Food and drink

by Samford, Dr. Patricia M. American Indian Food Originally published as "Discovering What Native North Carolinians Ate" By Dr. Patricia M. Samford Reprinted with permission from Tar Heel Junior Historian, Spring [...] (from Tar Heel Junior Historian, NC Museum of History.)

by Castle, Sheri. Apples Originally published as "Take Your Pick of North Carolina Apples" By Sheri Castle Reprinted with permission from Tar Heel Junior Historian, Spring 2007. Tar Heel Junior Historian [...] (from Tar Heel Junior Historian, NC Museum of History.)

by Cecelski, David S. I had been hearing about Ben Averett's annual Brunswick stew for years. Every October since 1967, Averett has scrubbed out a 25-gallon black iron wash pot, built a hardwood fire under it and prepared [...] (from Listening to History, News and Observer.)

by Cecelski, David S. I visited Maude Ballance on Ocracoke Island to talk about history and food. Born on Ocracoke in 1932, she is one of the island's finest cooks, and, in my experience, there is no better way to [...] (from Listening to History, News and Observer.)

by Dough, Wynne. Barbecue is one of North Carolina's most popular foods as well as a beloved cultural icon. The word is thought to have entered the English language through the Spanish, who encountered in the West [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Graham, Nicholas. Barbecue by Nicholas Graham NC Digital Heritage Center, 2010. University of North Carolina at Chapel Hill Libraries. See also: Hush Puppies; Barbecue (Encyclopedia of North [...] (from University of North Carolina at Chapel Hill Libraries.)

by LeClaire, Bryan. During the last half of the nineteenth century, an influx of German immigrants brought lager beer with them to many parts of the United States. The American taste for beer grew steadily during this [...] (from NCpedia.)

by Campbell, Karl E. The brewing of beer in the region that would become North Carolina began long before the first Europeans arrived. According to John Lawson's A New Voyage to Carolina (1709), Native Americans made [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Kemp, Amy. The Biscuitville franchise began in Graham, North Carolina in 1966 when baker Maurice Jennings opened Mountainbrook Fresh Bread and Milk stores. Noticing the increasing take-out pizza [...] (from Government & Heritage Library, State Library of North Carolina.)

by Zimmerman, Carmena B. A black-eyed pea is a small, cream-colored, kidney-shaped legume with a black "eye" (hilum) at its inner curve. It is also known as a cow pea or field pea. Under the "southern peas" classification, [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Murray, Elizabeth D. R., Farnham, Thomas J. Blakeley Silver Service by Thomas J. Farnham, 2006 Additional research provided by Elizabeth Reid Murray. See also: Wasp. Word that Captain Johnston Blakeley and the men of the U.S. [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Powell, William S. "Blind tiger" was a term of unknown origin applied to establishments that sold liquor during Prohibition. Newspapers and other publications in North Carolina in the 1920s used it as a synonym for [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Agan, Kelly. Unfortunately, the Sunny's did not do very well. Then Fulk and Thomas met and decided to invest and join together in a new restaurant venture in Charlotte. On July 6,1977, Fulk and Thomas opened [...] (from Government & Heritage Library, State Library of North Carolina.)

by Fick, Virginia Gunn. Box Suppers by Virginia Gunn Fick, [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Copeland, Elizabeth H. Caleb Davis Bradham, founder of Pepsi-Cola, pharmacist, and Shriner, was born at Chinquapin, Duplin County, the son of George Washington and Julia McCann Bradham. He was of English and Scot-Irish [...] (from Dictionary of North Carolina Biography, University of North Carolina Press.)

by Norris, David A., Mills, Jerry Leath, Wright, Marilyn. Breads of various types have been essential elements of the foodways of North Carolinians since long before European settlement. Corn was the base ingredient for North Carolina's earliest Indian [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Masci, Athena. Buttermilk, the liquid left when milk or cream is churned into butter, has long added to the richness of North Carolina cuisine. It is the essential ingredient in the buttermilk biscuit-a southern [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Barefoot, Daniel W. Calabash is a fishing and resort town situated on the Calabash River in southwestern Brunswick County. Dubbed the "Seafood Capital of the World" by a food editor of the New York Times, the small town [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Kemp, Amy. 'Carolina Style' is an assortment of condiments added to hamburgers or hot dogs, originating in the Piedmont of North Carolina. The traditional condiment combination for Carolina Style is chili and [...] (from Government & Heritage Library, State Library of North Carolina.)

by McGrath, Eileen. In 1913 L. D. Peeler and several other investors in Salisbury purchased stock in the Kentucky-based Mint-Cola Bottling Company, and Peeler started the local bottling franchise of the company. When [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Southern, David. Chinquapin, or "chinkapin," is a diminutive cousin of the American chestnut. Although their name derives from eastern-dwelling Algonquian Indian language, chinquapin trees are known as far west as [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Stoesen, Alexander R. Church homecomings have been held in North Carolina since colonial times, offering people a sense of communal pride, renewal, shared history, and fellowship with other church members and with God. [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by Albright, Alex. Collards, also called collard greens or simply "greens," grow throughout the South and probably as much as any food delineate the culinary boundaries of the Mason-Dixon Line. Sometimes defined as [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)

by . Food, next to water, is the most important need to support human life. Modern American society has grown comfortable with the ease of obtaining food; it has forgotten the long history of food [...] (from Government & Heritage Library, State Library of North Carolina.)

by Stick, David, Carter, Kathy. Fishing for both finfish and shellfish has long been an important source of income throughout the coastal area of North Carolina. The state's relative isolation from major markets, the absence of [...] (from Encyclopedia of North Carolina, University of North Carolina Press.)