Leseprobe
* Affiliatelinks/Werbelinks
Links auf reinlesen.de sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt reinlesen.de von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.
The Month of Their Ripening
Georgann Eubanks
* Affiliatelinks/Werbelinks
Links auf reinlesen.de sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt reinlesen.de von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.
The University of North Carolina Press 
Ratgeber / Essen & Trinken
Beschreibung
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.
Kundenbewertungen
Ridgeway cantaloupe, shad fishing, wild oysters, benefits of goat milk, Southern cooking and recipes, Catch restaurant (Wilmington), Aqua Restaurant, persimmon pudding recipes, Rocky Hock cantaloupe, Appalachian culture, Cherokee ramps as spring tonic, heirloom apples, scuppernongs and muscadines, The Chef and Farmer Restaurant, Serviceberries and Juneberry pie, Sugar Shack (Nags Head), Sunnyside Oyster Bar, North Carolina food heritage, Duplin County, Knife and Fork Restaurant, soft-shell crab preparations, making snow cream, Round Mountain Creamery, climate change, cultivated oysters, Lucky 32 Restaurant, Kill Devil Grill, Lantern Restaurant, Ocracoke Island figs, Vineyards on the Scuppernong, edible memory, Orchard at Altapass, River House Restaurant