Talking with farmers, fishmongers, cooks, historians, and scientists, Eubanks looks at how foods are deeply tied to the culture of the Old North State. Some have histories that go back thousands of years. Garlicky green ramps, gathered in April and traditionally savored by many Cherokee people, are now endangered by their popularity in fine restaurants. Oysters, though, are enjoying a comeback, cultivated by entrepreneurs along the coast in December. These foods, and the stories of the people who prepare and eat them, make up the long-standing dialect of North Carolina kitchens. But we have to wait for the right moment to enjoy them, and in that waiting is their treasure.
|Publisher:||The University of North Carolina Press|
|Sold by:||Barnes & Noble|
|File size:||5 MB|
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What People are Saying About This
I devoured this book. Eubanks showed me how much I have to learn when it comes to North Carolina foodways. After following her on this statewide road trip, I want to visit fish houses, apple orchards, and wineries all over North Carolina—and I'm thinking of all the people to whom I'm going to give her book as a gift."—Andrea Weigl, author of Pickles and Preserves