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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

Eu Tenho um Pé na Cozinha

Eu Tenho um Pé na Cozinha

Put(ting) Your Foot in It

(p.89) Eu Tenho um Pé na Cozinha
Edna Lewis

Scott Alves Barton

University of North Carolina Press

Scott Alves Barton, formerly named one of the top 25 African American chefs by Ebony magazine, contextualizes Lewis as a culinary icon in his three-part essay. He emphasizes her importance to the African diaspora by giving a detailed account of how her life’s work—food—mingled so inseparably with black history.

Keywords:   Joe Randall, Patrick Clark, black chefs, French cuisine, Brazil, Freetown, diaspora, quail, benne seed, Vertamae Smart-Grosvenor, Scott Alves Barton

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