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Regional Foods in the Twenty-First Century
From: The New York Public Library
| By:
Norma Jean DardenMatt and Ted LeeAnne MendelsonRaymond SokolovCorby Kummer |
EDITOR'S INTRODUCTION |
Have you ever tasted sorghum? Or enjoyed a plate of stone-ground grits? In March 2001, a group of noted critics, writers and historians gathered at the New York Public Library to discuss the place of regional foods in America today. The speakers explore the meaning of the term "regional" in contemporary cuisine and share their own memories of hunting down the best in regional specialties. Replete with personal anecdotes and passionate opinions, this lecture provides a glimpse at the cultural and historical ingredients that define American cooking. |
A panel of experts discusses the future of regional food and efforts to celebrate, document and preserve regional specialties, recipes and oddities.
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