THE RURAL CAROLINIAN
Author: D.H.JACQUES
Publisher:
Published: 1871
Total Pages: 1146
ISBN-13:
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Author: D.H.JACQUES
Publisher:
Published: 1871
Total Pages: 1146
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1870
Total Pages: 1106
ISBN-13:
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Publisher:
Published: 1919
Total Pages: 310
ISBN-13:
DOWNLOAD EBOOKAuthor: South Carolina. General Assembly. Joint Investigating Committee on Public Frauds
Publisher:
Published: 1878
Total Pages: 964
ISBN-13:
DOWNLOAD EBOOKAuthor: Kevin Mitchell
Publisher: Univ of South Carolina Press
Published: 2021-10-12
Total Pages: 247
ISBN-13: 164336197X
DOWNLOAD EBOOKBitter Southerner 2022 Summer Reading pick • Garden & Gun Best Southern Cookbooks pick • Forbes Best New Cookbooks For Travelers pick • 2021 Gourmand International Cookbook Award Finalist • A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes From the influence of 1920 fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more. Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate. Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.
Author: D. H. Jacques
Publisher:
Published: 1873
Total Pages: 1018
ISBN-13:
DOWNLOAD EBOOKAuthor: American Association for the Advancement of Science
Publisher:
Published: 1875
Total Pages: 394
ISBN-13:
DOWNLOAD EBOOKAuthor: Charles Wallace Howard
Publisher:
Published: 1875
Total Pages: 48
ISBN-13:
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