Orange Literacy presents Culinary Justice: Acknowledging Our Past and Shaping our Future Through Food, with Michael Twitty & more!

 

Thursday, March 11 - 7:00 pm (click here to register via Crowdcast)
Scroll to the bottom of this webpage to purchase featured Savor the South titles.

This event is made free to the public by the generous sponsorship of UNC Press to benefit Orange Literacy. Click here to enter Orange Literacy's donation raffle for all Savor the South titles.

Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.

As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

Michael Twitty is a culinary historian and author of the James Beard Award-winning The Cooking Gene: A Journey through African American Culinary History in the Old South.


Bill Smith is the chef at Crook's Corner Restaurant in Chapel Hill, N.C., and author of Seasoned in the South: Recipes and Stories from Crook's Corner and Home, a New York Times notable cookbook and Food & Wine Best-of-the-Best cookbook. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by the Chef's Collaborative.

 

 


Bridgette A. Lacy is a journalist who writes about food for the Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.

 

 

 


Nancie McDermott is a North Carolina native, cooking teacher, and author of thirteen cookbooks, including her latest, Southern Soups and Stews: From Burgoo and Gumbo to Etouffee and Fricassee.

 
 
 
 
 
 
 
Event date: 
Thursday, March 11, 2021 - 7:00pm
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Rice: A Savor the South Cookbook (Savor the South Cookbooks) Cover Image
$20.00
ISBN: 9781469660240
Availability: On Our Shelves Now
Published: University of North Carolina Press - March 1st, 2021

The Cooking Gene: A Journey Through African American Culinary History in the Old South Cover Image
$16.99
ISBN: 9780062379276
Availability: On Our Shelves Now
Published: Amistad - July 31st, 2018

Crabs and Oysters: A Savor the South Cookbook (Savor the South Cookbooks) Cover Image
$20.00
ISBN: 9781469622620
Availability: On Our Shelves Now
Published: University of North Carolina Press - September 7th, 2015

Sunday Dinner: A Savor the South Cookbook (Savor the South Cookbooks) Cover Image
$20.00
ISBN: 9781469622453
Availability: On Our Shelves Now
Published: University of North Carolina Press - September 7th, 2015

Fruit: A Savor the South Cookbook (Savor the South Cookbooks) Cover Image
$20.00
ISBN: 9781469632513
Availability: On Our Shelves Now
Published: University of North Carolina Press - March 13th, 2017