- Title Pages
- What Is Southern?
- A Message from My Muse
- Lunch with Miss Lewis
- Paying Down Debts of Pleasure
- On Edna Lewis
- Edna Lewis and the Black Roots of American Cooking
- On Edna Lewis’s The Edna Lewis Cookbook
- How to Talk about Miss Lewis?
- Eu Tenho um Pé na Cozinha
- Edna Lewis
- The African Virginian Roots of Edna Lewis
- Edna Lewis: Selected Portraits
- Edna Lewis and the Melancholia of Country Cooking
- Looking for Edna
- I Had, of Course, Heard about Her
- It’s Not All Fried Chicken and Greasy Greens
- Building an Appetite
- The Wisdom in the Pages
- Their Ideas Do Live on for Us
- (p.1) Introduction
- Edna Lewis
Sara B. Franklin
- University of North Carolina Press
For me, it all began with a page of a magazine. It was January 2008. I was frozen deep in a Boston winter, paging through the issue of Gourmet that had just arrived in my mailbox and dreaming of new things pushing up through sun-warmed earth and the bite of something—anything—green on my tongue, to shock me out of the dull gray of short, dark northeastern days. Instead of a taste, though, it was a question that awoke me—“How did Southern food come into being?”—and a simple refrain—“Southern is . …” The piece was titled “What Is Southern?” and the author was Edna Lewis, an apparently esteemed cook and food writer I’d never heard of from a region—the American South—of which I knew nothing....
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