Rice: A Savor the South Cookbook

Available

Product Details

Price
$21.00  $19.53
Publisher
University of North Carolina Press
Publish Date
Pages
120
Dimensions
7.7 X 8.7 X 0.6 inches | 0.7 pounds
Language
English
Type
Hardcover
EAN/UPC
9781469660240

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About the Author

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time, and named one of the "Fifty People Who Are Changing the South" by Southern Living and one of the "Five Cheftavists to Watch" by TakePart.com. Twitty has appeared throughout the media, including on NPR's The Splendid Table, and has given more than 250 talks in the United States and abroad. His work has appeared in Ebony, the Guardian, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation. Twitty lives in Silver Spring, Maryland.

Reviews

A jampacked volume . . . [Twitty] has a gift for presenting the historical in a manner that is both accessible and personal."--New York Times


The new cookbook from James Beard Award-winning writer Michael W. Twitty is a thin volume full of depth."--USA Today


Rice, which contains fifty-one recipes featuring and supporting the grain--including jollof rice, curried rice salad, and Carolina pilau--focuses Twitty's critical acumen on an ingredient so versatile it has the power to become the main course, a side dish, or dessert. Written in praise of the globally important and endlessly adaptable food, Twitty traces rice's journey from Africa through the Caribbean and into the American South."--Garden & Gun


Joyously illustrates why rice is a staple of diets worldwide and is central to the chefs and practices of the American South and the African diaspora."--Philadelphia Inquirer


Before embarking on the recipes, Twitty offers a history of how rice became a staple in the American South, especially after the arrival of enslaved people. . . . Another excellent addition to the Savor the South cookbook series that will appeal to fans of Southern cooking, and anyone looking for new takes on a common ingredient."--Library Journal


Links the proliferation of rice across the South to its African origins. Recognizing the ubiquity of rice in Asia, Latin America, and other parts of the world, Twitty doesn't claim Africans invented rice; instead, he presents a forgotten and often ignored history of African influence in how rice is cultivated, prepared, and served throughout the South and the world."--Bittman Project


Sure to delight all Southern and world cuisine foodies, Michael W. Twitty's Rice is an invaluable addition to the Savor the South series."--Foreword Reviews