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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

Chapter:
(p.89) Eu Tenho um Pé na Cozinha
Source:
Edna Lewis
Author(s):

Scott Alves Barton

Publisher:
University of North Carolina Press
DOI:10.5149/northcarolina/9781469638553.003.0011

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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