Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for Foodways
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Record #:
43739
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Dr. Tammy Kelly is North Carolina Cooperative Extension Director for Lenoir County. As part of her work, she has taken special interest in preserving area food traditions, particularly the heritage of recipes. She publishes a weekly column in "The Free Press" in Kinston.
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Record #:
42998
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for nearly ten years, Shabazz has lead Asheville Southside Kitchen and the GO Kitchen Ready program where disadvantaged individuals aspiring to work and run commercial kitchens learn necessary skills to be successful. Shabazz was recently awarded the Ruth Fertel Keeper of the Flame Award.
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Record #:
41276
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This bibliography contains sources about or inspired by the state, people, and culture. Categories include: biography and autobiography; foodways; genealogy and genealogical sources; local history; statewide history; poetry; politics and social issues; sports and recreation; science and nature.
Source:
North Carolina Historical Review
(NoCar F251 .N892), Vol. 95 Issue 3, July 2018,
p340-352
Periodical Website
Subject(s):
Religion--North Carolina; Travel--North Carolina; Politics--North Carolina; Art--North Carolina; Fiction--North Carolina; Foodways; Genealogy and genealogical sources--North Carolina--counties ; History--North Carolina; Sports--Biography; Tourism--North Carolina; Bibliographies--North Carolina ; North Carolina--bibliography
Record #:
37008
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For Kelly, the difference between supper and dinner is the food on the plate and the occasion being formal or informal. With those distinctions in mind, the author suggests that, since the South is a casual region, the evening meal should be called supper and never with a capital S.
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Record #:
27475
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October in North Carolina feels incomplete without two classics: N.C. State's Howling Cow ice cream and ham biscuits from the First United Methodist Church Cary, which have been delicious fair staples for decades. Rooted in a spirit of community and agriculture education, these treats also tap into the fair's longer history and traditions.
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Record #:
34876
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Sustainable Neighbors was founded by Fayetteville resident Marsha Howe to increase local food security. Many of the foods sold in grocery stores travel long distances which compromises nutritional quality. Howe created the organization to train people in home gardening and soil enrichment. Their goal is to give local community members the tools to grow their own food and have a healthier diet. To meet these aims, Sustainable Neighbors has partnered with several other organizations.
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Record #:
36634
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Article about folklife and the celebration of birthdays, Thanksgiving, graduation, rites of passage and festivals. How food and tradition vary in different populations.
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Record #:
36964
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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.
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North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 62 Issue 2, Summer-Fall 2015,
p48-56
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Record #:
39446
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In a tradition dating back to the time of slavery, Blue Monday Shad Fry is and event conducted the day after Easter, when hundreds of shad are caught and cooked in honor of springtime.
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North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 60 Issue 1 and 2, Fall/Summer 2013,
p15-19
Periodical Website
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Record #:
36505
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Lake Eden Arts Festival (LEAF)’s philosophy is creating community through music and arts, and while they host various folk performances during their festival, the food is not to be ignored either. Chefs from as far away as Africa and as close at the local market gather to showcase the foods that are symbolic to them or their community.
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North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 54 Issue 1, Spring/Summer 2007,
p6-11
Periodical Website
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Record #:
36437
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The author traveled to all 100 counties in North Carolina to seek out local cooks and their recipes and stories. A sampler of this collection is reproduced in this article.
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North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 52 Issue 2, Fall-Winter 2005,
p12-49
Periodical Website
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Record #:
17091
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Two eastern North Carolinians, Dr. Pete Daniel of Spring Hope and Washington, D.C., and LuAnn Jones of East Carolina University, made key presentations at the fourth annual symposium of the Southern Foodways Alliance held recently in Oxford, Mississippi. The Alliance, a non-profit operating as a part of the Center for the Study of Southern Culture at Ole Miss, is working to \"celebrate, preserve, promote and nurture the traditional diverse food culture of the American South.\"
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Record #:
36334
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Usually an accompaniment to barbecue, hash, a food mostly native to South Carolina, is basically a stew made with meat and vegetables, but the base broth varies widely dependent on the individual. The best agreed upon time to make hash, however, is by the light of a full moon.
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North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 48 Issue 1-2, 2001,
p80-87
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Record #:
36337
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Food is an integral part of the traditions in many people’s lives, including the author’s. At every holiday, celebration, event, a traditional or corresponding food was always prepared for the occasion.
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North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 48 Issue 1-2, 2001,
p88-91
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Record #:
21890
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This article examines the early foodways of the Albemarle Region of North Carolina and the contributions made to Southern cuisine by the Native Americans and settlers of the region.
Source:
Journal of Early Southern Decorative Arts
(NoCar N 6520 .J67), Vol. 19 Issue 1, May 1993,
p1-36, il
Periodical Website
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