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Articles in regional publications that pertain to a wide range of North Carolina-related topics.

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5 results for Food-Ethnic
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Record #:
35772
Abstract:
The former ECU English faculty member educated readers on the origins of pig picking, a dining tradition she declared was a socio-economic equalizer. As Faulkner disclosed, North Carolina can almost claim authorship of this tradition. Authorship can be claimed as far as the tradition starting in the South. The dividing line—the Mason-Dixon line, that is—can be found far north of it, with this Southern tradition having caught on in at least one town in Pennsylvania.
Source:
Tar Heel (NoCar F 251 T37x), Vol. 7 Issue 5, Sept 1979, p47-48
Record #:
36964
Author(s):
Abstract:
Traveling around to each county in North Carolina, the author quickly found out that some of the most interesting food traditions come from those counties with a Native American population. Following in the article are interviews and some recipes from her travels.
Record #:
36598
Author(s):
Abstract:
The author talks about so much food we have grown in North Carolina for centuries is from Africa and other places. With new North Carolinians from other countries, new foodways and culinary choices are available.
Source:
Tar Heel Junior Historian (NoCar F 251 T3x), Vol. Vol. 46 Issue No. 2, , p36-37, il
Subject(s):
Record #:
36517
Author(s):
Abstract:
The author gives a memory filled overview of the favorite foods in North Carolina from the past and the ever changing availability of other ethnic foods and new favorites as our palates change.
Source:
Record #:
36339
Author(s):
Abstract:
Although many mexican restaurant cater to a non-mexican customer base. El Perico serves almost only Mexicans. Taco stands in Mexico vary their foods widely by region, but El Perico has a small menu of dishes that sidestep regional food differences and invoke a pan-Mexican offering. Traducido al español de las páginas 102-109.
Subject(s):