Edible North Carolina

“The book’s appeal transcends any one state. It’s a gorgeous collection of articles, photographs and recipes that capture and celebrate the distinctiveness of regional culinary traditions, and it’s an epicurean voyeur’s delight.”—Frank Bruni, New York Times

“North Carolina’s food scene is shining bright, and here’s the book for the moment.”—News & Observer

“This richly researched body shows how centuries-old food traditions still have the muscle to engineer how a place informs tastes, and how shifting tastes can also inspire a place. . . . Required reading for anyone who calls this place home.”—Our State

“In essays, photographs, and recipes, Edible North Carolina honors contemporary efforts to chart an abundant path forward.”—Atlanta Journal-Constitution

“Edible North Carolina pulls together many voices from across the state. Each offers a thoughtful essay that, together, shapes a story of the state’s modern food movement, complete with recipes. . . . Teem[s] with wisdom and flavor.”—Local Palate

“The writers Ferris unites demonstrate the complexity, reach and significant impacts of local food in North Carolina . . . [and] presents a panorama that encompasses the state’s food history, heritage and Indigenous and regional tastes.”—Coastal Review

“From one of the most important voices in southern foodways, Edible North Carolina illustrates the state’s profound richness, vitality, and influence. Marcie Cohen Ferris brings together dynamic local thought leaders and producers who explore North Carolina’s complex agricultural, migratory, and racial histories, while also capturing the pulse of a constantly evolving region and evoking an exciting food future.”—Von Diaz, author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South

"Drawing together many perspectives, Marcie Cohen Ferris helps us understand the complex history and the exciting future of North Carolina’s food movement. She gives deeper meaning to the concept of intersectionality from her ‘edible point of view.’”—Toni Tipton-Martin, author of Jubilee: Recipes from Two Centuries of African American Cooking and The Jemima Code: Two Centuries of African American Cookbooks

“A true celebration of the abundance of North Carolina: rich in natural resources, nuanced food culture, and adept storytellers.”—Chef Gregory and Subrina Collier, founders of the BayHaven Food & Wine Festival and BayHaven Restaurant Group, including Leah & Louise and Uptown Yolk

“We’re in awe of the breadth and depth of this portrait of contemporary food culture in the Tar Heel State. The recipes—which are so wonderfully personal—and the illustrations bring the essays to life. It is glorious!”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners