Edible North Carolina Book
-
Regular price
-
$35
-
Sale price
-
$35
In Stock
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.
Published by UNC Press.
Meet the Maker section title
Meet_Maker
Kelly Fields grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own Willa Jean, after which Eater New Orleans named her Chef of the Year. She won Outstanding Pastry Chef from the James Beard Foundation in 2019. She founded the Yes Ma'am foundation to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry.
Kate Heddings is a food journalist and writer, and the former food editor at Food & Wine.
Specifications section title
Specifications
- Pages: 336
- Hardcover
Meet the Author
Kelly Fields grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own Willa Jean, after which Eater New Orleans named her Chef of the Year. She won Outstanding Pastry Chef from the James Beard Foundation in 2019. She founded the Yes Ma'am foundation to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry.
Kate Heddings is a food journalist and writer, and the former food editor at Food & Wine.
Specifications
- Pages: 336
- Hardcover