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Der Monat ihrer Reifung: North Carolina Lebensmittel - Georgann Eubanks - SIGNIERT
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Standort: Clayton, North Carolina, USA
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eBay-Artikelnr.:176081019687
Artikelmerkmale
- Artikelzustand
- Sehr gut
- Hinweise des Verkäufers
- “Used - very good - a nice copy - signed by the author with an inscription on the title page.”
- ISBN
- 9781469640822
Über dieses Produkt
Product Identifiers
Publisher
University of North Carolina Press
ISBN-10
1469640821
ISBN-13
9781469640822
eBay Product ID (ePID)
15038585010
Product Key Features
Book Title
Month of Their Ripening : North Carolina Heritage Foods Through the Year
Number of Pages
288 Pages
Language
English
Publication Year
2018
Topic
Regional & Ethnic / American / Southern States, Seasonal, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Diet & Nutrition / General
Illustrator
Yes
Genre
Cooking, Social Science, Health & Fitness
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
3 Oz
Item Length
9.2 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-001366
Reviews
"As much as Eubanks' goal is to preserve cultural knowledge and folk wisdom, it's also to shed light on the state of food systems and to help protect the state's biodiversity. . . . The Month of Their Ripening is not doom-and-gloom nonfiction, though. Gorgeous botanical paintings by Carol Misner keep company with Eubanks' story vignettes from mountain ranges to shorelines, and the first chapter kicks off the journey with some whimsy. January's food is snow."--Lauren Barber, Triad City Beat, Replete with stories past and present in mouth-watering detail, Georgann's stories will encourage the exploration of North Carolina's month-by-month feast. Readers will walk away from a book about food with a new taste for life."--Hollie Eudy, Watauga Democrat, "The seasons keep the tempo in [this] collection of literary nonfiction essays about 12 North Carolina foods deeply entwined with the state's cultural histories. . . . Gorgeous botanical paintings by Carol Misner keep company with Eubanks' story vignettes from mountain ranges to shorelines."-- Triad City Beat, I've never read anything like it....a book that is equal parts food essay, regional travelogue, natural history and profile of the characters that cultivate the foods that define the state.--Ryan Mathews, Asheville Citizen Times, If you are a fan of both history and Southern food, or curious about the way that seasonal foods create a culture, this book is a must.--Elizabeth Karmel, Associated Press, "Eubanks interweaves her own narrative of life in the Tar Heel State and packs each chapter with information about the state of Southern foods."-- The Local Palate, As much as Eubanks' goal is to preserve cultural knowledge and folk wisdom, it's also to shed light on the state of food systems and to help protect the state's biodiversity. . . . The Month of Their Ripening is not doom-and-gloom nonfiction, though. Gorgeous botanical paintings by Carol Misner keep company with Eubanks' story vignettes from mountain ranges to shorelines, and the first chapter kicks off the journey with some whimsy. January's food is snow.--Lauren Barber, Triad City Beat, This lovely ode to Tar Heel State heritage captures foods at their peaks--shad in March; ramps in April; persimmons in November--while introducing readers to the growers, hunters, foragers, and fishermen who harvest them."-- Garden and Gun, This is a book for a food lover, someone who has respect for the land and respect for local foods and the local people who raise them, or who collect snow for snow cream, or wait in the dark, wee hours for a crab to shed its shell."--Deirdre Smith, Salisbury Post, Replete with stories past and present in mouth-watering detail, Georgann's stories will encourage the exploration of North Carolina's month-by-month feast. Readers will walk away from a book about food with a new taste for life.--Hollie Eudy, Watauga Democrat, The seasons keep the tempo in [this] collection of literary nonfiction essays about 12 North Carolina foods deeply entwined with the state's cultural histories. . . . Gorgeous botanical paintings by Carol Misner keep company with Eubanks' story vignettes from mountain ranges to shorelines."-- Triad City Beat, This lovely ode to Tar Heel State heritage captures foods at their peaks--shad in March; ramps in April; persimmons in November--while introducing readers to the growers, hunters, foragers, and fishermen who harvest them.-- Garden & Gun, I've never read anything like it . . . .a book that is equal parts food essay, regional travelogue, natural history and profile of the characters that cultivate the foods that define the state.