to 3rd Edition of Fodor's "North Carolina"
third edition of Fodor's "North Carolina," featuring UNCP
geographer Tom Ross' restaurant guide, is now available where travel
guides are sold.
Like the army, Dr.
Ross has always traveled on his stomach, even though he likes to consider
eating at great restaurants to be "research."
"I have always
had an interest in the cultural landscape and how people have adapted
to their environment," Dr. Ross explains. "Food is an important
part of that cultural landscape."
The latest edition
of "North Carolina" (Fodor's Compass American Guides, 2002)
finds a few changes. Restaurants highlighted by Dr. Ross are now listed
with each region of the state, and there is an introduction to the cuisine
of each region.
"I got listed
on the title page this time," Dr. Ross said.
In his 31st year
at UNCP, Dr. Ross still insists he has never met a food he does not
"I would say
my tastes fall into the eclectic category," he said.
He has a special
fondness for Eastern North Carolina-style barbecue with six barbecue
restaurants listed in the Coastal Plains section.
been the most plentiful meat in the Carolinas since the 17th century,
and North Carolina cooks have mastered the process of turning hog meat
into a delicacy called 'barbecue,'" he writes on page 168.
His lively essay
on barbecue can be found on page 95 along with a recipe for the famous
vinegar-based sauce and hush puppies.
"Barbecue is the ethnic food of most native North Carolinians:
it has always been closely tied to the state's heritage," he writes.
"Barbecue may not have originated in North Carolina, but don't
try to tell that to a native North Carolinian."
A noted national
expert on the mysterious Carolina bays, Dr. Ross has been busy in many
areas lately, publishing "American Indians in North Carolina: Geographic
Interpretations" (Karo Hollow Press, 1999) and contributing a chapter
on agriculture and forestry to the "North Carolina Atlas"
(UNC Press, 2000).
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