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Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years ...
Duke Homestead - Durham, NC. The Duke Homestead was built about 1852 by Washington Duke, on a farm that was about 300 acres (120 ha) in size when the American Civil War broke out. During the war, the property was, like many others, looted by Union Army. With little left beyond a small supply of tobacco, the family shifted from tobacco farming ...
September 29, 2000. The American Tobacco Historic District is a historic tobacco factory complex and national historic district located in Durham, Durham County, North Carolina. The district encompasses 14 contributing buildings and three contributing structures built by the American Tobacco Company and its predecessors and successors from 1874 ...
The cuisine of Appalachia focuses on seasonal local ingredients and practices like pickling, foraging, canning and food preserving. [1][3][4][2] Appalachian cuisine is a subset of Southern cuisine, and is specifically different because of the cold winters and the mountainous landscape. [3][5][6][7][8] Promoters of Appalachian foodways include ...
Saltbox Seafood Joint is a seafood restaurant in Durham, North Carolina. Chef–owner Ricky Moore established the business in the Old Five Points neighborhood in October 2012. He added a food truck in 2014 and opened a second larger brick and mortar restaurant in 2017. The original location closed in August 2021 with the expiration of a ten ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...