Handbook of South Carolina (resources, Institutions and Industries of the State) ... PDF Download
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Languages : en
Pages : 0
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Languages : en
Pages : 0
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Author: South Carolina. Department of Agriculture
Publisher:
ISBN:
Category : South Carolina
Languages : en
Pages : 660
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Author: South Carolina. State Department of agriculture, commerce and immigration
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Category :
Languages : en
Pages : 634
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Author: South Carolina Dept of Agriculture
Publisher: Arkose Press
ISBN: 9781345257229
Category :
Languages : en
Pages : 636
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Category : South Carolina
Languages : en
Pages : 634
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Author: South Carolina. Department of Agriculture
Publisher:
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Category : South Carolina
Languages : en
Pages : 636
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Author: Mark Kinzer
Publisher: Univ of South Carolina Press
ISBN: 1611177677
Category : Nature
Languages : en
Pages : 243
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From exploitation to preservation, the complex history of one of the Southeast's most important natural areas and South Carolina's only national park Located at the confluence of the Congaree and Wateree Rivers in central South Carolina, Congaree National Park protects the nation's largest intact expanse of old-growth bottomland hardwood forest. Modern visitors to the park enjoy a pristine landscape that seems ancient and untouched by human hands, but in truth its history is far different. In Nature's Return, Mark Kinzer examines the successive waves of inhabitants, visitors, and landowners of this region by synthesizing information from property and census records, studies of forest succession, tree-ring analyses, slave narratives, and historical news accounts. Established in 1976, Congaree National Park contains within its boundaries nearly twenty-seven thousand acres of protected uplands, floodplains, and swamps. Once exploited by humans for farming, cattle grazing, plantation agriculture, and logging, the park area is now used gently for recreation and conservation. Although the impact of farming, grazing, and logging in the park was far less extensive than in other river swamps across the Southeast, it is still evident to those who know where to look. Cultivated in corn and cotton during the nineteenth century, the land became the site of extensive logging operations soon after the Civil War, a practice that continued intermittently into the late twentieth century. From burning canebrakes to clearing fields and logging trees, inhabitants of the lower Congaree valley have modified the floodplain environment both to ensure their survival and, over time, to generate wealth. In this they behaved no differently than people living along other major rivers in the South Atlantic Coastal Plain. Today Congaree National Park is a forest of vast flats and winding sloughs where champion trees dot the landscape. Indeed its history of human use and conservation make it a valuable laboratory for the study not only of flora and fauna but also of anthropology and modern history. As the impact of human disturbance fades, the Congaree's stature as one of the most important natural areas in the eastern United States only continues to grow.
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 488
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Author: Kevin Mitchell
Publisher: Univ of South Carolina Press
ISBN: 164336197X
Category : Cooking
Languages : en
Pages : 247
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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.
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Category : American literature
Languages : en
Pages : 700
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