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At the intersection of food and story, The Carolina Table: North Carolina Writers on Food offers a collection of food-related stories set in North Carolina, though geography is sometimes secondary to the main theme, which is food in any form: meals and manners, cooking and ingredients, recipes and recollections. The collection is edited by Randall Kenan, an award-winning novelist and food writer. Some of North Carolina's favorite writers regale us with stories: Lee Smith, Daniel Wallace, Marianne Gingher, Jill McCorkle, Jaki Shelton Green, Wayne Caldwell, Marcie Cohen Ferris, Michael McFee, Zelda Lockhart, Crook's Corner's popular chef Bill Smith, noted cookbook author Nancie McDermott, and many others.
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At the intersection of food and story, The Carolina Table: North Carolina Writers on Food will offer a collection of essays about the best meal, food and memory, the best family tradition, a cherished food ritual, a dreaded food ritual, a favorite recipe, the worst recipe, the worst meal, the funniest meal. These food-related stories are set in North Carolina, though geography is sometimes secondary to the main theme, which is food in any form: meals and manners, cooking and ingredients, recipes and recollections. The pieces include a humorous story by Michael Parker about his mother's soup disaster; a tour of Duplin County barbeque joints by Celia Rivenbark; Hal Crowther's evening as a reluctant carnivore at a ribfest; chef Cathy Cleary's favorite tomato pie. Writer and goat farmer Tom Rankin writes about taking his goats to be slaughtered by a halal butcher from Afghanistan in Sanford. John McElwee takes us to the annual celebratory Blue Monday shad fry along the Cape Fear River. Some of North Carolina's favorite writers and chefs regale us with stories: Lee Smith, Frances Mayes, Daniel Wallace, Marianne Gingher, Wiley Cash, Bland Simpson, Jill McCorkle, Jaki Shelton Green, Michael Malone, and Wilton Barnhardt. It also includes stories by chefs Vivian Howard (of PBS's "A Chef's Life") and Crook's Corner's popular chef Bill Smith, and noted cookbook authors Marcie Cohen Ferris and Nancie McDermott.
About the Author:
Professor of English at UNC-Chapel Hill, Randall Kenan is a novelist, journalist, and food writer. He has written about food for a variety of publications, most notably a profile of culinary food historian Michael Twitty for Garden and Gun. He teaches a Food Writing class at UNC. His books include A Visitation of the Spirits, Let the Dead Bury Their Dead, and The Fire this Time. He received the North Carolina Award for Literature in 2005 and was elected to the Fellowship of Southern Writers in 2007.
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- PublisherEno Publishers
- Publication date2016
- ISBN 10 0997314400
- ISBN 13 9780997314403
- BindingPaperback
- Number of pages280
- EditorRandall Kenan
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