The Food Folklore And Art Of Lowcountry Cooking
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The Food Folklore And Art Of Lowcountry Cooking
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Author : Joseph Dabney
language : en
Publisher: Sourcebooks, Inc.
Release Date : 2010-05-01
The Food Folklore And Art Of Lowcountry Cooking written by Joseph Dabney and has been published by Sourcebooks, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-01 with Cooking categories.
The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes: Benne Seed Biscuits Sweet Potato Pie Frogmore Stew She Crab Soup Brunswick Stew Hoppin' John Oyster Purloo Cooter Soup Hags Head Cheese Goobers And much, much more!
Smokehouse Ham Spoon Bread Scuppernong Wine
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Author : Joseph Dabney
language : en
Publisher: Sourcebooks, Inc.
Release Date : 2010-05-01
Smokehouse Ham Spoon Bread Scuppernong Wine written by Joseph Dabney and has been published by Sourcebooks, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-01 with Cooking categories.
Winner of the James Beard Cookbook of the Year award, Smokehouse Ham, Spoon Bread & Scuppernong Wine combines delicious recipes of Appalachian cuisine with the folklore surrounding the area's pioneer and present-day homesteaders. A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine serves up scrumptious Blue Ridge hill-country food and folklore in celebration of the fine people, rich traditions, and natural beauty found in one of the South's most treasured regions. Each page is packed with engaging stories on moonshine and bourbon, corn bread and biscuits, and the succulent glory of wild game and smokehouse ham! Simple (and often surprising) recipes for home cooks call forth memories of grandma's kitchen table, and photographs bring to life the history of the trees, foothills, and mountain towns. Don't read on an empty stomach! Praise for Smokehouse Ham, Spoon Bread & Scuppernong Wine: "Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much." — Pat Conroy, New York Times bestselling author of South of Broad "Joe Dabney's prize-winning book humanizes Southern food with its charming stories and interviews."— Nathalie Dupree, author of Nathalie Dupree's Shrimp and Grits Cookbook
Food Lit
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Author : Melissa Brackney Stoeger
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2013-01-08
Food Lit written by Melissa Brackney Stoeger and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-08 with Language Arts & Disciplines categories.
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.
Cooking In The Lowcountry From The Old Post Office Restaurant
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Author : Jane Stern
language : en
Publisher: HarperChristian + ORM
Release Date : 2004-06-14
Cooking In The Lowcountry From The Old Post Office Restaurant written by Jane Stern and has been published by HarperChristian + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-06-14 with Cooking categories.
The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).
Travels With Foxfire
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Author : Foxfire Fund, Inc.
language : en
Publisher: Anchor
Release Date : 2018-08-14
Travels With Foxfire written by Foxfire Fund, Inc. and has been published by Anchor this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-08-14 with Crafts & Hobbies categories.
Since 1972, the Foxfire books have preserved and celebrated the culture of Southern Appalachia for hundreds of thousands of readers. In Travels with Foxfire, native son Phil Hudgins and Foxfire student Jessica Phillips travel from Georgia to the Carolinas, Tennessee to Kentucky, collecting the stories of the men and women who call the region home. Across more than thirty essays, we discover the secret origins of stock car racing, the story behind the formation of the Great Smoky Mountains National Park, the vanishing art of gathering wild ginseng, and the recipes of an award-winning cookbook writer. We meet bootleggers and bear hunters, game wardens and medicine women, water dowsers, sculptors, folk singers, novelists, record collectors, and home cooks—even the world’s foremost “priviologist”—all with tales to tell. A rich compendium of the collected wisdom of artists, craftsmen, musicians, and moonshiners, Travels with Foxfire is a joyful tribute to the history, the geography, and the traditions that define Appalachian living.
Consuming Identity
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Author : Ashli Quesinberry Stokes
language : en
Publisher: Univ. Press of Mississippi
Release Date : 2016-11-02
Consuming Identity written by Ashli Quesinberry Stokes and has been published by Univ. Press of Mississippi this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-02 with Social Science categories.
