SLRACH copy 39088019783117 gift from Culinary Historians of Washington, D.C.
Contents:
What is Southern?: the annotated Edna Lewis / Jane Lear -- Polished / Joe Yonan -- A message from my muse / Toni Tipton-Martin -- Lunch with Miss Lewis / Deborah Madison -- Paying down debts of pleasure / John T. Edge -- On Edna Lewis / Alice Waters -- Edna Lewis and the black roots of American cooking / Francis Lam -- On Edna Lewis's The Edna Lewis cookbook / Susan Rebecca White -- How to talk about Miss Lewis?: home cook, writer, icon: one young black woman's act of remembering / Caroline Randall Williams -- Eu tenho um pé na cozinha: put(ting) your foot in it / Scott Alves Barton -- Edna Lewis: African American cultural historian / Megan Elias -- The African Virginian roots of Edna Lewis / Michael W. Twitty -- Edna Lewis: selected portraits / John T. Hill -- Edna Lewis and the melancholia of country cooking / Lily Kelting -- Looking for Edna / Patricia E. Clark -- I had, of course, heard about her: an interview with Nathalie Dupree, April 14, 2016 / Sara B. Franklin -- It's not all fried chicken and greasy greens / Mashama Bailey -- Building an appetite: seasonal reflections on the farm / Annemarie Ahearn -- The wisdom in the pages / Vivian Howard -- Their ideas do live on for us: Edna Lewis, my grandmother, and the continuities of a Southern preserving tradition / Kevin West -- A family remembers / Ruth Lewis Smith and Nina Williams-Mbengue
Summary:
"Edna Lewis (1916-2006) wrote some of America's most resonant, evocative, and significant cookbooks ever, including the now classic The Taste of Country Cooking. Lewis cooked and wrote first as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community originally founded by freed black families. Later, she wrote to commemorate and document the seasonal richness of southern foodways ... She moved from the rural South to New York City, where she became a chef and a political activist, and eventually returned to the South. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement only continues to burgeon."-- Provided by publisher.
