From Fujian to Fayetteville

"Look, we don't really care about authenticity."

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In honor of the start of summer reading season, it’s book week here at The Food Section! If you’re letting Monday’s newsletter linger in your inbox, coverage of the International Guild Guide—or at least the restaurants listed in its 1965 edition—awaits you. We’ll share a few more Southern food titles on Friday, but devoting today’s column to an important new release.

Just about anyone who’s ever held a restaurant job (this writer included) suspects this country would be a better place if every American worked food service at some point. But this writer is also a big believer in the life lessons gleaned from cold calling restaurant owners, which is why I was so impressed by UNC-Chapel Hill history professor Michelle T. King developing a curriculum around the practice.


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