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Edna LewisAt the Table with an American Original$
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Sara B. Franklin

Print publication date: 2018

Print ISBN-13: 9781469638553

Published to North Carolina Scholarship Online: January 2019

DOI: 10.5149/northcarolina/9781469638553.001.0001

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PRINTED FROM UNIVERSITY OF NORTH CAROLINA PRESS SCHOLARSHIP ONLINE (www.northcarolina.universitypressscholarship.com). (c) Copyright University of North Carolina Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in NCSO for personal use.date: 28 September 2021

Introduction

Introduction

Chapter:
(p.1) Introduction
Source:
Edna Lewis
Author(s):

Sara B. Franklin

Publisher:
University of North Carolina Press
DOI:10.5149/northcarolina/9781469638553.003.0001

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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