A recipe from Edible North Carolina: A Journey across a State of Flavor, edited by Marcie Cohen Ferris.

Bookmark This is a feature that highlights new books by College of Arts & Sciences faculty and alumni, published the first week of each month. This month’s featured book: “Edible North Carolina: A Journey across a State of Flavor” (UNC Press), edited by Marcie Cohen Ferris.

The UNC-Chapel Hill and Duke University area studies centers connected with North Carolina educators in kitchens across the state in three virtual Cultural Kitchen sessions that explored dishes from Latin America, Southeast Asia and North Africa.

Introducing Bookmark This, a feature that highlights new books by College of Arts & Sciences faculty and alumni, published on the first Friday of every month during the academic year. Featured book: “The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables,” edited by Elizabeth S. D. Engelhardt, with Lora E. Smith.