The University Of North Carolina Press

We will all be patients sooner or later. And when we go to the doctor, when we're hurting, we tend to think in terms of cause and condemnation. We often look for relief not only from physical...

From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog...

John Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political...

Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region...

For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily® flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in...

Professional wrestling is a strange beast full of contradictions--part live soap opera, part hypermasculine violent spectacle. It is an indelibly American pastime enjoyed by millions and leads a...

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis...

Replete with helpful tips and advice for finding the best quality buttermilk available, Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging...

While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling...

While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to...

Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern...

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North...

Fragile Democracy: The Struggle over Race and Voting Rights in North CarolinaAuthor: James L. LeloudisPublisher: The University of North Carolina PressPublication Date: Sep 21, 2020Number of Pages:...

Racism and discrimination have choked economic opportunity for African Americans at nearly every turn. At several historic moments, the trajectory of racial inequality could have been altered...

Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen...

Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the...

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little...

While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is...

Marc Masters explores the surprising ups and downs of the cassette tape's journey through international music culture, showing us the cultural impact of cassettes on music listening, music...

Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis...

Whether you swear by peaches from Georgia or from South Carolina, there's no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety was grafted in the...

Show me a recipe with pecans, and I have to try it." Attributing her own love of this American nut to the state of her birth--Georgia is the nation's leader in growing pecans--and to the happy fact...

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry...

Sara Foster takes the expression 'easy as pie' seriously. New and experienced bakers alike will thrill to Foster's encouraging approach to ... made-from-scratch pies ...: fifty-seven recipes ...,...

Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice...

Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center...

Southern Holidays: a Savor the South(r) cookbookAuthor: Debbie MoosePublisher: The University Of North Carolina PressPublication Date: Feb 01, 2023Number of Pages: 128 pagesLanguage: EnglishBinding:...

Bridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is "a state of mind. It is about taking the time to be with...

In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical...

C. P. Ellis grew up in the poor white section of Durham, North Carolina, and as a young man joined the Ku Klux Klan. Ann Atwater, a single mother from the poor black part of town, quit her job as a...