Carolina Gold Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Carolina Gold book. This book definitely worth reading, it is an incredibly well-written.
Carolina Gold, the celebrated variety of rice established in the South Carolina Lowcountry, perhaps saved the fledgling colony at the beginning of the eighteenth century and remained integral to the local economy for nearly two hundred years. However, the labor required to produce it encouraged the establishment of slavery, ultimately contributing to the region's economic collapse following the Civil War. Richard Schulze, who reintroduced this crop in South Carolina after nearly a century's absence, provides this fascinating inside story of an industry that helped build some of the largest fortunes in America. Drawing on both historical research and personal experience, Schulze reveals the legacy of this once-forgotten Lowcountry icon.
"The basis for this book began twenty years ago when I enrolled in the College of Charleston's summer archaeological field school. After spending the first half of the semester honing our technique by digging five-foot by five-foot units, identifying soil stratigraphy, and collecting artifacts at the Charleston Museum's Stono Plantation, the archaeologists reoriented us students to a new site. For the remainder of the field school we investigated Willtown Bluff on the Edisto River, an early-eighteenth century township surrounded by plantations. My interest in inland rice cultivation grew from our work at the James Stobo site, a 1710 plantation located on the edge of the Willtown township and one mile from the tidal river. For three archaeological seasons between 1997 and 1999, I participated in excavations of the Stobo Plantation house foundation located on a hardwood knoll surrounded by a sea of low-lying Cypress wetlands. During this time, I had a unique opportunity to walk off the dry terra firma and explore miles of inland rice embankments sprawling to the east and to the south of the house site. Major embankments traverse the wetlands on a magnetic north/south and east/west axis, intersected by smaller check banks and drainage canals as far as the eye can see under the dense cypress and hardwood canopy"--
The war is over, but at Fairhaven Plantation, Charlotte's struggle has just begun. Following her father’s death, Charlotte Fraser returns to Fairhaven, her family’s rice plantation in the South Carolina Lowcountry. With no one else to rely upon, smart, independent Charlotte is determined to resume cultivating the superior strain of rice called Carolina Gold. But the war has left the plantation in ruins, her father’s former bondsmen are free, and workers and equipment are in short supply. To make ends meet, Charlotte reluctantly agrees to tutor the two young daughters of her widowed neighbor and heir to Willowood Plantation, Nicholas Betancourt. Just as her friendship with Nick deepens, he embarks upon a quest to prove his claim to Willowood and sends Charlotte on a dangerous journey that uncovers a long-held family secret, and threatens everything she holds dear. Inspired by the life of a 19th-century woman rice farmer, Carolina Gold pays tribute to the hauntingly beautiful Lowcountry and weaves together mystery, romance, and historical detail, bringing to life the story of one young woman’s struggle to restore her ruined world. A native of west Tennessee, Dorothy Love makes her home in the Texas hill country with her husband and their two golden retrievers. An accomplished author, Dorothy made her debut in Christian fiction with the Hickory Ridge novels.
Taste the State by Kevin Mitchell,David S. Shields Pdf
Bitter 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 : David S. Shields Publisher : University of Chicago Press Page : 418 pages File Size : 50,6 Mb Release : 2015-03-23 Category : Cooking ISBN : 9780226141251
A look into the agricultural and culinary history of the American South and the challenges of its reclaiming farming and cooking traditions. Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields’s turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients—rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus—emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history. Praise for Southern Provisions “People are always asking me what the most important book written about southern food is. You are holding it in your hands.” —Sean Brock, executive chef, Husk “An impassioned history of the relationship between professional cooking, markets and planting in the American South which argues that true regionality is to be found not in dishes, but in ingredients.” —Times Literary Supplement
Charlotte Caldwell's newest release, The Faces of Local Food: Celebrating the People Who Feed Us, is a collection of personal vignettes giving readers an intimate perspective into the lives of those people who contribute to a vibrant local food system. We step out of the grocery store to join fishermen, farmers, and ranchers on their boats and in their fields; into the kitchens of innovative chefs; into the warehouse of a local food hub; and we meet with other meaningful contributors and visionaries to hear their stories - their histories, motivations, experiences, challenges, and insights.
The understanding gained from The Faces of Local Food will foster a paradigm shift in the way we consumers understand and value our local food producers, and will inspire us to buy local - supporting our health and our community simultaneously.
Features foreword from author/educator/environmentalist Bill McKibben
Features 50 profiles on the Lowcountry's biggest culinary influencers
Location serves as model and case study to illustrate methods that can be applied nationwide
Features 153 beautiful full-color images from author/photographer Charlotte Caldwell
North Carolina Myths and Legends by Sara Pitzer Pdf
North CarolinaMyths and Legends explores unusual phenomena, strange events, and mysteries in North Carolina’s history. Each episode included in the book is a story unto itself, and the tone and style of the book is lively and easy to read for a general audience interested in North Carolina history. Read about the Cherokee legend of the Judaculla rock. Try to figure out if Tom Dula, subject of many a local myth and a popular folk song, really did murder his wife. Speculate as to what really caused the Carolina Bays indentations.
