LTH Home

Edna Lewis passed

Edna Lewis passed
  • Forum HomePost Reply BackTop
  • Edna Lewis passed

    Post #1 - February 14th, 2006, 2:11 pm
    Post #1 - February 14th, 2006, 2:11 pm Post #1 - February 14th, 2006, 2:11 pm
    Sad news, in today's NYT.

    http://www.nytimes.com/2006/02/14/natio ... ref=slogin
  • Post #2 - February 14th, 2006, 3:54 pm
    Post #2 - February 14th, 2006, 3:54 pm Post #2 - February 14th, 2006, 3:54 pm
    Hi,

    You have to admire a woman who:

    In the mid-90s she retired from the restaurant and with some friends, she founded the Society for the Revival and Preservation of Southern Food, dedicated in part to seeing that people did not forget how to cook with lard.


    Thanks for the alert, Annie.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - February 14th, 2006, 4:20 pm
    Post #3 - February 14th, 2006, 4:20 pm Post #3 - February 14th, 2006, 4:20 pm
    Thanks for posting this, Annie. For a time Miss Lewis was executive chef at Fearrington House, just south of Chapel Hill, NC. I'm glad I got to eat there during her time at the restaurant. (I hear the quality has declined in recent years -- though the prices have done the opposite.)
  • Post #4 - February 15th, 2006, 1:30 am
    Post #4 - February 15th, 2006, 1:30 am Post #4 - February 15th, 2006, 1:30 am
    Cathy, I think it's time for us to bake up some of her biscuits (a lard batch would be nice) in her memory. The White Lily Flour you gave me is standing by. . .
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #5 - February 20th, 2006, 12:06 pm
    Post #5 - February 20th, 2006, 12:06 pm Post #5 - February 20th, 2006, 12:06 pm
    HI,

    A bit more on Edna Lewis.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #6 - June 20th, 2016, 9:57 am
    Post #6 - June 20th, 2016, 9:57 am Post #6 - June 20th, 2016, 9:57 am
    EDNA LEWIS AND THE MYTHOLOGY BEHIND MODERN SOUTHERN FOOD

    Mythologies do arise periodically in the culinary world. Take the idyllic representations of Italy and their nonnas or the mythology now surging around Julia Child and La Pitchoune, her French pied–à–terre, now a cooking school.

    A theory, floating around in today’s food world, suggests that slave cooks wielded an enormous influence – verging on the mythical – in the kitchens of antebellum America, essentially creating Southern cuisine and, by extension, much of what could be called traditional American cooking. That could very well be true.

    However, proponents of this theory seem not to have examined in detail important aspects that could discredit the accepted wisdom: Did slave and black cooks have as much influence as popular theory has it?
    ...
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #7 - April 21st, 2018, 11:01 am
    Post #7 - April 21st, 2018, 11:01 am Post #7 - April 21st, 2018, 11:01 am
    I Was Searching for a Cook Who Looked Like Me—Then I Found Edna Lewis

    https://www.bonappetit.com/story/masham ... YwNzkwNgS2
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more