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Edna Lewis: At the Table with an American Original by [Sara B. Franklin]

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Edna Lewis: At the Table with an American Original Kindle Edition

4.5 4.5 out of 5 stars 108 ratings

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Editorial Reviews


Recollections and analysis of [Edna] Lewis, a cornerstone of American cuisine.--Max Watman, The Wall Street Journal

By combining so many perspectives about her life and her cuisine,
Edna Lewis: At the Table with an American Original doubles as an effective biography and a tribute from her range of acolytes.--Foreword Reviews

A compelling examination of Lewis' identity that will appeal to food historians, racial studies scholars, and anyone seeking to learn more about Southern food. A fascinating, prismatic look at the legacy of one of America's most beloved chefs.--
Kirkus Reviews

[A] perfect traveling companion.--
Southern Living

A beautiful ode to a grande dame of Southern cuisine.--
Garden & Gun

This collection of essays by devotees of Miss Lewis (the title by which contemporaries showed their respect and love) serves as an appreciation of her life, her achievements, and her legacy.--
Booklist, starred review

A delicious tribute to a doyenne of the culinary world. . . . Franklin casts a wide net with the many colorful people who encountered the legendary creator of
The Taste of Country Cooking.--Patrik Henry Bass, Essence

Throughout this collection, Franklin meets and exceeds her goal of inviting readers to the table with Edna Lewis by presenting a nuanced portrait of her food and her life.--
Journal of Southern History

[An] important look at Lewis's culinary legacy.--

Effectively assembles a larger picture from the bits and pieces of [Lewis's] life that were scattered throughout her writings and transmitted by others. Though they're all very different, collectively the essays form a complete portrait of a woman who was ahead of her time--and who left an important legacy.--
Food & Wine

--This text refers to the hardcover edition.


This expansive and poignant anthology--featuring contemporary food writers and thinkers of diverse backgrounds and voices--beautifully honors and interprets the power and enduring legacy of Edna Lewis, a great American chef, cultural commentator, writer, and activist. A groundbreaking book that will bridge popular and academic audiences.--Marcie Cohen Ferris, author of The Edible South and Matzoh Ball Gumbo

--This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B075MTRGVH
  • Publisher ‏ : ‎ The University of North Carolina Press (February 14, 2018)
  • Publication date ‏ : ‎ February 14, 2018
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 3341 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 259 pages
  • Customer Reviews:
    4.5 4.5 out of 5 stars 108 ratings

About the author

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I'm a writer, teacher, oral historian, scholar, and avid eater, cook and gardener. I love feeding people and being fed, asking questions and trying to answer them, too.

I'm currently at work on a narrative biography of the legendary editor, Judith Jones (under contract with Signal, a non-fiction imprint of Simon & Schuster), an outgrowth of a longform oral history I conducted with Jones upon her retirement from Knopf at age 88. I also teach courses on food culture, writing, and oral history at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility.

My first book-- Edna Lewis: At the Table with an American Original, chronicling and celebrating the life and work of pioneering Southern chef and cookbook writer, Edna Lewis-- was published by UNC Press in 2018 to wide acclaim.

My writing and teaching are informed by my training in history, public health, oral history and documentary studies, as well as my experience in sustainable agriculture, grassroots community development, and strengthening urban-rural food systems in the U.S., South Africa, and Brazil. Before turning to writing and teaching full-time, I held positions as an organic vegetable farmer, restaurant critic, anti-poverty and sustainable agriculture trainer and advocate, urban agriculture instructor, researcher at the American Museum of Natural History, and professional pie baker.

I have a PhD in Food Studies from NYU and studied documentary radio and non-fiction at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies.

I live with my husband, twin children, and rambunctious dogs in Kingston, New York.

Customer reviews

4.5 out of 5 stars
4.5 out of 5
108 global ratings

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