The Essential Good Food Guide by Margaret M. Wittenberg Pdf
The definitive guide to buying, storing, and enjoying whole foods, in full color for the first time and revised and updated throughout. Make smart choices at the store and at the stove. An inspiring and indispensable one-stop resource, The Essential Good Food Guide is your key to understanding how to buy, store, and enjoy whole foods. Margaret M. Wittenberg shares her insider’s knowledge of products available at national retailers and natural foods markets, providing at-a-glance buying guides. Her ingredient profiles include detailed preparation advice, such as dried bean cooking times, cooking ratios of whole grains to water, culinary oil smoke points, and much more. She also clarifies confusing food labels, misleading marketing claims, and common misperceptions about everyday items, allowing you to maximize the benefits of whole foods cooking. With full-color photography, this new edition of The Essential Good Food Guide is fully revised with the most up-to-date advice on organics, heirloom grains and legumes, gluten-free cooking options, and the new varieties of fruits and vegetables popping up at farmers’ markets across the country to help you make the most of your time in the grocery aisle and the kitchen.
Myths and Mysteries of North Carolina by Sara Pitzer Pdf
Part of our new and growing Mysteries and Legends series, Mysteries and Legends of North Carolina explores unusual phenomena, strange events, and mysteries in North Carolina's history. Each episode included in the book is a story unto itself, and the tone and style of the book is lively and easy to read for a general audience interested in North Carolina history. Read about the Cherokee legend of the Judaculla rock. Try to figure out if Tom Dula, subject of many a local myth and a popular folk song, really did murder his wife. Speculate as to what really caused the Carolina Bays indentations.
The Seven Culinary Wonders of the World by Jenny Linford Pdf
A culinary history of the seven food staples that have shaped human history, including 63 original recipes The Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history. This engagingly illustrated book traces the journeys of these foodstuffs as they were transported from their regions of origin to faraway cultures and countries, there to take up starring roles in new cuisines. The Seven Culinary Wonders of the World explores each food in depth, beautifully illustrated by specially commissioned artworks, and views them through a number of prisms--social, cultural, historical, and botanical--to offer readers fresh, informative insights into seemingly everyday foods that reveal themselves as wondrous. The rich and diverse cultural stories of these seven ingredients are also told, from the magical and aphrodisiac powers associated with cacao in Mesoamerican culture to the introduction of tomatoes to Europe by the Spanish conquistadors in the sixteenth century and the earliest cultivation of rice in China's Pearl Valley. Readers can take the seven ingredients into their own kitchens via 63 original recipes for dishes both traditional and innovative.
The Ark of Taste by David S Shields,Giselle Kennedy Lord Pdf
Explore and enjoy the heritage foods that give the United States its culinary identity, from heirloom tomatoes to Tupelo honey, in this visual volume for curious eaters, gardeners and home cooks. The Ark of Taste is a living catalog of our nation's food heritage preserving treasures passed down for generations—some rare, some endangered, all delicious. Created by Slow Food USA, the Ark shines light on history, identity, and taste through these unique food products, featuring recipes and the stories of how they reach our tables In these pages you'll learn about: Carolina Gold rice Wellfleet oysters Cherokee Purple tomatoes The Moon and Stars watermelon Black Republican cherries Candy Roaster squash, and more These foods reflect our country's diversity. By championing them, we keep them in production and on our plates, while promoting a more equitable alternative to industrial agriculture. The Ark of Taste is a vital resource for all of us who spend the summer searching for that perfectly ripe peach or heirloom tomato—or who are simply looking for the next good thing to eat.
Inspired by acclaimed chef Eric Adjepong’s own childhood, Sankofa is the powerful story of a young boy’s culinary journey 400 years into the past to reconnect with his African roots and find his own place in America. "Adjepong has crafted a delectable story that blends food history and Ghanaian culture. A celebration of food and culture that reminds youngsters to look back as they move forward." —Kirkus Reviews What if home was a place you’ve never been? For Kofi, a first-generation Ghanaian American boy, home is a country called Ghana. But it’s a place he’s never been. When tasked to bring a dish that best represents his family’s culture to school for a potluck lunch, Kofi is torn. With the help of his Nanabarima (grandfather), Kofi learns the hardship and resilience his family has endured—and how food has always been an integral part their story and culture. Sankofa is a reminder that food can transport you to a place called home—even if you’ve never been.
This collection of literary, sometimes melancholy, tales by E. W. Farnsworth invites thoughtful readers to dive right in anywhere for a few minutes or an hour on a subway ride or before bed. Novella 'River Tales' outlines the recruitment of a female CIA agent. 'The Blood Closet' is about a headmistress's perplexity dealing with gender issues in a middle school. Each work of flash fiction is thought-provoking. Some stories are profound and most will reward re-reading - closely; a few link by characters and actions to other works by the author. E. W. Farnsworth lives and writes in Gilbert, Arizona, USA. With over two-hundred and fifty short stories published online and in print, he renders real-world experience in fiction with his own cosmos. One critic sincerely hoped that the incidents in Farnsworth's fiction have no counterparts in real life. In fact, they all are drawn to life. In that sense, his fiction is troubling, intentionally so.
