The Month of Their Ripening: North Carolina Heritage Foods Through the Year

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Product Details
$22.00  $20.46
University of North Carolina Press
Publish Date
7.8 X 9.2 X 0.7 inches | 0.8 pounds

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About the Author
Georgann Eubanks is a writer, teacher, and consultant to nonprofit groups across the country. She is director of the Table Rock Writers Workshop, was a founder of the North Carolina Writers' Network, and is past chair of the North Carolina Humanities Council.
[Eubanks] does her part to help preserve N.C. heritage foods.--Winston-Salem Journal

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

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

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 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

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

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