The University Of North Carolina: 2383 books

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 campaigns; today barbecue signifies celebration as much as ever. In a lively and amusing style, Reed traces...

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling...

Debbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South® cookbook collection also branches out into regional and cultural...

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 cuts--notably, bacon--became some of the most important traditional southern foodstuffs. In this cookbook, Fred...

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 that her mother "hardly made a cookie, candy, or pan of Sunday dressing without them," Kathleen Purvis...

Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures's debut "best of" collection gets straight to the heart of the matter: food. For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether...

From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them...

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 something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo"...

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 the soul of a biscuit, there's more than the flour, fat, and milk. A hot biscuit embodies a memory of...

Religious freedom is so often presented as a timeless American ideal and an inalienable right, appearing fully formed at the founding of the United States. That is simply not so, Tisa Wenger contends in this sweeping and brilliantly argued book. Instead, American ideas about religious freedom were...

For Native Americans, religious freedom has been an elusive goal. From nineteenth-century bans on indigenous ceremonial practices to twenty-first-century legal battles over sacred lands, peyote use, and hunting practices, the U.S. government has often acted as if Indian traditions were somehow not...

Taking interdisciplinary and diverse approaches, these thirteen essays explore the multifaceted relationship between performance and history. By considering performance as both a useful frame for understanding historical practices and a mode of historical production itself--performance in history...

In 1948, journalist Ray Sprigle traded his whiteness to live as a black man for four weeks. A little over a decade later, John Howard Griffin famously "became" black as well, traveling the American South in search of a certain kind of racial understanding. Contemporary history is littered...

In the nineteenth century, the colonial territories of California and Hawai'i underwent important cultural, economic, and ecological transformations influenced by an unlikely factor: cows. The creation of native cattle cultures, represented by the Indian vaquero and the Hawaiian paniolo, demonstrates...