Category: Cooking / Food

Adam D. Shprintzen: Are You Ready for Some Vegetarian Football?

The Vegetarian Magazine, the monthly publication of the Vegetarian Society of America, welcomed the development, explaining that a halfback was made “strong and elastic” from “oatmeal porridge and cranberry sauce.” In contrast, meat-eating opponents were characterized as “rude and coarse.” Continue Reading Adam D. Shprintzen: Are You Ready for Some Vegetarian Football?

Book Trailer: Latin American Street Food

From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Latin American Street Food takes you 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 into 150 easy recipes for the home kitchen. Continue Reading Book Trailer: Latin American Street Food

Interview: Adrian Miller on Soul Food

The deep-fried delights, the rich repasts, and the sugary triumphs fall in line with the time-immemorial tendency to show off one’s best dishes to those outside one’s group. That celebration food is not meant to be the sum of the cuisine. Soul food has a strong tradition of making delectable dishes featuring vegetables and unprocessed ingredients. In fact, many of the celebrated and faddish “superfoods” that are good for your body—dark, leafy green vegetables and sweet potatoes, for example—have been soul food staples for centuries. Continue Reading Interview: Adrian Miller on Soul Food

Interview: Taylor Mathis on The Southern Tailgating Cookbook

Many tailgaters will “eat their competition” by serving the opposing mascot on the game’s menu. In The Southern Tailgating Cookbook, there are more suggestions and recipes that will show how to team-theme your tailgate and “eat the competition” on game day. Continue Reading Interview: Taylor Mathis on The Southern Tailgating Cookbook

Rebecca Sharpless on Paula Deen, Dora Charles, and the History of Southern Kitchens

Of course, white employers typically believed that their cooks loved them and cooked for them out of that love. When Ms. Deen claimed that she and Ms. Charles were “soul sisters,” she fell squarely into the tradition of declaring an employee to be just like a member of the family. Continue Reading Rebecca Sharpless on Paula Deen, Dora Charles, and the History of Southern Kitchens

Interview: Kathleen Purvis on Pecans

I’m a fan of the slide-style of nut cracker: You place a nut in a trough, pull back a spring-loaded weight, and let it go. You tend to get more halves that way. There’s a bit of mess from all the shells, so I usually do it outside, spreading out newspaper to catch the shells. You also can use some of the shells to spread in a garden. Continue Reading Interview: Kathleen Purvis on Pecans

Excerpt: Creating a Common Table in Twentieth-Century Argentina, by Rebekah E. Pite

Therefore, even as Petrona included some explicitly nationalistic recipes, such as a cake with an Argentine national flag, along with some typical criollo cuisine, like empanadas, she presented French, Spanish, and Italian dishes as equally important for Argentine amas de casa to master. Continue Reading Excerpt: Creating a Common Table in Twentieth-Century Argentina, by Rebekah E. Pite

North Carolina Icons: Sandhills

Our State describes the variety of the region: “Southern Pines is the horse capital of N.C., Pinehurst is the golf capital, and Candor is the peach capital.” Stretching into South Carolina and Georgia, the Sandhills are also known for a dry climate, sandy soils (hence the success of peaches), and vast Longleaf Pine forests that support threatened and endangered species like the Red-cockaded Woodpecker. Continue Reading North Carolina Icons: Sandhills

Award-winning books from UNC Press (updated)

We are honored and delighted to share the news of some of our most recent award-winning books. Hope you’ll join us in congratulating these fine authors. And you may want to consider using some of these books in your classroom or kitchen. Click the cover images or book titles to go to the book page on the UNC Press website,… Continue Reading Award-winning books from UNC Press (updated)

Debbie Moose: Feed Me

People rarely invite my husband and me to their homes for dinner, and many who do become quivering blancmanges of nerves. One of my husband’s friends invited us, then emailed me five or six times during the week before to be sure that the menu met with the approval of The Food Writer. Continue Reading Debbie Moose: Feed Me