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Author: John Hairr Publisher: History Press Library Editions ISBN: 9781540204677 Category : History Languages : en Pages : 162
Book Description
John Hairr crafts a captivating study of the Tarheel State's rivers. The Cape Fear, the New, the Pee Dee: these are the streams that course through North Carolina's history, and Hairr navigates them all, while also exploring lesser-known waters. The only natural history to trace all of the state's rivers in a single volume, this is a must-read.
Author: John Hairr Publisher: History Press Library Editions ISBN: 9781540204677 Category : History Languages : en Pages : 162
Book Description
John Hairr crafts a captivating study of the Tarheel State's rivers. The Cape Fear, the New, the Pee Dee: these are the streams that course through North Carolina's history, and Hairr navigates them all, while also exploring lesser-known waters. The only natural history to trace all of the state's rivers in a single volume, this is a must-read.
Author: Anne Melyn Cassebaum Publisher: McFarland ISBN: 0786484985 Category : History Languages : en Pages : 239
Book Description
North Carolina's Haw River has a rich geographic, ecological and cultural history, tracked here from its source to its confluence with the Atlantic Ocean. From grinding mills to algae science, this popular history features interviews with mill owners and workers, archaeologists, environmentalists, farmers, water treatment managers and many others whose lives have been connected to this river. Additionally, it explores life on the river's banks and humans' place in its rich ecology.
Author: Georgann Eubanks Publisher: UNC Press Books ISBN: 146964083X Category : Cooking Languages : en Pages : 383
Book Description
Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state. She begins in January with the most ephemeral of southern ingredients—snow—to witness Tar Heels making snow cream. In March, she takes a midnight canoe ride on the Trent River in search of shad, a bony fish with a savory history. In November, she visits a Chatham County sawmill where the possums are always first into the persimmon trees. Talking with farmers, fishmongers, cooks, historians, and scientists, Eubanks looks at how foods are deeply tied to the culture of the Old North State. Some have histories that go back thousands of years. Garlicky green ramps, gathered in April and traditionally savored by many Cherokee people, are now endangered by their popularity in fine restaurants. Oysters, though, are enjoying a comeback, cultivated by entrepreneurs along the coast in December. These foods, and the stories of the people who prepare and eat them, make up the long-standing dialect of North Carolina kitchens. But we have to wait for the right moment to enjoy them, and in that waiting is their treasure.
Author: John Hairr
Author: John Hairr
Author: Anne Melyn Cassebaum
Author: Georgann Eubanks
Author: Jerad Bales
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Author: United States. Environmental Data Service
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