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Author: Jesse Edward Gantt
Publisher:
ISBN: 9780974220215
Category : Gullah cooking
Languages : en
Pages : 123
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Book Description
Author: Jesse Edward Gantt
Publisher:
ISBN: 9780974220215
Category : Gullah cooking
Languages : en
Pages : 123
Get Book Here
Book Description
Author: Emily Meggett
Publisher: Abrams
ISBN: 1647006902
Category : Cooking
Languages : en
Pages : 505
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Book Description
The first major Gullah Geechee cookbook from “the matriarch of Edisto Island,” who provides delicious recipes and the history of an overlooked American community The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.
Author: Orville Vernon Burton
Publisher: University of Georgia Press
ISBN: 082032602X
Category : History
Languages : en
Pages : 239
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Book Description
Here is all of Penn Center's rich past and present, as told through the experiences of its longtime Gullah inhabitants and visitors to St. Helena Island. It is the inspiring story behind the first school for former slaves, from the Civil War through the civil rights movement, illustrated in forty-two captivating photographs.
Author: Sallie Ann Robinson
Publisher: Univ of North Carolina Press
ISBN: 0807889628
Category : Cooking
Languages : en
Pages : 193
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Book Description
If there's one thing we learned coming up on Daufuskie," remembers Sallie Ann Robinson, "it's the importance of good, home-cooked food." In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there. Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie. "Here are my family's recipes," writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.
Author: Matt Lee
Publisher: Clarkson Potter
ISBN: 0307889734
Category : Cooking
Languages : en
Pages : 242
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Book Description
Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston’s best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city’s food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry’s, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today. Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 360
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Book Description
Author: Wilbur Cross
Publisher: Bloomsbury Publishing USA
ISBN: 156720712X
Category : Social Science
Languages : en
Pages : 289
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Book Description
In 1989, 1998, and 2005, fifteen Gullah speakers went to Sierra Leone and other parts of West Africa to trace their origins and ancestry. Their journey frames this exploration of the extraordinary history of the Gullah culture-characterized by strong African cultural retention and a direct influence on American culture, particularly in the South-described in this fascinating book. Since long before the Revolution, America has had hidden pockets of a bygone African culture with a language of its own, and long endowed with traditions, language, design, medicine, agriculture, fishing, hunting, weaving, and the arts. This book explores the Gullah culture's direct link to Africa, via the sea islands of the American southeast. The first published evidence of Gullah went almost unrecorded until the 1860s, when missionaries from Philadelphia made their way, even as the Civil War was at its height, to St. Helena Island, South Carolina, to establish a small institution called Penn School to help freed slaves learn how to read and write and make a living in a world of upheaval and distress. There they noticed that most of the islanders spoke a language that was only part English, tempered with expressions and idioms, often spoken in a melodious, euphonic manner, accompanied by distinctive practices in religion, work, dancing, greetings, and the arts. The homogeneity, richness, and consistency of this culture was possible because the sea-islanders were isolated. Even today, there are more than 300,000 Gullah people, many of whom speak little or no English, living in the remoter areas of the sea islands of St. Helena, Edisto, Coosay, Ossabaw, Sapelo, Daufuskie, and Cumberland. Gullah Culture in America explores not only the history of Gullah, but takes the reader behind the scenes of Gullah culture today to show what it's like to grow up, live, and celebrate in this remarkable and uniquely American community.
Author: Ashli Quesinberry Stokes
Publisher: Univ. Press of Mississippi
ISBN: 1496809211
Category : Social Science
Languages : en
Pages : 243
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Book Description
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.
Author: Diane M. Spivey
Publisher: University of Pittsburgh Press
ISBN: 0822989034
Category : History
Languages : en
Pages : 337
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Book Description
At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible—until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.
Author:
Publisher:
ISBN:
Category : Folklore
Languages : en
Pages : 36
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Book Description