Southerners love to talk food, quickly revealing likes and dislikes, regional preferences, and their own delicious stories. Because the topic often crosses lines of race, class, gender, and region, food supplies a common fuel to launch discussion. Consuming Identity sifts through the self-definitions, allegiances, and bonds made possible and strengthened through the theme of southern foodways. The book focuses on the role food plays in building identities, accounting for the messages food sends about who we are, how we see ourselves, and how we see others. While many volumes examine southern food, this one is the first to focus on food's rhetorical qualities and the effect that it can have on culture. The volume examines southern food stories that speak to the identity of the region, explain how food helps to build identities, and explore how it enables cultural exchange. Food acts rhetorically, with what we choose to eat and serve sending distinct messages. It also serves a vital identity-building function, factoring heavily into our memories, narratives, and understanding of who we are. Finally, because food and the tales surrounding it are so important to southerners, the rhetoric of food offers a significant and meaningful way to open up dialogue in the region. By sharing and celebrating both foodways and the food itself, southerners are able to revel in shared histories and traditions. In this way individuals find a common language despite the divisions of race and class that continue to plague the south. The rich subject of southern fare serves up a significant starting point for understanding the powerful rhetorical potential of all food.
Seeking The South
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Author : Rob Newton
language : en
Publisher: Penguin
Release Date : 2019-10-01
Seeking The South written by Rob Newton and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-01 with Cooking categories.
A modern-day Southern cookbook that celebrates the region's growing diversity, from chef and restaurateur Rob Newton. "There's no genre of American cuisine as storied as Southern," says Rob Newton. In his debut cookbook, Newton brings to life the regional distinctions and new influences that make up the changing face of Southern cuisine--a category of cooking as cutting-edge as any other in the world. As Southern regions' demographics shift and food cultures bump up against one another, Chef Newton reveals just how diverse Southern cuisine really is. As Newton explains, the pork and beans he grew up eating in the mountains of the Ozarks is very different from the shellfish-heavy food of the Lowcountry or the Cajun-influenced fare along the Gulf Coast. And though often overlooked, historically underrecognized populations have constantly reimagined what the Southern table looks like with their culinary contributions: Enslaved African cooks perfected fried chicken, Middle Eastern communities helped introduce spices such as sumac to the Mississippi Delta, and Korean and Mexican immigrants continue to reinvent the grilled meats and pickled vegetables that Southerners know and love. In Seeking the South, Newton brings his unique perspective to show readers there's much more to the food below the Mason-Dixon Line than meets the eye. Crisscrossing the South (the Upper and Deep South, Gulf Coast, Coastal Plains and Piedmont, and Lowcountry and Southeast Coast), Newton shares more than 125 recipes as old and familiar as Pork Hocks with Hominy, and as current as Okra with Sichuan Peppercorn and Black-Eyed Pea Falafel. To Newton, Southern cuisine delights because it is delicious and, above all, endlessly dynamic. In this cookbook, he brings this exciting evolution of flavors to your table.
African Ethnobotany In The Americas
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Author : Robert Voeks
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-09-25
African Ethnobotany In The Americas written by Robert Voeks and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-25 with Science categories.
African Ethnobotany in the Americas provides the first comprehensive examination of ethnobotanical knowledge and skills among the African Diaspora in the Americas. Leading scholars on the subject explore the complex relationship between plant use and meaning among the descendants of Africans in the New World. With the aid of archival and field research carried out in North America, South America, and the Caribbean, contributors explore the historical, environmental, and political-ecological factors that facilitated/hindered transatlantic ethnobotanical diffusion; the role of Africans as active agents of plant and plant knowledge transfer during the period of plantation slavery in the Americas; the significance of cultural resistance in refining and redefining plant-based traditions; the principal categories of plant use that resulted; the exchange of knowledge among Amerindian, European and other African peoples; and the changing significance of African-American ethnobotanical traditions in the 21st century. Bolstered by abundant visual content and contributions from renowned experts in the field, African Ethnobotany in the Americas is an invaluable resource for students, scientists, and researchers in the field of ethnobotany and African Diaspora studies.
The World In A Skillet
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Author : Paul Knipple
language : en
Publisher: Univ of North Carolina Press
Release Date : 2012-03-01
The World In A Skillet written by Paul Knipple and has been published by Univ of North Carolina Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-01 with Cooking categories.
Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.
Forgotten Drinks Of Colonial New England
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Author : Corin Hirsch
language : en
Publisher: Arcadia Publishing
Release Date : 2008-11-05
Forgotten Drinks Of Colonial New England written by Corin Hirsch and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-11-05 with History categories.
New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today. Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed.