The Carolina Rice Kitchen

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The Carolina Rice Kitchen

Karen Hess
The Carolina Rice Kitchen Book PDF

Author : Karen Hess
Publisher : Univ of South Carolina Press
Page : 330 pages
File Size : 50,5 Mb
Release : 2022-08-09
Category : Cooking
ISBN : 9781643363417

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The Carolina Rice Kitchen by Karen Hess Pdf

A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.

Lowcountry Time and Tide

James H. Tuten
Lowcountry Time and Tide Book PDF

Author : James H. Tuten
Publisher : Univ of South Carolina Press
Page : 266 pages
File Size : 52,9 Mb
Release : 2012-11-26
Category : History
ISBN : 9781611172164

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Lowcountry Time and Tide by James H. Tuten Pdf

A thorough account of rice culture's final decades and of its modern legacy. In mapping the slow decline of the rice kingdom across the half-century following the Civil War, James H. Tuten offers a provocative new vision of the forces—agricultural, environmental, economic, cultural, and climatic—stacked against planters, laborers, and millers struggling to perpetuate their once-lucrative industry through the challenging postbellum years and into the hardscrabble twentieth century. Concentrating his study on the vast rice plantations of the Heyward, Middleton, and Elliott families of South Carolina, Tuten narrates the ways in which rice producers—both the former grandees of the antebellum period and their newly freed slaves—sought to revive rice production. Both groups had much invested in the economic recovery of rice culture during Reconstruction and the beginning decades of the twentieth century. Despite all disadvantages, rice planting retained a perceived cultural mystique that led many to struggle with its farming long after the profits withered away. Planters tried a host of innovations, including labor contracts with former slaves, experiments in mechanization, consolidation of rice fields, and marketing cooperatives in their efforts to rekindle profits, but these attempts were thwarted by the insurmountable challenges of the postwar economy and a series of hurricanes that destroyed crops and the infrastructure necessary to sustain planting. Taken together, these obstacles ultimately sounded the death knell for the rice kingdom. The study opens with an overview of the history of rice culture in South Carolina through the Reconstruction era and then focuses on the industry's manifestations and decline from 1877 to 1930. Tuten offers a close study of changes in agricultural techniques and tools during the period and demonstrates how adaptive and progressive rice planters became despite their conservative reputations. He also explores the cultural history of rice both as a foodway and a symbol of wealth in the lowcountry, used on currency and bedposts. Tuten concludes with a thorough treatment of the lasting legacy of rice culture, especially in terms of the environment, the continuation of rice foodways and iconography, and the role of rice and rice plantations in the modern tourism industry.

Dwelling Place

Erskine Clarke
Dwelling Place Book PDF

Author : Erskine Clarke
Publisher : Yale University Press
Page : 617 pages
File Size : 55,8 Mb
Release : 2005-09-20
Category : Social Science
ISBN : 9780300133288

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Dwelling Place by Erskine Clarke Pdf

Winner of the Bancroft Prize. “[A] beautifully conceived and penetrating book . . . one of the finest studies of American slavery ever written.”—The New Republic Published some thirty years ago, Robert Manson Myers’s Children of Pride: The True Story of Georgia and the Civil War won the National Book Award in history and went on to become a classic reference on America’s slaveholding South. That book presented the letters of the prominent Presbyterian minister and plantation patriarch Charles Colcock Jones (1804–1863), whose family owned more than one hundred slaves. While extensive, these letters can provide only one part of the story of the Jones family plantations in coastal Georgia. In this remarkable new book, the religious historian Erskine Clarke completes the story, offering a narrative history of four generations of the plantations’ inhabitants, white and black. Encompassing the years 1805 to 1869, Dwelling Place: A Plantation Epic describes the simultaneous but vastly different experiences of slave and slave owner. This “upstairsdownstairs” history reveals in detail how the benevolent impulses of Jones and his family became ideological supports for deep oppression, and how the slave Lizzy Jones and members of her family struggled against that oppression. Through letters, plantation and church records, court documents, slave narratives, archaeological findings, and the memory of the African American community, Clarke brings to light the long-suppressed history of the slaves of the Jones plantations—a history inseparably bound to that of their white owners. “Clarke’s magisterial, multiperspective study of the antebellum South describes two family groups . . . a ‘total’ history of interconnected people divided by race, legal status, and gender.”—Choice

The Carolina Housewife

Sarah Rutledge
The Carolina Housewife Book PDF

Author : Sarah Rutledge
Publisher : Univ of South Carolina Press
Page : 346 pages
File Size : 47,5 Mb
Release : 1979
Category : Cooking
ISBN : 0872493830

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The Carolina Housewife by Sarah Rutledge Pdf

This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.

Classical Southern Cooking

Damon Fowler
Classical Southern Cooking Book PDF

Author : Damon Fowler
Publisher : Gibbs Smith
Page : 430 pages
File Size : 50,9 Mb
Release : 2009-09
Category : Cooking
ISBN : 9781423613510

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Classical Southern Cooking by Damon Fowler Pdf

Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

Columbia Food

Laura Aboyan
Columbia Food Book PDF

Author : Laura Aboyan
Publisher : Arcadia Publishing
Page : 121 pages
File Size : 40,9 Mb
Release : 2013-04-02
Category : History
ISBN : 9781614239086

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Columbia Food by Laura Aboyan Pdf

Eating is a pleasure in the South Carolina capital these days, thanks to chefs, farmers and artisanal purveyors who feed an insatiable hunger for anything fresh, local and delicious. Columbia offers a bounty for enthusiasts--places like the urban farm City Roots, the all-local farmers' market Soda City and the array of community supported agriculture options. For exquisite dining, the city's options are as variable as its influences. The locally focused menu at Terra, the intense and alluring ambiance at Rosso, the vegetarian-inspired fare at Rosewood's Market Deli and the flair of self-taught chef Ricky Mollohan give the city a unique palate. Grab a reservation with author Laura Aboyan as she details the delectable history of Columbia cuisine.

An Irresistible History of Southern Food

Rick McDaniel
An Irresistible History of Southern Food Book PDF

Author : Rick McDaniel
Publisher : Arcadia Publishing
Page : 240 pages
File Size : 51,8 Mb
Release : 2011-05-14
Category : History
ISBN : 9781625841469

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An Irresistible History of Southern Food by Rick McDaniel Pdf

Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French soufflé technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mélange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.

The Oxford Encyclopedia of Food and Drink in America

Andrew Smith
The Oxford Encyclopedia of Food and Drink in America Book PDF

Author : Andrew Smith
Publisher : Unknown
Page : 2556 pages
File Size : 52,7 Mb
Release : 2013-01-31
Category : Business & Economics
ISBN : 9780199734962

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The Oxford Encyclopedia of Food and Drink in America by Andrew Smith Pdf

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

The Third Plate

Dan Barber
The Third Plate Book PDF

Author : Dan Barber
Publisher : Penguin
Page : 498 pages
File Size : 53,6 Mb
Release : 2014-05-20
Category : Social Science
ISBN : 9780698163751

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The Third Plate by Dan Barber Pdf

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

Colonial Virginia's Cooking Dynasty

Katharine E. Harbury
Colonial Virginia s Cooking Dynasty Book PDF

Author : Katharine E. Harbury
Publisher : Univ of South Carolina Press
Page : 508 pages
File Size : 43,9 Mb
Release : 2004
Category : Cooking
ISBN : 157003513X

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Colonial Virginia's Cooking Dynasty by Katharine E. Harbury Pdf

Notable for their early dates and historical significance, these manuals afford previously unavailable insights into lifestyles and foodways during the evolution of Chesapeake society." "One cookbook is an anonymous work dating from 1700; the other is the 1739-1743 cookbook of Jane Bolling Randolph, a descendant of Pocahontas and John Rolfe. In addition to her textual analysis that establishes the relationship between these two early manuscripts, Harbury links them to the 1824 classic The Virginia House-wife by Mary Randolph."--Jacket.

Cooking in Other Women’s Kitchens

Rebecca Sharpless
Cooking in Other Women s Kitchens Book PDF

Author : Rebecca Sharpless
Publisher : Univ of North Carolina Press
Page : 304 pages
File Size : 48,9 Mb
Release : 2010-10-11
Category : Social Science
ISBN : 0807899496

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Cooking in Other Women’s Kitchens by Rebecca Sharpless Pdf

As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.

Getting What We Need Ourselves

Jennifer Jensen Wallach
Getting What We Need Ourselves Book PDF

Author : Jennifer Jensen Wallach
Publisher : Rowman & Littlefield
Page : 239 pages
File Size : 48,5 Mb
Release : 2019-06-01
Category : History
ISBN : 9781538125250

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Getting What We Need Ourselves by Jennifer Jensen Wallach Pdf

Beginning with an examination of West African food traditions during the era of the transatlantic slave trade and ending with a discussion of black vegan activism in the twenty-first century, Getting What We Need Ourselves: How Food Has Shaped African American Life tells a multi-faceted food story that goes beyond the well-known narrative of southern-derived “soul food” as the predominant form of black food expression. While this book considers the provenance and ongoing cultural resonance of emblematic foods such as greens and cornbread, it also examines the experiences of African Americans who never embraced such foods or who rejected them in search of new tastes and new symbols that were less directly tied to the past of plantation slavery. This book tells the story of generations of cooks and eaters who worked to create food habits that they variously considered sophisticated, economical, distinctly black, all-American, ethical, and healthful in the name of benefiting the black community. Significantly, it also chronicles the enduring struggle of impoverished eaters who worried far more about having enough to eat than about what particular food filled their plates. Finally, it considers the experiences of culinary laborers, whether enslaved, poorly paid domestic servants, tireless entrepreneurs, or food activists and intellectuals who used their knowledge and skills to feed and educate others, making a lasting imprint on American food culture in the process. Throughout African American history, food has both been used as a tool of empowerment and wielded as a weapon. Beginning during the era of slavery, African American food habits have often served as a powerful means of cementing the bonds of community through the creation of celebratory and affirming shared rituals. However, the system of white supremacy has frequently used food, or often the lack of it, as a means to attempt to control or subdue the black community. This study demonstrates that African American eaters who have worked to creative positive representations of black food practices have simultaneously had to confront an elaborate racist mythology about black culinary inferiority and difference. Keeping these tensions in mind, empty plates are as much a part of the history this book sets out to narrate as full ones, and positive characterizations of black foodways are consistently put into dialogue with distorted representations created by outsiders. Together these stories reveal a rich and complicated food history that defies simple stereotypes and generalizations.

The Tastemakers

David Sax
The Tastemakers Book PDF

Author : David Sax
Publisher : McClelland & Stewart
Page : 325 pages
File Size : 43,6 Mb
Release : 2014-05-27
Category : Business & Economics
ISBN : 9780771079412

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The Tastemakers by David Sax Pdf

Tastemaker, n. Anyone with the power to make you eat quinoa. Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the ’80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again? In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

Southern Provisions

David S. Shields
Southern Provisions Book PDF

Author : David S. Shields
Publisher : University of Chicago Press
Page : 418 pages
File Size : 49,9 Mb
Release : 2015-03-23
Category : Cooking
ISBN : 9780226141114

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Southern Provisions by David S. Shields Pdf

From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."

American Contact

Anonim
American Contact Book PDF

Author : Anonim
Publisher : University of Pennsylvania Press
Page : 457 pages
File Size : 45,6 Mb
Release : 2024-08-06
Category : Literary Criticism
ISBN : 9781512825763

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American Contact by Anonim Pdf

A Hawai’ian quilt stitched with anti-imperial messages; a Jesuit report that captures the last words of a Wendat leader; an invitation to a ball, repurposed by enslaved people in colonial Antigua; a book of poetry printed in a Peruvian penitentiary. Countless material texts—legible artifacts—resulted from the diverse intercultural encounters that characterize the history of the Americas. American Contact explores the dynamics of intercultural encounters through the medium of material texts. The forty-eight short chapters present biographies about objects that range in size from four miles long to seven by ten centimeters; date from millennia in the past to the 2000s; and originate from South America, North America, the Caribbean, and other parts of the Atlantic and Pacific worlds. Each essay demonstrates how particular ways of reading can render the complex meanings of the objects legible—or explains why and how the meanings remain illegible. In its diversity and breadth, this volume shows how the field of book history can be more inclusive and expansive. Taken together, the essays shed new light on the material practices of communicating power and resistance, subjection and survivance, in contact zones of America. Contributors: Carlos Aguirre, Ahmed Idrissi Alami, Chadwick Allen, Rhae Lynn Barnes, Molly H. Bassett, Brian Bockelman, George Aaron Broadwell, Rachel Linnea Brown, Nancy Caronia, Raúl Coronado, Marlena Petra Cravens, Agnieszka Czeblakow, Lori Boornazian Diel, Elizabeth A. Dolan, Alejandra Dubcovsky, Cecily Duffie, Devin Fitzgerald, Glenda Goodman, Rachel B. Gross, David D. Hall, Sonia Hazard, Rachel B. Herrmann, Alex Hidalgo, Abimbola Cole Kai-Lewis, Alexandra Kaloyanides, Rachael Scarborough King, Danielle Knox, Bishop Lawton, Jessica C. Linker, Don James McLaughlin, John Henry Merritt, Gabriell Montgomery, Emily L. Moore, Isadora Moura Mota, Barbara E. Mundy, Santiago Muñoz Arbeláez, Marissa Nicosia, Diane Oliva, Megan E. O’Neil, Sergio Ospina Romero, John H. Pollack, Shari Rabin, Daniel Radus, Nathan Rees, Anne Ricculli, Maria Ryan, Maria Carolina Sintura, Cristina Soriano, Chelsea Stieber, Amy Kuʻuleialoha Stillman, Chris Suh, Mathew R. Swiatlowski, Marie Balsley Taylor, Martin A. Tsang, Germaine Warkentin, Adrian Chastain Weimer, Bethany Wiggin, Xine Yao, Corinna Zeltsman.