--Ryan Mathews, Asheville Citizen Times, Eubanks interweaves her own narrative of life in the Tar Heel State and packs each chapter with information about the state of Southern foods."-- The Local Palate, Eubanks interweaves her own narrative of life in the Tar Heel State and packs each chapter with information about the state of Southern foods.-- The Local Palate, "I've never read anything like it . . . .a book that is equal parts food essay, regional travelogue, natural history and profile of the characters that cultivate the foods that define the state."--Ryan Mathews, Asheville Citizen Times, This lovely ode to Tar Heel State heritage captures foods at their peaks--shad in March; ramps in April; persimmons in November--while introducing readers to the growers, hunters, foragers, and fishermen who harvest them.-- Garden and Gun, The seasons keep the tempo in [this] collection of literary nonfiction essays about 12 North Carolina foods deeply entwined with the state's cultural histories. . . . Gorgeous botanical paintings by Carol Misner keep company with Eubanks' story vignettes from mountain ranges to shorelines.-- Triad City Beat, "Replete with stories past and present in mouth-watering detail, Georgann's stories will encourage the exploration of North Carolina's month-by-month feast. Readers will walk away from a book about food with a new taste for life."--Hollie Eudy, Watauga Democrat, "This lovely ode to Tar Heel State heritage captures foods at their peaks--shad in March; ramps in April; persimmons in November--while introducing readers to the growers, hunters, foragers, and fishermen who harvest them."-- Garden and Gun, "A colorful perspective on native North Carolina foods. . . . Along with individuals, public and academic libraries that collect North Carolina history and culture should definitely have The Month of Their Ripening in their collections."-- North Carolina Libraries, "If you are a fan of both history and Southern food, or curious about the way that seasonal foods create a culture, this book is a must."--Elizabeth Karmel, Associated Press, If you are a fan of both history and Southern food, or curious about the way that seasonal foods create a culture, this book is a must."--Elizabeth Karmel, Associated Press, I've never read anything like it . . . .a book that is equal parts food essay, regional travelogue, natural history and profile of the characters that cultivate the foods that define the state."--Ryan Mathews, Asheville Citizen Times, A colorful perspective on native North Carolina foods. . . . Along with individuals, public and academic libraries that collect North Carolina history and culture should definitely have The Month of Their Ripening in their collections.-- North Carolina Libraries, This is a book for a food lover, someone who has respect for the land and respect for local foods and the local people who raise them, or who collect snow for snow cream, or wait in the dark, wee hours for a crab to shed its shell.--Deirdre Smith, Salisbury Post, "This is a book for a food lover, someone who has respect for the land and respect for local foods and the local people who raise them, or who collect snow for snow cream, or wait in the dark, wee hours for a crab to shed its shell."--Deirdre Smith, Salisbury Post
TitleLeading
The
Dewey Edition
23
Dewey Decimal
641.59756
Synopsis
Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavourful journey across the state. These foods, and the stories of the people who prepare and eat them, make up the long-standing dialect of North Carolina kitchens., Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state. She begins in January with the most ephemeral of southern ingredients--snow--to witness Tar Heels making snow cream. In March, she takes a midnight canoe ride on the Trent River in search of shad, a bony fish with a savory history. In November, she visits a Chatham County sawmill where the possums are always first into the persimmon trees.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., Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state. She begins in January with the most ephemeral of southern ingredients--snow--to witness Tar Heels making snow cream. In March, she takes a midnight canoe ride on the Trent River in search of shad, a bony fish with a savory history. In November, she visits a Chatham County sawmill where the possums are always first into the persimmon trees. 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.
LC Classification Number
TX360.U62N67 2018
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Verkäuferbewertungen (6'206)
- 7***f (1157)- Bewertung vom Käufer.Letzter MonatBestätigter Kaufthanks mint
- l***i (16)- Bewertung vom Käufer.Letzter MonatBestätigter KaufWell packaged to keep it safe. Arrived promptly.
- a***t (1205)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent quick service