Elizabeth S.D. Engelhardt Brick Cheese, Boiled Cabbage, and Buttermilk

Cathy Cleary The Gift of Crisco

Michael Parker Let's Cook, EXCLAMATION POINT

Traditions

Nancie McDermott The Family Reunion

Michael McFee Mountain Cooking

Zelda Lockhart Garden Gate

Richard Chess Make It Holy: Challah, Chicken Marbella, and My Sabbath Tribe

Diya Abdo On Food and Other Weapons

Heather Newton Lessons in Table Manners and Life

Steven Petrow The Pies That Bind

John McElwee Blue Monday

Afterword

Marcie Cohen Ferris The Big Book of North Carolina Foodways

Editorial Reviews

"Read The Carolina Table and you pull up your chair to the best groaning boards in the state."

--Frances Mayes, who wrote most recently Under Magnolia: A Southern Memoir

"If it's true that by knowing what we eat, we know who we are, then The Carolina Table serves us up a cultural treasury of Southern food and how to cook it, eat it and pass it down through generations. This is our Anatomy of the Culinary. " --Michael Malone, author of Handling Sin and Uncivil Seasons

"Smart, inclusive, generous...The Carolina Table sets a national standard for food writing." --John T Edge

From the Publisher