Edna Lewis - Sara B. Franklin (Hardcover)

At the Table With an American Original

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Product Details

Barcode
9781469638553
Department
Books
Released
13 Apr 2018
Supply Source
USA

Book

Author
Sara B. Franklin (Editor)
Subtitle
At the Table With an American Original
Binding
Hardcover
Publisher
Univ of North Carolina Pr
Language
English
Number of Pages
256
Dimensions
235 x 155mm (235g)

Annotation

  • "Edna Lewis (1916-2006) wrote some of America's most resonant, evocative, and significant cookbooks ever, including the now classic The Taste of Country Cooking. Lewis cooked and wrote first as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community originally founded by freed black families. Later, she wrote to commemorate and document the seasonal richness of southern foodways ... She moved from the rural South to New York City, where she became a chef and a political activist, and eventually returned to the South. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement only continues to burgeon."--
  • Explores the career and legacy of the trailblazing African American cook who argued for the revival of regional cooking and acted as a progenitor of the farm-to-table movement.

Summary

Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation.

The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.

Non-Fiction

General Subject
Cooking
BISAC Subject 1
Cooking / Regional & Ethnic / American / General
BISAC Subject 2
Cooking / Essays
BISAC Subject 3
Cooking / Regional & Ethnic / American / Southern States
BIC Classification 1
History of the Americas
BIC Classification 2
National & regional cuisine
Library Subject 1
African American cooks
Library Subject 2
Cooking, American - Southern style
Library Subject 3
Lewis, Edna
Dewey Classification
641

Author Bio

Sara B. Franklin is a writer and food studies scholar teaching at New York University's Gallatin School of Individualized Study.