Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
In a time when books about food can be anything from bold ethnographies to brand extensions, Edible North Carolina: A Journey Across a State of Flavor (UNC Press, 2022) is
In a time when books about food can be anything from bold ethnographies to brand extensions, Edible North Carolina: A Journey Across a State of Flavor (UNC Press, 2022) is
Edible North Carolina: A Journey Across a State of Flavor
A love of the South and its food traditions fostered Marcie Cohen Ferris’s 40-year career as an author and educator. Her new book is a culinary atlas, showing how our foodways have shaped us.
In a time when books about food can be anything from bold ethnographies to brand extensions, Edible North Carolina: A Journey Across a State of Flavor (UNC Press, 2022) is at once many things and one thing. It’s a deep dive into the convergence of history and agriculture; it’s a conversation with farmers and entrepreneurs; it’s a book of recipes that are rooted in the soul of the state. At its core, however, Edible North Carolina is a pilgrimage from mountains to coast, detailing how history and policy exert outsize influence on not just what we eat but also how and why. Marcie Cohen Ferris examines this relationship by amplifying North Carolina’s greatest resource: its people.
The book is organized around the individuals whose life’s work is the land, sea, and scholarship of North Carolina. Evocative essays — and cinematic photography by Baxter Miller — draw the reader in and the reflective questions out. A chorus of voices, from academics and activists to chefs and journalists, sings the praises of the state while also acknowledging the crippling challenges that go unaddressed. A thoughtful book about foodways cannot exist without an honest discussion of the sociopolitical apparatuses that propel some and punish others. Ferris leans into the bitter bits of North Carolina’s past, recognizing that they, too, offer a vital flavor.
This richly researched body shows how centuries-old food traditions still have the muscle to engineer how a place informs tastes, and how shifting tastes can also inspire a place. Through well-rendered accounts and stories with spice and bite, Edible North Carolina is required reading for anyone who calls this place home.
From Southern favorites like chicken salad and pimento cheese to deli classics like Reubens and Italian subs, sandwich shops across the state satisfy our cravings. Discover 10 we love.
Commercial and recreational vessels cruise a watery highway of natural and dredged channels, with one face toward the land and the other toward the ocean.