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Tag Archives: Elliott Moss
Mouth Full Of South: The Black Culinary Historian Who Recreates the Antebellum Kitchen | MUNCHIES
http://munchies.vice.com/articles/mouth-full-of-south?utm_source=munchiestwitterus Fresh off the pages of Vice!!–both print and blog media. Many thanks to Helen Hollyman, Mike Moore, Elliott Moss and the great Jeff Bannister and the people of Asheville, North Carolina! Feel free to share!
Posted in African American Food History, African Food Culture, Diaspora Food Culture, Events and Appearances, Food and Slavery, Food People and Food Places, Food Philosophy at Afroculinaria, Heirloom Gardening/Heritage Breeds and Wildcrafting, Pop Culture and Pop Food, Scholars, Elders and Wise Folk, The Cooking Gene
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Tagged antebellum cooking, Asheville, Barbecue, Blind Pig, Elliott Moss, Helen Hollyman, Jeff Bannister, Mike Moore, North Carolina, Southern food, VICE
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Tasting the past: Michael Twitty teaches history, equality and grace through food | Mountain Xpress
http://mountainx.com/uncategorized/tasting-the-past-michael-twitty-teaches-history-equality-and-grace-through-food/ A great write up on the dinner with Mike Moore and Elliott Moss from my friend Asheville food writer, Jonathan Ammons.
Posted in African American Food History, Diaspora Food Culture, Events and Appearances, Food and Slavery, Food People and Food Places, Food Philosophy at Afroculinaria, Heirloom Gardening/Heritage Breeds and Wildcrafting, Scholars, Elders and Wise Folk, The Cooking Gene
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Tagged Barbecue, Blind Pig, Edna Lewis, Elliott Moss, Jonathan Ammons, Mike Moore, North Carolina, slavery, Southern food, These Southern Things
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These Southern Things: A Recap
Mike Moore is the best. (And his family recipe for cucumber salad is killer.) That’s not really the thesis of this blog post, but it has to be said. Mike, chef-proprietor of Seven Sows Bourbon and Larder in Asheville, … Continue reading →
Posted in African American Food History, African Food Culture, Diaspora Food Culture, Events and Appearances, Food and Slavery, Food People and Food Places, Food Philosophy at Afroculinaria, Heirloom Gardening/Heritage Breeds and Wildcrafting, Pop Culture and Pop Food, Recipes, Scholars, Elders and Wise Folk, The Cooking Gene
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Tagged antebellum, Asheville, Barbecue, BBQ, Blind Pig, Bovinoche, catfish, Catfish Stew, Elliott Moss, food, Jeff Bannister, Kish, Mike Moore, okra, Seven Sows, Sherill's Inn
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